Name: Mini Sweet Potato Pies
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 24 mini pies
Cuisine: american
Ingredients: 24 pre-made mini pie shells; Oil, for pans; 1 (12-ounce) can yams or sweet potatoes; 2 tablespoons cream cheese, softened (reserved from Whipped Cinnamon Cream Cheese); 2 eggs; 1 tablespoon vanilla extract; 1/2 teaspoon ground cinnamon; 1 teaspoon ground allspice; 1/4 cup brown sugar; 1/4 cup caramel sauce; 1 (8-ounce) block cream cheese (reserve 2 tablespoons for pies), softened; 1/4 cup heavy cream; 1/2 cup powdered sugar; 1 tablespoon ground cinnamon

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.

Mini Sweet Potato Pies

Ingredients

Whipped Cinnamon Cream Cheese:

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

More from:

Thanksgiving Desserts: Pies and Beyond

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages