tiny, adorable sweet potato pies. Always a hit for the holidays and manageably simple to prepare! Excellent for sweet appetizers or holiday dinner gatherings!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 24 |
Ingredients
- ¾ pound sweet potato, peeled and diced
- 1 (9 inch) refrigerated pie crust
- ¾ cup evaporated skim milk
- 2 egg whites
- ¼ cup white sugar
- 2 tablespoons brown sugar
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ cup halved cranberries (Optional)
Instructions
- Place sweet potato in a saucepan with just enough water to cover. Bring to a boil; cook until fork-tender, about 5 minutes. Drain and mash potatoes with a fork or potato masher.
- Preheat the oven to 425 degrees F (220 degrees C).
- Divide pie crust into 24 small balls. Press them into the cups of two 12-cup mini muffin pans to make tartlet shells. Set aside.
- Spoon sweet potato into a blender or food processor. Add evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves. Purée until smooth. Spoon about 1 tablespoon filling into each tart shell.
- Bake in the preheated oven until a toothpick inserted into a tart comes out clean, about 10 minutes. Cool in the pans over a wire rack. Garnish each tart with a cranberry half before serving.
Nutrition Facts
| Calories | 69 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 58 mg |
| Sugars | 5 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
These were delicious! My 6 year old kept gobbling them up – I think she ate at least 6. I used premade pie-crust and didn’t ball it into balls, but rather rolled out the dough and cut them using a biscuit cutter. Will definitely make again. Only thing to note is that I had a lot of filling left-over – I used perhaps about half of what was made. So either plan to have another pie crust to make another 24 or make only 1/2 or 3/4 of the filling.
These are great! Someone else wrote about not balling up the pie crust and I agree. I wish I laid them out in little squares and just adjusted where needed. That would have saved a lot of time. I did add an extra 5 minutes to my cook time. Topped with cool whip and nutmeg.
Only used 1 lbs can of yams and didnt add as much milk but everything else I kept the same. Took 2 pie crust instead of one. It’s a keeper
OK but not a huge fan.
These turned out perfect! My son really enjoyed them. I did have to substitute ginger for one ingredient I didn’t have. Everyone liked them!
Great recipe! Doubled all ingredients except white sugar. Used 1/4 cup white sugar. We try to cut down sugar when possible. It was little hard to divide pie shell into enough pieces that were big enough to make nice cup in the muffin pan so I ended up using 3 shells for 48 mini pies. Had filling left over but no more shells so baked it like a custard. Very tasty!
No
I loved making this with my daughter! It was a super easy recipe and the tarts were so light and yummy!
They came out great! Didn’t put marshmallows on top, though. Will make again, and will make with pumpkin.
I should have cooked the crust a little bit first. I am not a fan of cloves so I used a smidge of Allspice instead. Next time I will make them prettier. They are best served warm and even better on the second day!
Baked these in JUMBO muffin tin. I sprayed some cooking spray into muffin tin. I cut my pie crusts into 4 quadrants and wasn’t very careful about putting them in the muffin cups. Filled them about 3/4ths full of sweet potato mixture and baked about 30 minutes. Topped with marshmallows and put under broiler about 5 minutes. They were terrific!
Portion Control! Made these little pies for the first time this Thanksgiving and they were a hit! I did bake the potatoes instead of boiling, and used a round cookie cutter to make the shape for the muffin tins instead of rolling the pie crust dough into balls. Added a little flour, maple syrup, and vanilla to the mixture as well. Using 2 large sweet potatoes I had just enough for 18 regular sized muffin tins. These were awesome! And I can’t wait to make other pie recipes in muffin tins! Just genius!
Add more sweet potato Cook pastry 5 min before filling, cook 10 min, broil to brown marshmallows. 1 sheet pastry = 1mini muffin pan = 24pies 4 adults 2 kids ate 16
Instead of placing a half of cranberry on each pie I put 1 tsp. of cranberry relish on each pie then I added the 4 mini marshmallow. I then put it back in the oven to brown the marshmallow. So good it was the hit of the party. Crazmom
This is a perfect treat! We couldn’t stop eating them! I made a few small changes: I had already baked sweet potatoes, so I used those. I also threw in half a ripe banana, used a whole jumbo egg, allspice instead of cloves, and didn’t ball the dough as previously suggested. I did have to use 2 pie crusts. I used a full sized muffin tin and the batch made 12 perfect sized pies. I will definitely be making these again!
These were very good. I made them to include in holiday treats to giveaway. After my pie crust was used up though, there was enough filling left to make 3 servings of custard. I just put it in glass prep bowls and microwaved for 1 minute on high. Next time I will go into a second crust to make more mini pies. I put a sweetened dried cranberry atop each pie.
This is a great recipe. My 11 y/o daughter made these for Thanksgiving and they were a hit! We had to hide them so everyone would be able to have at least one. As other people mentioned we adjusted the spices to our liking, but no other changes. Thank you for sharing. This is definately a keeper.
I found this recipe last year, a few weeks before Thanksgiving, and i THANK GOD that i did!!!! My family wanted to go to Ft.Myers last year to visit an aunt.. so when i tried the recipe a few weeks before as a “rough draft” they were immediately a hit!!!! I have now been placed in charge of the desserts for many years to come.. i ended up having to bake just over 100 of these bad boys in order for them to survive the trip to Ft. Myers AND still have enough for the family up there.. when i was questioned this year about it.. all my family said was “YOU BETTER MAKE THOSE MINI PIES, THEY’RE DELICIOUS”. Hands down the best recipe i have ever found.. made them for my work as well and i’m now getting special orders (i refuse to give this recipe out) it’s my best kept secret!!! 🙂 absolutely love the recipe, fast easy and delicious!!! If i could give it more stars i would!!!! UPDATE: 10/19/2014 Thanksgiving is right around the corner, i’m still in charge of desserts (which totally freaking rocks) still making these pies but now instead of making them “mini” i’ve been using the same recipe and just making it a whole pie 🙂 still a huge hit with everyone, and a lot less work!!! 😀 absolutely love it!
These were cute but bland in taste.
Love this recipe! I made regular muffin-sized tarts and easily made 24 of them. I also used the canned sweet potatoes (2), drained and pureed. We ate a dozen of them and the other dozen are for a potluck tomorrow. I topped them with a simple Marshmallow Buttercream–perfection!
I thought these little tarts were OK but the measurements are WAY off!!