A delicious way to repack your leftover sweet potatoes into a mini pie.
In a medium bowl, combine all filling ingredients and mix until smooth.
Roll out the pie crust.
Spread the butter, cinnamon, and sugar over the pie crust.
Using a cup or cookie cutter, cut 4-inch circles from the pie crust.
Scoop 2 tablespoons of potato mixture into half of the cut-out crusts.
Place the other half of the cut-out crusts on top of the circles that have potatoes on them. Press edges down with fork to seal. Brush with egg wash.
Bake at 400°F for about 20 minutes or until golden brown.
Dust with powdered sugar.