Mini Sweet Potato Pies

Ingredients

• 0.3 cup brown sugar 
• 0.3 cup mrs richardson's butterscotch caramel sauce 
• 2 tablespoons cream cheese softened (reserved from Whipped Cinnamon Cream Cheese)
• 8 ounce block cream cheese softened for pies (reserve 2 tablespoons )
• 2  eggs 
• 1 teaspoon ground allspice 
• 0.5 teaspoon ground cinnamon 
• 1 tablespoon ground cinnamon 
• 0.3 cup heavy cream 
• 24 servings oil for pans
• 24  pre-made pie shells mini
• 0.5 cup powdered sugar 
• 12 ounce sweet potatoes canned
• 1 tablespoon vanilla extract 

Equipment

• bowl
• oven
• hand mixer
• pastry bag
• mini muffin tray

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 375 degrees F.
3. Put the pre-made mini shells inside a greased 24-count mini muffin pan.
4. 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.
5. Bake until the custard sets, about 25 minutes.
6. Remove from the oven and set aside to cool.
7. 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.
8. 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.