Makes 12
1⁄3 cup butter, softened
1⁄2 cup granulated sugar
2 eggs, lightly beaten
3⁄4 cup evaporated milk
2 cups mashed sweet potatoes
1 teaspoon vanilla extract
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
1⁄4 teaspoon salt
9 inches unbaked pie shells cut into 3” circles

In a mixing bowl, cream butter and sugar. Add eggs; mix well.  Add milk, sweet potatoes, vanilla, cinnamon, nutmeg, and salt; mix well.  Pour into cut pie shells placed in muffin tins.

Bake at 425 degrees for 15 minutes.

Reduce heat to 350 degrees; bake 20-30 minutes longer or until pie tests done.
Cool; Store in refrigerator.  Top with marshmallow topping and torch the top slightly

Marshmallow Fluff
1/3 cup water
¾ cup granulated sugar
¾ cup corn syrup
3 egg whites (room temperature)
½ tsp. Cream of Tartar
1 tsp. Vanilla Extract

Place egg whites and cream of tartar in a stand mixer with the whisk attachment. Place water, sugar, corn syrup in a medium saucepan over low heat, stir to combine.

Do not let the sugar completely dissolve.

Insert a candy thermometer into the saucepan and turn heat to medium. Do Not stir from this point on. Simmer to 240 degrees.  Remove sugar syrup from the heat.

Mix egg whites at medium speed and whip until they form soft peaks.  Turn mixer to low and slowly pour syrup down the side of the bowl in a steady stream.

Once all the syrup is in, turn up the speed to med/high and whip until fluffy, thick and glossy. Add in the vanilla and fluff until cool.

Spoon over the individual pies and lightly torch.