🎉 Introduction
Imagine the creamy sweetness of a traditional sweet potato pie — but in adorable, bite-sized portions that fit perfectly in your hand. These Mini Sweet Potato Pies are the perfect dessert for holidays, potlucks, or any day you crave something warm and cozy. With their buttery crusts, smooth spiced filling, and irresistible aroma, these little pies are comfort food at its finest.
Unlike full-sized pies, these minis bake faster, cool quicker, and are ideal for sharing or portion control. Each bite delivers the perfect balance of velvety sweet potato custard and crisp, golden crust. The filling is infused with warm spices like cinnamon, nutmeg, and vanilla — creating a flavor that feels like a hug from the inside out.
These pies are made with simple pantry ingredients and require no special baking skills. Whether you’re hosting a festive dinner, preparing a fall dessert table, or packing a sweet treat for lunch, these Mini Sweet Potato Pies will always impress.
🧰 Equipment Needed
Before you start baking, make sure you have the following tools ready:
- Mixing bowls (large and medium)
- Potato masher or electric hand mixer
- Whisk
- Rolling pin (if using homemade dough)
- 12-cup muffin tin or mini tart pans
- Pastry cutter or round cookie cutter
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
🛒 Ingredients
These simple, wholesome ingredients make the best Mini Sweet Potato Pies:
For the Pie Crust
(You can use store-bought refrigerated pie dough or make it from scratch.)
- 1 ¼ cups (155g) all-purpose flour
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, cold and cubed
- 3–4 tablespoons ice water
For the Sweet Potato Filling
- 2 medium sweet potatoes (about 1 pound), peeled and cubed
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar
- 2 large eggs, room temperature
- ⅓ cup (80ml) evaporated milk (or whole milk)
- 3 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon salt
Optional Toppings
- Whipped cream or whipped coconut cream
- Ground cinnamon or nutmeg for dusting
- Chopped pecans or crushed graham crackers for garnish
👩🍳 Directions
Follow these easy steps to bake the perfect Mini Sweet Potato Pies:
Step 1: Prepare the Sweet Potatoes
- Peel and chop the sweet potatoes into chunks.
- Place them in a pot of water and bring to a boil.
- Cook for 15–20 minutes or until tender.
- Drain and mash until smooth (you can also use a hand mixer for a creamier texture).
Step 2: Make the Pie Crust
(Skip this step if using pre-made dough.)
- In a large bowl, combine flour and salt.
- Cut in the cold butter using a pastry cutter until the mixture looks like coarse crumbs.
- Add ice water one tablespoon at a time, mixing just until the dough holds together.
- Form the dough into a ball, flatten into a disc, wrap it, and chill for 30 minutes.
Step 3: Preheat the Oven
- Set your oven to 350°F (175°C) and lightly grease your muffin tin.
Step 4: Roll and Cut the Dough
- On a floured surface, roll out your chilled dough to about ⅛-inch thickness.
- Use a round cutter (about 3–4 inches wide) to cut circles.
- Gently press each dough circle into the muffin tin cups, shaping them into mini pie shells.
Step 5: Make the Filling
- In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, melted butter, eggs, vanilla extract, evaporated milk, cinnamon, nutmeg, and salt.
- Whisk until completely smooth and creamy.
Step 6: Fill the Pie Shells
- Spoon the filling evenly into each prepared pie shell, about ¾ full.
Step 7: Bake
- Bake for 22–25 minutes, or until the filling is set and slightly puffed.
Step 8: Cool and Serve
- Allow the pies to cool in the tin for 10 minutes, then carefully remove them and place on a cooling rack.
- Serve warm or at room temperature with a dollop of whipped cream.
🍽️ Servings & Timing
- Servings: 12 mini pies
- Preparation Time: 25 minutes
- Cooking Time: 25 minutes
- Cooling Time: 20 minutes
- Total Time: ~1 hour 10 minutes
Each mini pie is a delightful handheld dessert, perfect for parties or festive spreads.
🧊 Storage & Reheating
To keep your Mini Sweet Potato Pies tasting fresh and creamy:
At Room Temperature
- Store in an airtight container for up to 1 day.
In the Refrigerator
- Store in the fridge for up to 4–5 days.
- Let them sit at room temperature for 10 minutes before serving for the best flavor.
In the Freezer
- Wrap each mini pie individually in plastic wrap, then place in a freezer-safe bag.
- Freeze for up to 2 months.
- Thaw overnight in the refrigerator before reheating.
Reheating Instructions
- Reheat in a preheated oven at 300°F (150°C) for about 8–10 minutes, or microwave for 20 seconds per pie.
🥄 Variations
Want to personalize your Mini Sweet Potato Pies? Try these fun twists:
- Coconut Sweet Potato Pies: Add ¼ cup shredded coconut to the filling and top with whipped coconut cream.
- Maple Sweet Potato Pies: Replace part of the sugar with 2 tablespoons of maple syrup for a richer flavor.
- Nutty Sweet Potato Pies: Sprinkle chopped pecans or almonds on top before baking.
- Ginger-Spiced Version: Add ¼ teaspoon ground ginger and a pinch of allspice for a more aromatic bite.
- Marshmallow Topping: Place mini marshmallows on top during the last 5 minutes of baking for a fun, toasty twist.
- Crust-Free Option: Pour filling directly into greased muffin tins lined with paper cups for a lighter version.
❓ 10 FAQs
1. Can I use canned sweet potatoes?
Yes! Drain and mash them well before mixing to ensure a smooth texture.
2. What’s the best type of sweet potato to use?
Orange-fleshed sweet potatoes (like Beauregard or Jewel) give the best flavor and color.
3. Can I make these ahead of time?
Definitely! You can prepare them a day in advance and store them in the fridge until serving.
4. Can I use a store-bought pie crust?
Yes — it saves time and still tastes great!
5. How do I know when the pies are done?
The filling should be slightly firm and no longer jiggle in the center.
6. Can I make these gluten-free?
Yes — substitute the flour with a 1:1 gluten-free blend or use a gluten-free pre-made crust.
7. What can I use instead of evaporated milk?
You can use whole milk, coconut milk, or oat milk for a dairy-free version.
8. Can I use a mini tart pan instead of a muffin tin?
Absolutely! Just check the baking time — smaller pans may bake faster.
9. Can I double the recipe?
Yes — easily double all ingredients to make 24 mini pies.
10. How can I make the filling creamier?
Mash the sweet potatoes thoroughly and whisk the filling well to eliminate lumps.
🏁 Conclusion
These Mini Sweet Potato Pies are the ultimate comfort dessert — creamy, spiced, and perfectly sweet. They capture the heartwarming flavor of traditional sweet potato pie in a mini, shareable form that’s ideal for holidays, parties, or everyday indulgence.
The buttery crust complements the velvety filling so beautifully that each bite feels like a cozy embrace. Whether topped with whipped cream or enjoyed plain, these little pies are pure Southern-style happiness in a cup.
So, gather your ingredients, preheat your oven, and get ready to fill your kitchen with the irresistible scent of sweet potatoes and cinnamon. These Mini Sweet Potato Pies are guaranteed to steal the show on any dessert table!
Mini Sweet Potato Pies Recipe | The Ultimate Bite-Sized Comfort Dessert
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Method
- Follow these easy steps to bake the perfect Mini Sweet Potato Pies:
- Peel and chop the sweet potatoes into chunks.
- Place them in a pot of water and bring to a boil.
- Cook for 15–20 minutes or until tender.
- Drain and mash until smooth (you can also use a hand mixer for a creamier texture).
- (Skip this step if using pre-made dough.)
- In a large bowl, combine flour and salt.
- Cut in the cold butter using a pastry cutter until the mixture looks like coarse crumbs.
- Add ice water one tablespoon at a time, mixing just until the dough holds together.
- Form the dough into a ball, flatten into a disc, wrap it, and chill for 30 minutes.
- Set your oven to 350°F (175°C) and lightly grease your muffin tin.
- On a floured surface, roll out your chilled dough to about ⅛-inch thickness.
- Use a round cutter (about 3–4 inches wide) to cut circles.
- Gently press each dough circle into the muffin tin cups, shaping them into mini pie shells.
- In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, melted butter, eggs, vanilla extract, evaporated milk, cinnamon, nutmeg, and salt.
- Whisk until completely smooth and creamy.
- Spoon the filling evenly into each prepared pie shell, about ¾ full.
- Bake for 22–25 minutes, or until the filling is set and slightly puffed.
- Allow the pies to cool in the tin for 10 minutes, then carefully remove them and place on a cooling rack.
- Serve warm or at room temperature with a dollop of whipped cream.
Notes
Yes! Drain and mash them well before mixing to ensure a smooth texture. 2. What’s the best type of sweet potato to use?
Orange-fleshed sweet potatoes (like Beauregard or Jewel) give the best flavor and color. 3. Can I make these ahead of time?
Definitely! You can prepare them a day in advance and store them in the fridge until serving. 4. Can I use a store-bought pie crust?
Yes — it saves time and still tastes great! 5. How do I know when the pies are done?
The filling should be slightly firm and no longer jiggle in the center. 6. Can I make these gluten-free?
Yes — substitute the flour with a 1:1 gluten-free blend or use a gluten-free pre-made crust. 7. What can I use instead of evaporated milk?
You can use whole milk, coconut milk, or oat milk for a dairy-free version. 8. Can I use a mini tart pan instead of a muffin tin?
Absolutely! Just check the baking time — smaller pans may bake faster. 9. Can I double the recipe?
Yes — easily double all ingredients to make 24 mini pies. 10. How can I make the filling creamier?
Mash the sweet potatoes thoroughly and whisk the filling well to eliminate lumps. 🏁 Conclusion These Mini Sweet Potato Pies are the ultimate comfort dessert — creamy, spiced, and perfectly sweet. They capture the heartwarming flavor of traditional sweet potato pie in a mini, shareable form that’s ideal for holidays, parties, or everyday indulgence. The buttery crust complements the velvety filling so beautifully that each bite feels like a cozy embrace. Whether topped with whipped cream or enjoyed plain, these little pies are pure Southern-style happiness in a cup. So, gather your ingredients, preheat your oven, and get ready to fill your kitchen with the irresistible scent of sweet potatoes and cinnamon. These Mini Sweet Potato Pies are guaranteed to steal the show on any dessert table!
