*   3/4 pound sweet potato, peeled and diced
    * 1 (9 inch) refrigerated pie crust
    * 3/4 cup evaporated skim milk
    * 2 egg whites
    * 1/4 cup white sugar
    * 2 tablespoons brown sugar
    * 3/4 teaspoon ground cinnamon
    * 1/8 teaspoon ground nutmeg
    * 1/8 teaspoon ground cloves
    * 1/4 cup halved cranberries (optional)

How to proceed:

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

2. Preheat the oven to 425 degrees F (220 degrees C). Divide the
pie crust into 24 small balls. Press them into the cups of two 
12
cup mini muffin pans to make tartlet shells. Set aside.

-# Spoon the sweet potato into a blender or food processor, and
add the evaporated milk, egg whites, white sugar, brown sugar,
cinnamon, nutmeg, and cloves. Puree until smooth. Spoon about 1
tablespoon of this mixture into each tart shell.

# Bake for 10 minutes in the preheated oven, or until a 
toothpick
inserted into one of the tarts comes out clean. Cool in the pans
over a wire rack. Garnish each tart with a cranberry half before
serving.