Preheat oven to 400° F.
In a small mixing bowl, mix food processed Sweet Potato “Fettuccine” with sugar until the sweet potato is completely coated. Stir in melted butter, nutmeg, vanilla, salt, lemon juice, and egg. Stir in melted chocolate.
Use a 3 ½” circle cookie cutter to cut pie crusts into 14 circles. Use a 1 ½” heart cookie cutter to cut hearts into the bottom of each circle. The point of the heart should face into the center and the humps of the heart should be close to the edge of the circle, but with enough of a dough border to leave room for crimping (about ¼”).
Spoon about a teaspoon of the sweet potato mixture into the center of the solid half of each dough circle. Fold the heart side of each dough circle up over the filling and line up the edge with the other side of the circle. Use the tines of a fork to crimp the pockets closed around their open edges.
Place prepared pies onto a cookie sheet lined with parchment paper or a Silpat and bake for 15 minutes or until the edges are lightly browned. Enjoy warm or cooled to room temperature.