24 mini tart shells*
1/2 pound sweet potatoes, peeled and cubed
1/4 cup evaporated milk
1 large egg white
1 teaspoon pure vanilla extract
1/4 cup light brown sugar
3/4 teaspoon pumpkin pie spice
72 mini Campfire® Marshmallows
Arrange 24 mini tart shells in a 9×13 baking dish and preheat oven to 350°F.
Placed sweet potatoes into a medium saucepan and cover with water. Bring to a boil, and cook until the sweet potatoes are fork tender, about 5 minutes.
Drain and allow sweet potatoes to cool for a few minutes.
Add the sweet potatoes to a food processor or blender and blend into a puree.
Add the evaporated milk, egg white, vanilla, brown sugar, and pumpkin pie spice to the puree and blend until fully incorporated and smooth.
Spoon or pipe the filling into the mini tart shells.
Top each pie with 3 mini Campfire® Marshmallows
Bake in preheated oven for 13-15 minutes. The shells will be golden, the filling will be set and the marshmallows will be toasted. Cool before serving.
Recipe by: MyBakingAddiction
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