Mini Sweet Potato Pies W/ Whipped Cinnamon Cream Cheese Topping

• pre-made mini pie crusts24
• oil, for pans
• (12 ounce) can yams or (12 ounce) can sweet potatoes1 can
• cream cheese, softened↗2 tablespoons
• eggs↗2
• vanilla extract↗1 tablespoon
• ground cinnamon↗1⁄2 teaspoon
• ground allspice1 teaspoon
• brown sugar↗1⁄4 cup
• caramel sauce1⁄4 cup
• Whipped Cinnamon Cream Cheese↗
• cream cheese, softened↗6 ounces
• heavy cream↗1⁄4 cup
• powdered sugar↗1⁄2 cup
• ground cinnamon↗1 tablespoon

Step-by-step instructions

1. 1

   Preheat the oven to 375 degrees F.

2. 2

   Put the pre-made mini shells inside a greased 24-count mini muffin pan.

3. 3

   In a large bowl add the yams, cream cheese, eggs, vanilla, cinnamon, allspice, brown sugar and caramel sauce. Beat with a hand-held electric mixer until well combined. Dollop 2 to 3 tablespoons of the pie mixture into each shell. Bake until the custard sets, about 25 minutes. Remove from the oven and set aside to cool.

4. 4

   Add the cream cheese, cream, sugar and cinnamon to a large bowl. Using a hand-held electric mixer, beat the cream cheese mixture until you reach a frosting consistency. Transfer the mixture to a disposable pastry bag with a star tip. Pipe a small amount of whipped cream cheese on each mini sweet potato pie. Arrange on a serving platter and serve.