February 6, 2010

Mini Sweet Potato Pies

12 purchase graham cracker crumb tart shells (2 4 oz. pkg.)
1 egg white, lightly beaten
1 tsp. water
2 23 oz. cans sweet potatoes, drained.
2/3 c. whipping cream
1/4 c. pure maple syrup
3 egg yolks
2 tsp. pumpkin pie spice
1 c. sugar
4 egg whites
1 tsp. vanilla
1/8 tsp. salt

Preheat oven to 375. Place tart shells in a 15x10x1 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 boiler. For meringue, in top of double boiler combine sugar, 4 egg whites, vanilla and salt. Beat with electric mixer on low speed for 20 sec. Place over boiling water (upper pan must not touch water). Cook, beating constantly with electric mixer on high speed, for 8-10 minutes or until mixture is fluffy, holds soft peaks and reaches 160 on instant read thermometer. Remove from heat. Beat 30 sec more, scraping sides and bottom of pan.

Mound meringue mixture on baked pies, forming peaks. Broil 5-6 inches from heat for 1-2 minutes or until tops are lightly browned. Cool on wire rack for 10 minutes before serving. Cover and refrigerate to store.

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