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.
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
Instructions
- 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.
- Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin.
- 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.
- 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.
- Spoon filling into each crust, filling about ¾ full. Bake for 20–25 minutes or until filling is set and crust is golden.
- Allow pies to cool in the tin before carefully removing. Serve plain or topped with whipped cream.
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.
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
