Mini Sweet Potato Pies
These adorable mini sweet potato pies have a buttery, flaky crust filled with creamy, warmly spiced sweet potato filling. They’re perfect for holidays, parties, or individual desserts.
Ingredients
For the Crust
- 1½ cups (190 g) all-purpose flour
- ½ tsp salt
- 1 tbsp granulated sugar
- ½ cup (113 g) cold unsalted butter, cubed
- 4–5 tbsp ice-cold water
Shortcut: You can use 1 package of refrigerated pie crusts instead.
For the Sweet Potato Filling
- 2 medium sweet potatoes, about 1 lb (450 g)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup evaporated milk
- 4 tbsp melted butter
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
Optional Topping
- Whipped cream
- Cinnamon
- Chopped pecans
- Mini marshmallows
👩🍳 Instructions
1. Cook the Sweet Potatoes
Wash the sweet potatoes and pierce them several times with a fork.
Bake at 400°F (200°C) for approximately 45–60 minutes, until completely tender.
Let them cool enough to handle.
Peel away the skins and mash the sweet potato until smooth.
You need approximately 2 cups of mashed sweet potato.
Shortcut: You can boil peeled sweet potatoes until tender, then drain them very well before mashing.
2. Prepare the Pie Crust
In a large bowl, combine the flour, salt, and sugar.
Add the cold butter.
Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Add the ice water 1 tablespoon at a time, mixing gently until the dough comes together.
Don’t overwork the dough.
Shape it into a disk, wrap it, and refrigerate for 30 minutes.
3. Make the Sweet Potato Filling
Place the mashed sweet potatoes in a large bowl.
Add:
- Brown sugar
- Granulated sugar
- Eggs
- Evaporated milk
- Melted butter
- Vanilla
- Cinnamon
- Nutmeg
- Ginger
- Salt
Whisk until the filling is completely smooth and creamy.
For an exceptionally smooth filling, blend everything in a food processor or blender for about 30 seconds.
4. Form the Mini Pie Crusts
Preheat the oven to 375°F (190°C).
Lightly grease a 12-cup muffin tin.
Roll the chilled dough out on a lightly floured surface to about ⅛-inch thickness.
Using a 4-inch round cookie cutter or glass, cut out 12 circles.
Gently press each circle into a muffin cup, forming a small pie shell.
Don’t stretch the dough too much, or it may shrink during baking.
5. Fill the Mini Pies
Pour the sweet potato filling into each crust.
Fill each one about ¾ full, leaving a little room at the top.
6. Bake
Place the muffin tin in the oven.
Bake for 25–30 minutes, or until:
- The crust is golden brown.
- The filling is mostly set.
- The center has just a slight jiggle.
Don’t worry if the filling puffs slightly—it will settle as it cools.
7. Cool
Remove the muffin tin from the oven.
Allow the mini pies to cool in the pan for about 15 minutes.
Then carefully remove them and transfer them to a wire rack.
Allow them to cool completely.
For the best flavor and texture, refrigerate them for at least 1 hour before serving.
🍦 Serving Ideas
Top each mini sweet potato pie with:
- A dollop of whipped cream
- A sprinkle of cinnamon
- Toasted pecans
- Caramel sauce
- Vanilla ice cream
⭐ Tips for Perfect Mini Sweet Potato Pies
- Roast the sweet potatoes rather than boiling them for a deeper, sweeter flavor.
- Make sure the mashed sweet potato is completely smooth.
- Don’t overfill the crusts.
- Don’t overbake—the filling should have a slight jiggle in the center.
- Chill the pies before serving for a firmer, cleaner texture.
Prep time: 30 minutes
Sweet potato cooking: 45–60 minutes
Bake time: 25–30 minutes
Servings: 12 mini pies