Save Recipe Print
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
24 mini pies
Level:
Easy
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
24 mini pies
Level:
Easy

Ingredients

Whipped Cinnamon Cream Cheese:

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

Put the pre-made mini shells inside a greased 24-count mini muffin pan.

In a large bowl add the yams, cream cheese, eggs, vanilla, cinnamon, allspice, brown sugar and caramel sauce. Beat with a hand-held electric mixer until well combined. Dollop 2 to 3 tablespoons of the pie mixture into each shell. Bake until the custard sets, about 25 minutes. Remove from the oven and set aside to cool.

For the Whipped Cinnamon Cream Cheese:

Add the cream cheese, cream, sugar and cinnamon to a large bowl. Using a hand-held electric mixer, beat the cream cheese mixture until you reach a frosting consistency. Transfer the mixture to a disposable pastry bag with a star tip. Pipe a small amount of whipped cream cheese on each mini sweet potato pie. Arrange on a serving platter and serve.

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