These miniature sweet potato pies are perfect for dinner parties or a buffet. I took a similar recipe from this site and changed it a bit to make it a bit easier and work with what I had to hand. Lovely!
Place sweet potato in a saucepan with just enough water to cover. Bring to the boil and cook until fork tender, about 5 minutes. Drain and mash.
Preheat the oven to 220 C / Gas mark 7. Divide pastry into 24 small squares. Press into the cups of two 12 hole mini muffin tins to make mini pastry cases; set aside.
Combine sweet potato, milk, egg, caster sugar, brown sugar, nutmeg and cloves in a liquidiser. Process until smooth. Fold in sultanas and chopped nuts. Spoon about 1 tablespoon of potato mixture into each mini case.
Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 10 minutes. Cool in the tins over a wire rack.