Mini sweet potato pies
- Preparation Time15 mins
- Cooking Time25 mins
For the whipped cinnamon cream cheese
2) Put the pre-made mini shells inside a greased 24-count mini muffin pan.
3) In a large bowl add the sweet potatoes, 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 tbsps 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.
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