Another Kid-Friendly Recipe:
Are your sweet potatoes looking boring, uninteresting, or even like something from a can? Are your yams looking like a ugly ham? If you said yes, then, man, these “Mini Sweet Potato Pies” are just the thing for you!
Are your sweet potatoes looking boring, uninteresting, or even like something from a can? Are your yams looking like a ugly ham? If you said yes, then, man, these “Mini Sweet Potato Pies” are just the thing for you!
3/4 pound sweet potato, peeled and diced
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1 (9 inch) refrigerated pie crust
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3/4 cup evaporated skim milk
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2 egg whites
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1/4 cup white sugar
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2 tablespoons brown sugar
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3/4 teaspoon ground cinnamon
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1/8 teaspoon ground nutmeg
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1/8 teaspoon ground cloves
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1/4 cup halved cranberries (optional)
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- Place the sweet potato in a saucepan with just enough water to cover. Bring to a boil, and cook until fork tender, about 5 minutes. Drain and mash with a fork or potato masher.
- Preheat the oven to 425 degrees F.
- Divide the 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 the sweet potato into a blender or food processor, and add the evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves. Pure until smooth. Spoon about 1 tablespoon of this mixture into each tart shell.
- Bake for 10 minutes in the preheated oven, or until a toothpick inserted into one of the tarts comes out clean. Cool in the pans over a wire rack. Garnish each tart with a cranberry half before serving (optional).
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When her nose isn't buried inside a book, Samantha Amon Studies Computer Office Technology. After she graduates, she plans to follow in the footsteps of her family as a 4th generation nurse. Her friends would describe her as beautiful, kind-hearted, and one-of-a-kind.
