Mini Sweet Potato Pies

Cut pie crust into 4 sections and form each section into a ball. With a rolling pin, roll ball out about 1/4-inch thickness and just large enough to fit up sides of a 4-inch ramekin dish. Press dough into 4 ramekin dishes; set aside.

In a blender or food processor, puree sweet potatoes, evaporated milk, egg whites, sugar, maple syrup, cinnamon, nutmeg and cloves until smooth. Divide mixture into each ramekin shell (about 1 cup each).

Bake for 10 minutes.  Reduce oven temperature to 300 degrees and continue to cook for 25 to 30 minutes, or until filling reaches 175 degrees. Top with marshmallows and cook an additional 5 minutes or until marshmallows are light golden brown. Cool to room temperature.