Mini Sweet Potato Pies

Step 1
Place sweet potato in a saucepan with just enough water to cover. Bring to a boil; cook until fork-tender, about 5 minutes. Drain and mash potatoes with a fork or potato masher.

Step 2
Preheat the oven to 425 degrees F (220 degrees C).

Step 3
Divide pie crust into 24 small balls. Press them into the cups of two 12-cup mini muffin pans to make tartlet shells. Set aside.

Step 4
Spoon sweet potato into a blender or food processor. Add evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves. Pur?e until smooth. Spoon about 1 tablespoon filling into each tart shell.

Step 5
Bake in the preheated oven until a toothpick inserted into a tart comes out clean, about 10 minutes. Cool in the pans over a wire rack. Garnish each tart with a cranberry half before serving.