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Mini Sweet Potato Pies
SUBMITTED BY:
NCANNIS
PHOTO BY:
LEUCANTHEMUM17
"Cute bite size sweet potato pies. Always a winner for the holidays and easy enough to make! Great for holiday dinner parties or sweet appetizers!"
RECIPE RATING:
Read Reviews
(11)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
15 Min
READY IN
30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3/4 pound sweet potato, peeled and diced
1 (9 inch) refrigerated pie crust
3/4 cup evaporated skim milk
2 egg whites
1/4 cup white sugar
2 tablespoons brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 cup halved cranberries (optional)
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DIRECTIONS
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 (220 degrees C). 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. Puree 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.
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REVIEWS
Reviewed on Feb. 25, 2005 by Lani G
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Lani G
Feb. 25, 2005
OMG the kids loved it! They loved the idea of cute mini pies just for them. They rushed around me to help make them. And they couldn't wait for them to be ready. One trick I used was putting the mini cupcake wrappers in the tray first (I was afraid they'd get stuck to the trays). These were gone so fast!
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19 users found this review helpful
OMG the kids loved it! They loved the idea of cute mini pies just for them. They rushed...
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Reviewed on Nov. 23, 2004 by RCORBIN
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RCORBIN
Nov. 23, 2004
I tried this recipe for the first time on 11/23/04. I wanted to try it before Thanksgiving and if it turned out right, I would have this instead of sweet potatoe pie. I really like it! It's great for portion control. The only thing I did was add a little flour and maple syrup to the mix in the blended. It seemed to hold together better. You should try this recipe, it's great!
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17 users found this review helpful
I tried this recipe for the first time on 11/23/04. I wanted to try it before Thanksgiving...
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Reviewed on Nov. 22, 2005 by
PD
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PD
Nov. 22, 2005
I made these for Thanksgiving and they are tasty little pies. I do think the measurements are way off though! I had enough batter to make 60 pies! I used the mini-muffin pan and used four frozen pie crusts to line the pans. You could easily half this recipe and have more than enough.
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14 users found this review helpful
I made these for Thanksgiving and they are tasty little pies. I do think the measurements are...
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Reviewed on Sep. 23, 2006 by Butternut squash
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Butternut squash
Sep. 23, 2006
If you're looking for an easy, tasty and festive appetizer for the holidays, look no further. For the pie crust, I used pre-made pie shells. I used a circle cookie cutter to cut out the mini pie shells and just formed them into the mini muffin tin. F.Y.I. plenty of batter left to make extra apps.
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12 users found this review helpful
If you're looking for an easy, tasty and festive appetizer for the holidays, look no further....
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Reviewed on Nov. 20, 2004 by MARIA1644
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MARIA1644
Nov. 20, 2004
Very good recipe, quick to make. Had extra filling left over though.
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7 users found this review helpful
Very good recipe, quick to make. Had extra filling left over though.
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Reviewed on Jul. 26, 2006 by
ANNASSSS
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ANNASSSS
Jul. 26, 2006
Exellent and fun to make!
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4 users found this review helpful
Exellent and fun to make!
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Reviewed on Dec. 4, 2007 by
KatieTrys2Cook
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KatieTrys2Cook
Dec. 4, 2007
these were very good. I could eat like 50 of them by my self! One thing I will do differently next time - since i'm using premade, already flat rolled out dough - is to just tear off pieces of pie crust and loosly drop them into the cups, rather than roll it into a ball, then try and smooch and fit the ball into the cup. It over works the dough to ball it up first and then reform it to the cups, not to mention time consuming and frustrating. So just tear off a piece that looks about right and fit it in, and then touch up around the edges with extra dough if you need to.
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2 users found this review helpful
these were very good. I could eat like 50 of them by my self! One thing I will do differently...
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Reviewed on Apr. 14, 2008 by misschief
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misschief
Apr. 14, 2008
Made these last night and turned out great. I used a basic pie crust recipe and regular size muffin pans and had about 18 mini pies, which could have easily been 24 if i had any dough left. The kids, 5, 7 and 9, loved them and so did I. Very easy and delicious, especially with a little whipped cream on top. :)
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1 user found this review helpful
Made these last night and turned out great. I used a basic pie crust recipe and regular size...
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Reviewed on Mar. 31, 2008 by
Jarod
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Jarod
Mar. 31, 2008
One word to sum this up: Simple. My son loves these and you should have seen his face when I told him what he was eating wasn't Pumkin pie! It was, as they say, "priceless".
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1 user found this review helpful
One word to sum this up: Simple. My son loves these and you should have seen his face when I...
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Reviewed on Oct. 27, 2007 by
LEUCANTHEMUM17
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LEUCANTHEMUM17
Oct. 27, 2007
I love this recipe. I've made it a few times now, and every time it's been amazing. I don't have any way to measure the amount of pounds of sweet potatoes I'm using, so I always eyeball it based on texture. I also add some black pepper to even out the sweetness, and a splash of vanilla. Yummy!
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1 user found this review helpful
I love this recipe. I've made it a few times now, and every time it's been amazing. I don't...