Name: Mini Sweet Potato Pies
Ingredients: 1 package (14 oz) refrigerated pie crusts (2 rounds), or use homemade; All-purpose flour, for rolling (optional); 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; Whipped cream; Toasted pecans; Mini marshmallows (lightly toasted)

Ingredients

Scale

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)

Instructions

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.

Notes

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.