About this recipe:A miniature version of the classic sweet potato pie, a Christmas tradition in America. Great for Christmas dinner parties or for something sweet on a canapé spread.
350g sweet potato, peeled and diced
1 pack shop-bought shortcrust pastry
180ml light evaporated milk
2 egg whites
4 tablespoons caster sugar
2 tablespoons dark brown soft sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
4 tablespoons halved cranberries (optional)
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Method Prep:18min › Cook:10min › Ready in:28min
Place the 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 with a fork or potato masher.
Preheat the oven to 220 C / Gas mark 7. Divide the pastry into 24 small balls, reserving remaining pastry for another use. Press the balls into the cups of two 12 cup mini muffin tins to make tartlet shells. Set aside.
Spoon the sweet potato into a blender or food processor, and add the evaporated milk, egg whites, caster sugar, brown sugar, cinnamon, nutmeg and cloves. Puree until smooth. Spoon about 1 tablespoon of this mixture into each tart shell.
Bake for 10 minutes in the preheated oven, or until a skewer inserted into one of the tarts comes out clean. Cool in the tins over a wire rack. Garnish each tart with a cranberry half before serving.
Great recipe! for half my batch I used puff pastry instead of shortcrust For the whole recipe I also substituted milk for vanilla flavored irish moss (drink) which was very interesting, they came out really well. I've made a big sweet potato pie before and it took forever! this was really fast, I guess due to them being so tiny and boiling the sweet potato in small pieces rather than whole. thanks for the recipe, will be using this alot over the next few months now it's officially festive season - 07 Oct 2012