Filling:

• 1 can (23oz.) sweet potatoes, drained and 2 T syrup reserved
• 3/4 Cup packed U-Bake Brown Sugar
• 3 Eggs
• 1 1/2 tsp U-Bake Pumpkin Pie spice
• 1/2 tsp U-Bake Salt
• 1 Cup Evaporated Milk
• 1 pkg U-Bake Mini Pastry Tarts
• Whipped Topping or Whipped Cream, if desired

In a food processor, place sweet potatoes and 2 T of the reserved juice. Cover; process until smooth. Spoon into a large bowl. Add brown sugar, eggs, pumpkin pie spice and 1/2 tsp salt. Beat with wire whisk until smooth. Stir in evaporated milk. Pour evenly into 8 tarts. Bake 25-35 minutes in 375 degree preheated oven or until knife inserted in center comes out clean. Cool completely, about 30 minutes. Remove tarts from pans, place on individual dessert plates. Garnish with whipped topping.