Mini Sweet Potato Pies

Introduction

Sweet, spiced, and soul-warming, Mini Sweet Potato Pies are a bite-sized twist on a classic Southern favorite. Perfect for Thanksgiving tables, holiday parties, or just a cozy weekend treat, these individual pies deliver all the nostalgic flavor of the traditional version in a fun and portable form.

Each pie features a buttery, flaky crust and a creamy, cinnamon-laced sweet potato filling that melts in your mouth. And the best part? No need to slice and serve—just bake, cool, and enjoy these perfectly portioned desserts. Whether you’re entertaining a crowd or craving a sweet treat just for you, these mini pies are easy to make and even easier to devour.

Ingredients:

For the Crust:

• 1 package (14 oz) refrigerated pie crusts (2 rounds), or use homemade
• All-purpose flour, for rolling (optional)

For the Filling:

• 2 cups mashed sweet potatoes (about 2 large sweet potatoes, peeled, boiled & mashed)
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• 2 large eggs
• ½ cup evaporated milk (or half-and-half)
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt

Optional Toppings:

• Whipped cream
• Toasted pecans
• Mini marshmallows (lightly toasted)

Preparation:

Step 1: Prepare the Sweet Potatoes

Peel and chop sweet potatoes into chunks. Boil in water for about 15–20 minutes or until fork-tender. Drain and mash until smooth. Set aside to cool slightly.

Step 2: Preheat and Prepare the Crust

Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin. Roll out the pie crusts on a lightly floured surface. Use a 3.5–4 inch round cutter (or a wide-mouth glass) to cut circles. Press each circle gently into the muffin cups to form little pie shells.

Step 3: Make the Filling

In a large mixing bowl, combine the mashed sweet potatoes, both sugars, eggs, evaporated milk, melted butter, vanilla, cinnamon, nutmeg, and salt. Whisk or beat until completely smooth and creamy.

Step 4: Fill the Mini Crusts

Spoon the filling evenly into the prepared crusts, filling each one nearly to the top but not overflowing.

Step 5: Bake the Mini Pies

Bake for 20–25 minutes, or until the filling is set and slightly puffed. The crust edges should be golden. Let cool in the tin for 10 minutes, then carefully remove to a wire rack to cool completely.

Variation

• Sweet Potato Pecan Mini Pies: Top each pie with a pecan half before baking for a crunchy, nutty finish.
• Marshmallow Mini Pies: Add a few mini marshmallows on top during the last 5 minutes of baking or toast them with a torch for a s’mores twist.
• Spiced Whip: Add a dash of cinnamon or nutmeg to your whipped cream topping.
• Gluten-Free: Use gluten-free pie dough or phyllo shells for a gluten-free variation.

COOKING Note:

Make sure your sweet potatoes are mashed smoothly—lumps can interfere with the creamy texture. For a silky finish, run them through a food processor or hand mixer before combining with other ingredients. The filling may puff slightly while baking but will settle as it cools.

Serving Suggestions:

• Serve chilled or at room temperature with a dollop of whipped cream
• Dust with cinnamon or powdered sugar for a festive look
• Pair with coffee or spiced tea for a comforting dessert break
• Display on a holiday dessert board or tray for easy sharing

Tips:

• Chill the dough before cutting for easier handling.
• Use foil strips to protect crust edges if they brown too quickly.
• Make them ahead! These mini pies stay fresh in the fridge for 3–4 days.
• Want a shortcut? Use canned sweet potato purée (not pie filling) for convenience.

Prep Time:

20 minutes

Cooking Time:

25 minutes

Total Time:

45 minutes

Nutritional Information (Per Mini Pie, yields ~12):

• Calories: 190
• Protein: 2g
• Sodium: 130mg

FAQs

Q: Can I use canned sweet potatoes?
A: Yes! Just make sure it’s plain canned sweet potatoes or yams, not the pre-sweetened pie filling.

Q: Do these need to be refrigerated?
A: Yes, due to the egg and dairy in the filling, store leftovers in the refrigerator in an airtight container.

Q: Can I freeze mini sweet potato pies?
A: Absolutely. Wrap each in plastic wrap and store in a freezer bag for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Q: What can I use instead of muffin tins?
A: Mini tart pans or silicone molds work great. You can also use a mini pie press or create hand-pie versions with the same filling.

Conclusion

Mini Sweet Potato Pies bring everything we love about classic sweet potato pie into an easy-to-serve, irresistibly cute format. They’re cozy, spiced, and smooth with just the right touch of sweetness. Whether you’re baking for a holiday crowd, gifting homemade treats, or just want a bite of Southern charm with your coffee, these little pies deliver big flavor in small packages. Bake a batch—you’ll be thankful you did!

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