Mini Sweet Potato Pies

Why You’ll Love This Recipe

Miniature versions of classic sweet potato pies, these treats are easy to make and perfect for portion control. The flaky, buttery crust balances beautifully with the creamy, warmly spiced filling. Their size makes them ideal for parties, potlucks, or a festive dessert spread. Plus, the homemade crust and fresh sweet potato filling make this recipe wholesome and satisfying.

Ingredients

For the crust:

1. 1 ¼ cups all-purpose flour
2. 2 tbsp granulated sugar
3. ½ tsp salt
4. ½ cup unsalted butter, cold and cubed
5. 3–4 tbsp ice water

For the filling:

1. 2 medium sweet potatoes, cooked and mashed (about 1 ½ cups)
2. ½ cup granulated sugar
3. ¼ cup brown sugar
4. ½ cup evaporated milk
5. 2 tbsp unsalted butter, melted
6. 1 large egg
7. 1 tsp vanilla extract
8. 1 tsp ground cinnamon
9. ½ tsp ground nutmeg
10. ¼ tsp salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the crust: In a mixing bowl, combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
2. Preheat and prepare tins: Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin.
3. Form crusts: Roll out chilled dough on a floured surface. Cut into circles large enough to line each mini muffin cup. Press dough into cups, shaping evenly along the bottom and sides.
4. Make the filling: In a large bowl, whisk together mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, melted butter, egg, vanilla, cinnamon, nutmeg, and salt until smooth and fully combined.
5. Fill and bake: Spoon the filling into each crust, filling about ¾ full. Bake for 20–25 minutes, or until the filling is set and crust is golden.
6. Cool and serve: Allow pies to cool in the tin before carefully removing. Serve plain or topped with whipped cream.

Servings and timing

• Yield: About 24 mini pies (depending on the size of your muffin tin)
• Prep Time: 40 minutes (including chilling)
• Cook Time: 25 minutes
• Total Time: Approximately 1 hour

Variations

• Add chopped pecans or walnuts to the filling for added crunch.
• Mix in a splash of bourbon or rum to the filling for a boozy twist.
• Substitute maple syrup for some of the sugar to deepen the sweetness.
• Use pre-made pie crust to simplify the process.
• Top with a sprinkle of cinnamon sugar before baking for extra texture.

Storage/reheating

Store mini sweet potato pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave for 10–15 seconds or warm in a low oven (300°F/150°C) for about 5 minutes. Avoid overheating to keep the crust crisp.

FAQs

Can I use canned sweet potatoes instead of fresh?

Yes, canned sweet potatoes can be used as a convenient substitute. Drain and mash well before using.

How do I prevent the crust from becoming soggy?

Make sure to chill the dough before baking and avoid overfilling the pies. You can also blind bake the crusts for 5 minutes before adding filling.

Can I make these pies ahead of time?

Yes, they can be baked a day ahead and stored in the fridge. Bring them to room temperature or reheat gently before serving.

Are these pies gluten-free?

This recipe uses all-purpose flour but can be adapted with a gluten-free flour blend.

Can I freeze the mini pies?

Yes, freeze fully cooled pies in an airtight container for up to 2 months. Thaw overnight in the fridge before serving.

What size cutter should I use for the crust circles?

A 2.5-inch round cutter works well for standard mini muffin tins.

Can I use other spices in the filling?

Yes, try adding ground ginger or cloves for a different spice profile.

Is evaporated milk necessary?

Evaporated milk adds richness, but you can substitute with regular milk or cream, though the texture may vary slightly.

How do I remove the pies from the tin without breaking them?

Let pies cool completely, then gently run a thin knife or offset spatula around the edges before lifting them out.

Can I make these vegan?

To make vegan, substitute butter with a vegan alternative and replace the egg with a flax egg or another binding substitute.

Conclusion

Mini Sweet Potato Pies are a charming and delicious way to enjoy the classic flavors of fall in a bite-sized form. With their flaky crust and warmly spiced filling, these pies are perfect for holiday gatherings or anytime you want a sweet treat. Simple to make and easy to share, they’re sure to become a favorite dessert in your recipe collection.

Mini Sweet Potato Pies

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• Author: Amy
• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour
• Yield: About 24 mini pies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These Mini Sweet Potato Pies are bite-sized treats featuring a buttery homemade crust and a smooth, spiced sweet potato filling rich with warm fall flavors. Perfect for holidays or any indulgence.

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Ingredients

1 ¼ cups all-purpose flour

2 tbsp granulated sugar

½ tsp salt

½ cup unsalted butter, cold and cubed

3–4 tbsp ice water

2 medium sweet potatoes, cooked and mashed (about 1 ½ cups)

½ cup granulated sugar

¼ cup brown sugar

½ cup evaporated milk

2 tbsp unsalted butter, melted

1 large egg

1 tsp vanilla extract

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp salt

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Instructions

1. In a mixing bowl, combine flour, sugar, and salt. Cut in the cold butter until mixture resembles coarse crumbs. Gradually add ice water, 1 tbsp at a time, mixing just until dough comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
2. Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin.
3. Roll out chilled dough on a floured surface. Cut into circles large enough to line each mini muffin cup. Press dough into cups, shaping evenly along bottom and sides.
4. In a large bowl, whisk mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, melted butter, egg, vanilla, cinnamon, nutmeg, and salt until smooth and fully combined.
5. Spoon filling into each crust, filling about ¾ full. Bake for 20–25 minutes or until filling is set and crust is golden.
6. Allow pies to cool in the tin before carefully removing. Serve plain or topped with whipped cream.

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Notes

Chill dough before baking to prevent soggy crust.

Coat crusts can be blind baked for 5 minutes to further prevent sogginess.

Store pies in airtight container at room temperature for 2 days or refrigerate up to 5 days.

Freeze cooled pies up to 2 months; thaw overnight before serving.

Use a 2.5-inch cutter for crust circles to fit mini muffin tins.

Substitute canned sweet potatoes if needed, drain and mash well.

Try adding chopped nuts or a splash of bourbon for variations.

For vegan option, replace butter and egg with vegan alternatives.

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Nutrition

• Serving Size: 1 mini pie
• Calories: 150
• Sugar: 12g
• Sodium: 120mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 30mg