Note: If you prefer a pie, pour the entire filling into a regular 9-inch pie crust and bake at 400 degrees F for 40 minutes. Or, for a crustless dessert, omit the crust and bake filling directly in muffin tins coated with cooking spray.
1 sweet potato (about 3/4 pound), peeled and cut into 1/2-inch pieces
1 9-inch refrigerated pie crust (such as Pillsbury), rolled into 24 equal-sized balls
3/4 cup evaporated skim milk
2 medium egg whites
1/4 cup granulated sugar
2 tablespoons light brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 cup chopped fresh cranberries (optional) |
Preheat oven to 425 degrees F. In a medium pot, place sweet potato pieces in enough water to cover. Boil on high heat 5 minutes, until fork-tender. Drain and mash with a fork or potato masher.
Meanwhile, press pie-crust balls into cup bottoms and sides of two mini-muffin tins, making 24 tart shells. Set aside. Transfer 3/4 cup of the mashed sweet potato to a food processor or blender (reserve any remaining mashed sweet potato for another use). Add milk, egg whites, sugars, cinnamon, nutmeg and cloves and purée until blended. Spoon mixture into prepared tart shells (about 1 tablespoon per tart).
Bake 10 minutes, until a toothpick inserted in the center of one tart comes out clean. Cool on a wire rack. Garnish with fresh, halved cranberries before serving, if desired. |
