Mini Sweet Potato Pies With Tahini Flavor Recipe

This mini sweet potato pies with tahini flavor are everything you love about the classic Thanksgiving dessert and in one tiny bite. A layer of toasted mini marshmallows makes them extra special.

Have This!

• 24 mini tart shells
• 1/2 pound sweet potatoes, peeled and cubed
• 1/4 cup evaporated milk
• 1 large egg white
• 2 tsp. tahini
• 1 teaspoon pure vanilla extract
• 1/4 cup light brown sugar
• 3/4 teaspoon pumpkin pie spice
• 72 mini Campfire Marshmallows

Do This!

• 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 cook 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, tahini, 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.