Mini Sweet Potato Pies are everything you love about the classic Thanksgiving dessert, in one tiny, poppable bite. A layer of toasted mini marshmallows makes them extra special.
Arrange 24 mini tart shells in a 9x13 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, 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.