"Designed for tailgates, this is an all-in-one, mini holiday feast in a single serving, complete with turkey, sweetpotatoes and cranberries in a flaky, golden crust."
2-3 large North Carolina sweetpotatoes
½ cup milk
2 tablespoons maple syrup
2 tablespoons butter
½ teaspoon cinnamon
½ pound turkey, cooked and cubed
1 3-ounce block cream cheese, softened
½ cup onion, diced
½ cup dried cranberries
1 refrigerated pie crust
18–24 mini marshmallows
Preheat oven to 350°F. Begin with cooled, baked sweetpotatoes (oven-baked or microwaved).
Peel baked sweetpotatoes, add milk, maple syrup, butter and cinnamon. Beat with a hand mixer into a smooth puree.
In a separate bowl, mix cubed turkey, cream cheese, onion and cranberries.
Unroll pie crust. Using a biscuit cutter, cut rounds of dough slightly larger than the cups of your muffin pan.
Spray muffin pan with cooking spray. Line muffin cups with dough rounds. Spoon in turkey and cranberry mixture evenly. Top each cup with a generous spoonful of sweetpotato puree.
Bake for 12–15 minutes until crust is golden brown and filling is heated through. Add 3 mini marshmallows to the top of each sweetpotato layer and bake an additional 2–3 minutes to brown the marshmallows. Serve warm.