Mini Sweet Potato Pies

Recipe

Dessert
Mini Sweet Potato Pies

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User Rating

5 out of 5 stars
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1 ratings

Recipe Data

16
Servings
15min
Prep
1hr
Total

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    Servings and Ingredients

    Ingredients
    Serves 16
    QuantityIngredientAdd
    1(9 inch) Hy-Vee refrigerated pie crust
    1(40 oz) can sweet potatoes, drained
    ¾ c.Hy-Vee fat-free evaporated milk
    2egg whites
    ¼ c.Hy-Vee sugar
    2 tbsp.Hy-Vee Select 100% pure maple syrup
    ¾ tsp.Hy-Vee ground cinnamon
    tsp.Hy-Vee ground nutmeg
    tsp.Hy-Vee ground cloves
    ½ c.Hy-Vee miniature marshmallows

    Directions

    1. Preheat the oven to 425 degrees.
    2. 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.
    3. 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).
    4. 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.

    Nutrition facts

    Servings

    170 Calories per serving

    Amounts Per Serving

    • Total Fat: 3.5g
    • Cholesterol: 5mg
    • Sodium: 115mg
    • Total Carbohydrates: 32g
    • Protein: 3g

    Daily Values

    0%
    Vitamin A 130%
    0%
    Vitamin C 15%
    0%
    Iron 6%
    0%
    Calcium 6%

    Recipe Source:

    Hy-Vee weekly ad for the week of November 13, 2013.