Mini Sweet Potato Pies W/ Whipped Cinnamon Cream Cheese Topping

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 24 pre-made mini pie crusts
• oil, for pans
• 1 (12 ounce) can yams or 1 (12 ounce) can sweet potatoes
• 2 tablespoons cream cheese, softened
• 2 eggs
• 1 tablespoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1/4 cup brown sugar
• 1/4 cup caramel sauce
• 6 ounces cream cheese, softened
• 1/4 cup heavy cream
• 1/2 cup powdered sugar
• 1 tablespoon ground cinnamon

Recipe

• 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.