* 3/4 pound sweet potato, peeled and diced * 1 (9 inch) refrigerated pie crust * 3/4 cup evaporated skim milk * 2 egg whites * 1/4 cup white sugar * 2 tablespoons brown sugar * 3/4 teaspoon ground cinnamon * 1/8 teaspoon ground nutmeg * 1/8 teaspoon ground cloves * 1/4 cup halved cranberries (optional)
How to proceed: 1. Place the sweet potato in a saucepan with just enough water to cover. Bring to a boil, and cook until fork tender, about 5 minutes. Drain and mash with a fork or potato masher. 2. Preheat the oven to 425 degrees F (220 degrees C). Divide the pie crust into 24 small balls. Press them into the cups of two 12 cup mini muffin pans to make tartlet shells. Set aside. -# Spoon the sweet potato into a blender or food processor, and add the evaporated milk, egg whites, white 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 toothpick inserted into one of the tarts comes out clean. Cool in the pans over a wire rack. Garnish each tart with a cranberry half before serving.