Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 67.8 Kcal (284 kJ) | ||
| Calories from fat | 21.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.39g | 4% | |
|---|---|---|---|
| Cholesterol | 0.15mg | 0% | |
| Sodium | 56.18mg | 2% | |
| Potassium | 74.38mg | 2% | |
| Total Carbs | 10.42g | 3% | |
| Sugars | 3.09g | 12% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 1.17g | 2% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.3mg | 1% | |
| Calcium | 18.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 182.53 Kcal (764 kJ) | ||
| Calories from fat | 57.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.44g | 4% | |
|---|---|---|---|
| Cholesterol | 0.4mg | 0% | |
| Sodium | 151.23mg | 2% | |
| Potassium | 200.23mg | 2% | |
| Total Carbs | 28.04g | 3% | |
| Sugars | 8.32g | 12% | |
| Dietary Fiber | 1.94g | 3% | |
| Protein | 3.15g | 2% | |
| Vitamin C | 1.4mg | 1% | |
| Vitamin A | 0.4mg | 5% | |
| Iron | 0.7mg | 1% | |
| Calcium | 48.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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