Recipes and Cooking Mini Sweet Potato Pies 4.5 (4) Add your rating & review These mini dessert pies put a fabulous finale on Thanksgiving dinner. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 31, 2006 Print Rate It Share Share Tweet Pin Email Photo: Tina Rupp Prep Time: 30 mins Bake Time: 35 mins Broil Time: 1 mins Total Time: 1 hr 6 mins Servings: 12 Jump to Nutrition Facts Ingredients 12 purchased graham cracker crumb tart shells (two 4-oz. pkg.) 1 egg white, lightly beaten 1 teaspoon water 2 23 ounce can sweet potatoes, drained ⅔ cup whipping cream ¼ cup pure maple syrup 3 egg yolks 2 teaspoon pumpkin pie spice 1 cup granulated sugar 4 egg whites 1 teaspoon vanilla ⅛ teaspoon salt Directions Preheat oven to 375 degrees F. Place tart shells in a 15x10x1-inch baking pan. In a small bowl combine egg white and water. Brush beaten egg white over crusts. Bake for 5 minutes; set aside to cool. For filling, in a large bowl combine sweet potatoes and whipping cream; mash and stir until smooth. Stir in maple syrup, egg yolks, and pumpkin pie spice. Spoon filling evenly in tart shells. Bake for 30 minutes. Cool on a wire rack for 2 hours. Meanwhile, preheat broiler. For meringue, in top of double boiler combine sugar, 4 egg whites, vanilla, and salt. Beat with electric mixer on low speed for 30 seconds. Place over boiling water (upper pan must not touch water). Cook, beating constantly with electric mixer on high speed, for 8 to 10 minutes or until mixture is fluffy, holds soft peaks, and reaches 160°F on instant read thermometer. Remove from heat. Beat 30 seconds more, scraping sides and bottom of pan. Mound meringue mixture on baked pies, forming peaks. Broil 5 to 6 inches from heat for 1 to 2 minutes or until tops are lightly browned. Cool on wire rack for 10 minutes before serving. Cover and refrigerate to store. Makes 12 servings. To make a single 9-inch pie: Prepare as directed above except use a purchased 9-inch graham cracker crumb pie shell instead of tarts. Spoon filling into pie shell. Bake for 60 minutes or until filling is set (160 degrees F). Mound all the egg white mixture atop the cooled pie. Broil 5 to 6 inches from the heat for 1 to 2 minutes or until top is lightly browned. Let stand 10 minutes before serving. Rate it Print Nutrition Facts (per serving) 334 Calories 11g Fat 53g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 334 % Daily Value * Total Fat 11g 14% Saturated Fat 4g 20% Cholesterol 69mg 23% Sodium 231mg 10% Total Carbohydrate 53g 19% Total Sugars 30g Protein 6g Vitamin C 3.5mg 18% Calcium 40.4mg 3% Iron 1.4mg 8% Potassium 192mg 4% Folate, total 16.1mcg Vitamin B-12 0.1mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.