Individual Sweet Potato Crostatas - cooking recipe

Ingredients

2 medium sweet potatoes (Approximate total weight 1 1/4 lbs.)
1/3 cup brown sugar, packed
1 egg, beaten
1/4 cup milk
1/4 teaspoon salt
2 tablespoons butter, melted
3/4 teaspoon almond extract
1 teaspoon pumpkin pie spice
1/3 cup sweetened coconut, shredded
1/3 cup craisins (Dried cranberries)
1/3 cup sliced almonds
2 pie crusts, room temperature
1/2 cup miniature marshmallow
1 egg white, beaten
1 tablespoon water

Preparation

Cut sweet potatoes into even chunks, place in medium size saucepan, cover with water and boil for 10 to 15 minutes or until fork tender. Drain and when cool enough to handle remove the peel.
Place in large bowl and add in brown sugar, egg, milk, salt, butter, almond extract and pumpkin pie spice. Coarsely mash and mix in shredded coconut and craisins.
Preheat oven to 400 degrees.
Line 2 cookie sheets with parchment paper. Roll out pastry crusts one at a time and cut into 4ths. Place 4 wedges on each cookie sheet. Evenly mound the sweet potato mixture onto the 8 wedges. Fold edges of each wedges in about 1/2 and inch, leaving the center of each exposed.
Beat the egg white with 1 tablespoon water. Brush the pastry edges with egg white wash. Finely chop the sliced almonds and sprinkle over the top of pastries. Top each with a generous portion of miniature marshmallows.
Bake in preheated oven for 10 to 15 minutes. Remove pastries to a wire rack and allow to cool to room temperature before serving.