Mini Sweet Potato Pies
Servings and Ingredients
|1 (9 inch) Hy-Vee refrigerated pie crust|
|1 (40 oz) can sweet potatoes, drained|
|¾ c. Hy-Vee fat-free evaporated milk|
|2 egg whites|
|¼ c. Hy-Vee sugar|
|2 tbsp. Hy-Vee Select 100% pure maple syrup|
|¾ tsp. Hy-Vee ground cinnamon|
|⅛ tsp. Hy-Vee ground nutmeg|
|⅛ tsp. Hy-Vee ground cloves|
|½ c. Hy-Vee miniature marshmallows|
- Preheat the oven to 425 degrees.
- Cut pie crust into 4 sections and form each section into a ball. With a rolling pin, roll ball out about 1/4-inch thickness and just large enough to fit up sides of a 4-inch ramekin dish. Press dough into 4 ramekin dishes; set aside.
- In a blender or food processor, puree sweet potatoes, evaporated milk, egg whites, sugar, maple syrup, cinnamon, nutmeg and cloves until smooth. Divide mixture into each ramekin shell (about 1 cup each).
- Bake for 10 minutes. Reduce oven temperature to 300 degrees and continue to cook for 25 to 30 minutes, or until filling reaches 175 degrees. Top with marshmallows and cook an additional 5 minutes or until marshmallows are light golden brown. Cool to room temperature.
170 Calories per serving
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 5mg
- Sodium: 115mg
- Total Carbohydrates: 32g
- Protein: 3g
Vitamin A 130%
Vitamin C 15%
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