1. Place sweet potatoes in a steamer and steam until very tender, about 12 minutes. Heat oven to 375(F) and coat a standard 12-cup muffin tin with cooking spray.
2. In large bowl, lightly beat the eggs. Add the carrot, parsnip, garlic, bread crumbs, tomato paste, Worcestershire sauce, thyme, 1 tsp. salt, 1/4 teaspoon pepper and stir to combine. Mix in pork. In a separate bowl, mash together steamed sweet potatoes, flour, butter, nutmeg, and the remaining salt and pepper.
3. Evenly divide the pork mixture among the muffin wells. Spoon and spread the potato mixture over the top of each cup and scatter on the Parmesan. Bake pies until a thermometer inserted into the center reaches 160, about 20 minutes. Cool for 5 minutes before unmolding them.
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|Serving Size: 1 Serving (129g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 101 (48%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 101.3mg||31 %|
|Sodium 150.3mg||5 %|
|Potassium 388.9mg||10 %|
|Total Carbohydrate 16.5g||5 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 14.3g|
|Protein 10.7g||15 %|
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Calories per serving: 210
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