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
Scale
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
