• 45minutes
  • 999calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB2, B3, B9, B12, H
MineralsFluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 24 pre-made mini pie crusts

  2. oil, for pans

  3. 1 (12 ounce) can yams or 1 (12 ounce) can sweet potatoes

  4. 2 tablespoons Cream Cheese , softened

  5. 2 eggs

  6. 1 tablespoon vanilla extract

  7. 1/2 teaspoon ground cinnamon

  8. 1 teaspoon ground allspice

  9. 1/4 cup brown sugar

  10. 1/4 cup caramel sauce

  11. 6 ounces Cream Cheese , softened

  12. 1/4 cup heavy cream

  13. 1/2 cup powdered sugar

  14. 1 tablespoon ground cinnamon

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F.

  2. Put the pre-made mini shells inside a greased 24-count mini muffin pan.

  3. In a large bowl add the yams, cream cheese, eggs, vanilla, cinnamon, allspice, brown sugar and caramel sauce. Beat with a hand-held electric mixer until well combined. Dollop 2 to 3 tablespoons of the pie mixture into each shell. Bake until the custard sets, about 25 minutes. Remove from the oven and set aside to cool.

  4. For the Whipped Cinnamon Cream Cheese:.

  5. Add the cream cheese, cream, sugar and cinnamon to a large bowl. Using a hand-held electric mixer, beat the cream cheese mixture until you reach a frosting consistency. Transfer the mixture to a disposable pastry bag with a star tip. Pipe a small amount of whipped cream cheese on each mini sweet potato pie. Arrange on a serving platter and serve.


Send feedback