Mini Sweet Potato Pies
- Level: Easy
- Yield: 24 mini pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 1143
- Total Fat
- 67
- Saturated Fat
- 25
- Carbohydrates
- 128
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 8
- Cholesterol
- 28
- Sodium
- 1005
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
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
Whipped Cinnamon Cream Cheese:
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
- 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.