Mini Sweet Potato Pies

Mini Sweet Potato Pies Recipe

Introduction

Mini sweet potato pies are a delightful twist on the classic holiday dessert. These individual-sized treats pack all the creamy, spiced sweetness of traditional sweet potato pie into perfectly portioned servings. Ideal for Thanksgiving, Christmas, or any gathering, these pies are simple to make, easy to serve, and absolutely irresistible.

Ingredients

For the Pie Filling:

• 2 medium sweet potatoes (about 1 lb), cooked and mashed
• 1/3 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1/2 cup evaporated milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

For the Crust:

• 1 package of refrigerated pie crusts (or homemade crust, rolled out thin)
• Non-stick cooking spray (for the muffin tin)

Optional Toppings:

• Whipped cream
• Marshmallows
• Chopped pecans

Preparation

Step 1: Prepare the Sweet Potatoes

1. Wash and peel the sweet potatoes. Boil or bake them until soft (about 30–40 minutes).
2. Mash the sweet potatoes until smooth, ensuring no lumps remain.

Step 2: Make the Pie Filling

1. In a mixing bowl, combine the mashed sweet potatoes, softened butter, granulated sugar, and brown sugar. Mix well.
2. Add eggs, one at a time, and beat until fully incorporated.
3. Stir in evaporated milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth and creamy.

Step 3: Prepare the Crusts

1. Roll out the pie crusts on a lightly floured surface.
2. Use a round cookie cutter (or a glass) to cut circles slightly larger than the muffin tin cups.
3. Grease the muffin tin with non-stick spray and gently press the crust circles into each cup, forming small pie shells.

Step 4: Fill the Mini Pies

1. Spoon the sweet potato filling into each crust, filling them about 3/4 full.
2. Smooth the tops with the back of a spoon.

Step 5: Bake the Pies

1. Preheat the oven to 350°F (175°C).
2. Bake the pies for 20–25 minutes, or until the filling is set and the crusts are golden brown.
3. Remove from the oven and let cool in the tin for 10 minutes before transferring to a wire rack.

Variations

• Marshmallow Topping: Add mini marshmallows on top during the last 5 minutes of baking and broil for a golden finish.
• Pecan Crunch: Sprinkle chopped pecans mixed with brown sugar over the filling before baking.
• Coconut Flavor: Stir shredded coconut into the filling for a tropical twist.

Cooking Notes

• Ensure the sweet potatoes are fully mashed for a smooth filling. A food processor can help.
• Use store-bought crust for convenience or make your own for a homemade touch.
• Check for doneness by inserting a toothpick into the center of the filling—it should come out clean.

Serving Suggestions

• Serve warm with a dollop of whipped cream or a drizzle of caramel sauce.
• Pair with a scoop of vanilla ice cream for an indulgent treat.
• Arrange on a platter with decorative garnishes like cinnamon sticks or star anise for a festive look.

Tips

• Use silicone muffin tins for easy pie removal.
• Freeze the mini pies after baking for up to 3 months. Thaw and warm before serving.
• For a lighter option, substitute half the sugar with a natural sweetener like honey or maple syrup.

Prep Time: 20 minutes

Cooking Time: 25 minutes

Total Time: 45 minutes

Nutritional Information (Per Mini Pie)

• Calories: 180
• Protein: 3g
• Sodium: 120mg

FAQs

1. Can I make these mini sweet potato pies ahead of time?
Yes! You can bake them up to 2 days in advance. Store in an airtight container in the refrigerator and reheat before serving.

2. What’s the best way to cook the sweet potatoes?
You can boil, steam, or bake them. Baking enhances their natural sweetness, while boiling is quicker.

3. Can I use canned sweet potatoes?
Yes, canned sweet potatoes or yams can be used. Drain and mash them before using.

4. What if I don’t have a muffin tin?
You can use ramekins or mini tart pans as an alternative.

Conclusion

Mini sweet potato pies are a crowd-pleasing dessert perfect for any occasion. Their portability and rich flavor make them a favorite at holiday gatherings and potlucks. With easy-to-follow steps and endless topping options, these bite-sized delights are bound to become a staple in your recipe collection. Enjoy the warm, spiced goodness of sweet potato pie in every mini bite!

Mini Sweet Potato Pies Recipe

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• Author: Diana Carrozza
• Total Time: 45 minutes

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Ingredients

Scale 1x2x3x

For the Pie Filling:

• 2 medium sweet potatoes (about 1 lb), cooked and mashed
• 1/3 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1/2 cup evaporated milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

For the Crust:

• 1 package of refrigerated pie crusts (or homemade crust, rolled out thin)
• Non-stick cooking spray (for the muffin tin)

Optional Toppings:

• Whipped cream
• Marshmallows
• Chopped pecans

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Instructions

Step 1: Prepare the Sweet Potatoes

1. Wash and peel the sweet potatoes. Boil or bake them until soft (about 30–40 minutes).
2. Mash the sweet potatoes until smooth, ensuring no lumps remain.

Step 2: Make the Pie Filling

1. In a mixing bowl, combine the mashed sweet potatoes, softened butter, granulated sugar, and brown sugar. Mix well.
2. Add eggs, one at a time, and beat until fully incorporated.
3. Stir in evaporated milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth and creamy.

Step 3: Prepare the Crusts

1. Roll out the pie crusts on a lightly floured surface.
2. Use a round cookie cutter (or a glass) to cut circles slightly larger than the muffin tin cups.
3. Grease the muffin tin with non-stick spray and gently press the crust circles into each cup, forming small pie shells.

Step 4: Fill the Mini Pies

1. Spoon the sweet potato filling into each crust, filling them about 3/4 full.
2. Smooth the tops with the back of a spoon.

Step 5: Bake the Pies

1. Preheat the oven to 350°F (175°C).
2. Bake the pies for 20–25 minutes, or until the filling is set and the crusts are golden brown.
3. Remove from the oven and let cool in the tin for 10 minutes before transferring to a wire rack.

Notes

• Ensure the sweet potatoes are fully mashed for a smooth filling. A food processor can help.
• Use store-bought crust for convenience or make your own for a homemade touch.
• Check for doneness by inserting a toothpick into the center of the filling—it should come out clean.

• Prep Time: 20 minutes
• Cook Time: 25 minutes