Ingredients
1
can (15 oz) sweet potatoes, drained, mashed (1 cup)
1/3
cup sweetened condensed milk (not evaporated)
1/2
teaspoon pumpkin pie spice
1
egg
1
can (6 oz) refrigerated Pillsbury™ Southern Homestyle Buttermilk Biscuits (5 Count)
Frozen whipped topping, thawed, if desired
Preparation
Heat oven to 350°F. In medium bowl, mix mashed sweet potatoes, sweetened condensed milk, pumpkin pie spice and egg.
Separate dough into 5 biscuits. Cut each biscuit in half. Press 1 dough half in each of 10 ungreased regular-size muffin cups, firmly pressing dough to cover bottom and side, forming 1/4-inch rim over edge of cup. Spoon about 2 tablespoons sweet potato mixture into each cup.
Bake 20 to 25 minutes or until edges of dough are golden brown and filling is set. Cool in pan 1 minute; remove to cooling rack. Cool about 15 minutes. Serve warm with dollop of whipped topping.
