Mini Sweet Potato Pies Recipe
If you’re searching for the ultimate treat to light up your dessert table, look no further than these Mini Sweet Potato Pies. They’re everything you love about a classic sweet potato pie, but in perfectly portioned, hand-held form. With a creamy, spiced filling nestled in buttery crusts and a cloud of whipped cream on top, these pies are destined to become your new holiday (or anytime!) favorite. The best part? They’re easy to make, easy to serve, and guaranteed to disappear fast.
Ingredients You’ll Need
Let’s talk ingredients! Each one plays an important role, from building a rich, smooth filling to creating that irresistible golden crust. You don’t need anything fancy—just these pantry staples and a little bit of love to make Mini Sweet Potato Pies that everyone will rave about.
- Mashed cooked sweet potato (1 ½ cups): The star of the show! Roasted or boiled, sweet potatoes bring natural sweetness and creamy texture.
- Packed light brown sugar (½ cup): Adds caramel notes and depth, balancing the spices and sweet potato.
- Granulated sugar (¼ cup): For just the right amount of extra sweetness and a smooth filling.
- Ground cinnamon (1 teaspoon): Gives the pies a cozy, classic warmth that’s essential in any sweet potato dessert.
- Ground nutmeg (½ teaspoon): A little goes a long way—nutmeg brings nutty, aromatic spice.
- Ground ginger (¼ teaspoon): Adds a subtle zing that lifts all the other flavors.
- Salt (¼ teaspoon): Don’t skip it! Salt enhances every other ingredient and keeps the sweetness in check.
- Large eggs (2): Eggs bind the filling, giving it a custardy, set texture.
- Evaporated milk (½ cup): Rich, creamy, and just the right consistency to make the pies luscious.
- Vanilla extract (1 teaspoon): Brings all the flavors together with a hint of floral sweetness.
- Mini pie crusts (12): Use store-bought for speed or homemade for that extra-special touch—either way, they hold the magic.
- Whipped cream (for topping, optional): The finishing flourish—light, fluffy, and oh-so-good.
How to Make Mini Sweet Potato Pies
Step 1: Prepare the Sweet Potato Filling
Start by combining your mashed sweet potato, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and salt in a large mixing bowl. Give it a good stir to fully blend the spices and sugars into the sweet potato. This step is where all those delicious autumnal flavors come together, creating a fragrant and flavorful base for your Mini Sweet Potato Pies.
Step 2: Add Wet Ingredients and Mix
Next, add the eggs, evaporated milk, and vanilla extract to your sweet potato mixture. Whisk until everything is smooth, creamy, and well incorporated. You want the filling to be completely uniform, so take a minute to scrape down the sides and make sure no lumps remain. The result should be a silky, pourable batter that promises custardy pies.
Step 3: Fill the Mini Pie Crusts
Arrange your mini pie crusts on a baking sheet. Using a spoon or small scoop, evenly divide the filling among the crusts, filling each one about three-quarters full. This allows the filling to puff up and set beautifully as it bakes, without overflowing. Each little crust is about to become a vessel for sweet, spiced goodness!
Step 4: Bake to Perfection
Slide your tray into a preheated 350°F oven and bake for 25 to 30 minutes. The pies are ready when the centers are set and a toothpick inserted comes out clean. The aroma in your kitchen will be absolutely irresistible! Once baked, move them to a wire rack and let them cool completely before topping or serving.
Step 5: Add Whipped Cream and Serve
Once your Mini Sweet Potato Pies are cool, crown each one with a dollop of whipped cream if you like. This final touch adds a light, airy contrast to the rich filling and makes the pies extra special for sharing (or savoring solo!).
How to Serve Mini Sweet Potato Pies
Garnishes
A swirl of whipped cream is classic, but you can also sprinkle on a little extra cinnamon, a dusting of nutmeg, or even a drizzle of caramel sauce for a more decadent finish. For a festive look, try a sprinkle of toasted chopped pecans or a single candied pecan on top.
Side Dishes
Mini Sweet Potato Pies are delightful on their own, but they pair beautifully with fresh fruit salad, a scoop of vanilla ice cream, or a hot cup of coffee. If you’re serving them at a holiday meal, they shine alongside other seasonal desserts like apple crisp or pumpkin bars.
Creative Ways to Present
Arrange the pies on a tiered dessert stand for a show-stopping centerpiece, or wrap each one in parchment and baker’s twine for a charming party favor. For a fun twist, serve them in mini mason jars or top with a small edible flower for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store leftover Mini Sweet Potato Pies in an airtight container in the refrigerator for up to 4 days. They’ll hold their texture and flavor, making them perfect for prepping ahead or enjoying as a sweet snack throughout the week.
Freezing
To freeze, place the cooled pies in a single layer in an airtight container or wrap them well in plastic wrap and foil. They’ll keep in the freezer for up to 2 months. When you’re ready to enjoy, simply thaw overnight in the refrigerator.
Reheating
To reheat, place the pies on a baking sheet and warm them in a 300°F oven for 10 to 12 minutes, or until heated through. This brings back that just-baked taste and keeps the crust crisp. Avoid microwaving, as it can make the crust soggy.
FAQs
Can I use canned sweet potatoes instead of fresh?
Absolutely! Just be sure to drain them well and mash until smooth. Canned sweet potatoes can save time and still give you a deliciously creamy filling.
What’s the best way to make mini pie crusts if I can’t find premade?
Roll out store-bought or homemade pie dough and use a round cutter (or even a glass) to cut circles to fit into a muffin tin. Press the dough gently into each muffin cup before filling.
Can I make Mini Sweet Potato Pies ahead for a party?
Yes, these pies are perfect for making ahead! Bake them a day in advance and store in the fridge. Add whipped cream and any garnishes just before serving for the freshest presentation.
How do I know when the pies are done baking?
The centers should look set and a toothpick inserted in the middle should come out clean. If they jiggle slightly, that’s ok—they’ll firm up as they cool.
Can I make this recipe dairy-free?
You sure can! Substitute the evaporated milk with your favorite unsweetened non-dairy milk (like coconut or almond milk) for a creamy, dairy-free version of Mini Sweet Potato Pies.
Final Thoughts
I hope you’ll fall in love with these Mini Sweet Potato Pies as much as I have! They’re simple, comforting, and guaranteed to put a smile on everyone’s face. Give them a try, and don’t forget to share your sweet creations with friends and family!
Print
Mini Sweet Potato Pies Recipe
- Total Time: 50 minutes
- Yield: 12 mini pies 1x
- Diet: Vegetarian
Description
These Mini Sweet Potato Pies are delightful individual-sized treats perfect for holidays or any special occasion. Made with smooth mashed sweet potatoes and warm spices, baked in crisp mini pie crusts, they offer a comforting and sweet dessert that can be enjoyed with a dollop of whipped cream.
Ingredients
Filling
- 1 ½ cups mashed cooked sweet potato (about 2 medium sweet potatoes)
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 2 large eggs
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
Crust
- 12 mini pie crusts (store-bought or homemade)
Topping (Optional)
- Whipped cream for topping
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the mini pies evenly.
- Mix dry ingredients and sweet potato: In a large bowl, combine the mashed sweet potato, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and salt. Stir well to evenly distribute the spices and sugar throughout the sweet potato.
- Add wet ingredients: Beat in the eggs, evaporated milk, and vanilla extract. Whisk the mixture thoroughly until it is smooth and fully combined, ensuring a creamy filling texture.
- Prepare pie crusts: Arrange the 12 mini pie crusts on a baking sheet, ready for filling. If using a muffin tin, you can cut the dough into circles to fit or use pre-made mini tart shells as an alternative.
- Fill crusts: Evenly divide the sweet potato filling among the mini pie crusts, filling each about three-quarters full to allow room for baking expansion.
- Bake pies: Place the baking sheet in the oven and bake for 25 to 30 minutes, or until the pie centers are set and a toothpick inserted comes out clean.
- Cool pies: Remove the pies from the oven and allow them to cool completely on a wire rack to set properly.
- Serve: Optionally, top with a dollop of whipped cream before serving to enhance the flavor and presentation.
Notes
- You can use a muffin tin to shape the pies and cut pie crusts into circles to fit, or opt for pre-made mini tart shells as a convenient alternative.
- These mini sweet potato pies freeze well—cool them completely, then store in an airtight container in the freezer for up to 2 months.
- For a dairy-free option, substitute evaporated milk with a plant-based milk alternative.
- Make sure the sweet potatoes are mashed smoothly to avoid lumps in the pie filling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 190
- Sugar: 14 g
- Sodium: 140 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
