Mini Sweet Potato Pies

Photo: acrane

Servings: 12 • Size: 1 mini pie • Old Points: 3 pts • Points+: 4 pts Calories: 136 • Fat: 4 g • Carb: 24 g • Fiber: 1 g • Protein: 2 g • Sugar: 13 g Sodium: 106 mg (without salt)

Yield: 1 serving
Community Recipe from


  • 1.5 cup(s) sweet potato, pureed


  1. For the Pie:

  2. 1 9-inch Pillsbury refrigerated pie crust*
  3. 1 1/2 cups sweet potato puree (from 4 [1.8lbs] sweet potatoes) or canned
  4. 1 medium banana, ripe, mashed
  5. 1 large egg
  6. 1/2 cup 2% milk
  7. 2 tablespoons brown sugar
  8. 1/2 teaspoon cinnamon
  9. 1/4 teaspoon nutmeg
  10. 1/2 teaspoon vanilla extract

  11. For the Meringue:

  12. 2 egg whites
  13. 1/2 cup sugar
  14. 1/4 cup water
  15. pinch of salt

  16. Directions

  17. Begin by preparing the sweet potato puree. Pierce the sweet potatoes all over with a knife, and place in the microwave. Bake the sweet potatoes until they are cooked through and soft, about 8 -10 minutes. Once the sweet potatoes are cool enough to handle, split them down the middle and scoop out the flesh, and add it to a food processor. Process until a smooth puree forms. Set aside 1 1/2 cups of the puree for the pie filling, and reserve any remaining puree for another use.
July 2014

This recipe is a personal recipe added by acrane and has not been tested or endorsed by MyRecipes.

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