Ingredients

• 0.75 pounds sweet potatoes , peeled and diced
• 1 , 9 inch
• 0.75 cups evaporated skim milk
• 2 eggs whites
• 0.25 cups white sugar
• 2 tablespoons brown sugar
• 0.75 teaspoons ground cinnamon
• 0.13 teaspoons ground nutmeg
• 0.13 teaspoons ground cloves
• 0.25 cups halved cranberries , Optional

Instructions

1. 1 Place sweet potatoes in a saucepan with just enough water to cover. Bring to a boil; cook until fork-tender, about 5 minutes. Drain and mash sweet potatoes with a fork or potato masher.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Divide pie crust evenly into 24 pieces; form into small balls. Press crusts into the cups of two 12-cup mini muffin tins. Set aside.
4. 4 Purée mashed sweet potatoes, evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves in a blender or food processor until smooth. Spoon about 1 tablespoon sweet potato filling into each pie shell.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of a mini pie comes out clean, about 10 minutes. Cool in the tins set on a wire rack. Garnish each mini pie with a cranberry half before serving.

Nutrition per serving