mini sweet potato pie recipe

Written ByJenny Smyth Posted on
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The Best mini sweet potato pie recipe

I have been making these mini sweet potato pies for years, and they are always a hit with my family. The best part is that they are bite sized, so you can enjoy a little treat without feeling too guilty. Sweet potatoes are packed with vitamin A and fiber, which makes this dessert a slightly healthier option compared to other pies.

My kids love them because they are fun to eat, and I love that I can whip them up quickly for a weeknight dessert or a holiday gathering. These mini pies have a buttery, flaky crust and a smooth, creamy filling that is naturally sweet from the potatoes and a touch of brown sugar. The flavor is warm and comforting, with hints of cinnamon and nutmeg that remind me of fall.

But honestly, I make these all year round because they are just that good. The texture is soft and velvety, and the crust stays crisp even after a day or two. The key to getting the perfect mini pie is to roast the sweet potatoes instead of boiling them.

Roasting brings out their natural sweetness and gives the filling a richer taste. You just need to pierce the sweet potatoes with a fork, bake them until tender, then scoop out the flesh. Mash it up with some butter, eggs, and warm spices, and you are halfway there.

Using a mini muffin tin makes shaping the pies easy, and the individual portions are perfect for serving. Another tip I always share is to chill the dough before pressing it into the muffin tin. This helps the crust stay flaky and not shrink during baking.

You can use store bought pie crust to save time, but homemade is really worth the effort. I also like to add a dollop of whipped cream on top before serving. These mini sweet potato pies are great for parties, potlucks, or just a cozy night at home.

Mini Sweet Potato Pies

4.9 from 1672 votes

These mini sweet potato pies are bite sized treats with a buttery, flaky crust and a smooth, spiced sweet potato filling. Perfect for holidays, parties, or a simple dessert, they are easy to make and full of comforting flavor.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 12Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Crust

1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup cold butter, cubed
3 to 4 tablespoons ice water

For the Filling

2 medium sweet potatoes (about 1 pound)
1/4 cup packed brown sugar
1/4 cup milk
2 tablespoons melted butter
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

👨‍🍳Directions

1Preheat your oven to 400°F.
2Pierce the sweet potatoes several times with a fork and place them on a baking sheet.
3Roast for 45 to 60 minutes, until they are soft and tender when pierced.
4Let them cool slightly, then scoop out the flesh into a bowl and mash until smooth.
5While the potatoes roast, make the crust.
6In a large bowl, whisk together the flour and salt.
7Add the cold cubed butter and use a pastry blender or your fingers to cut it in until the mixture looks like coarse crumbs with some pea sized butter pieces.
8Drizzle in the ice water, one tablespoon at a time, stirring with a fork until the dough just comes together.
9Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
10On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness.
11Use a 3 inch round cookie cutter or a glass to cut out 12 circles.
12Gently press each circle into the cups of a mini muffin tin, making sure the dough goes up the sides.
13Prick the bottoms of each crust with a fork to prevent bubbling.
14In a medium bowl, combine the mashed sweet potatoes, brown sugar, milk, melted butter, egg, vanilla, cinnamon, nutmeg, and salt.
15Stir until the filling is smooth and well blended.
16Spoon the filling into each crust, filling almost to the top.
17Bake at 375°F for 20 to 25 minutes, until the filling is set and the edges of the crust are golden brown.
18Let the pies cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

🔧Equipment

Mini muffin tin
Mixing bowls
Fork or pastry blender
Rolling pin
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 11g💛Saturated Fat: 7g❤️Cholesterol: 45mg🧂Sodium: 260mg🌾Total Carbs: 28g🥦Dietary Fiber: 2g🍬Sugars: 10g🥩Protein: 3g

📝Notes

For a gluten free version, use a 1 to 1 gluten free flour blend. You can also add a pinch of ginger or cloves for extra spice. Store leftover pies in the fridge for up to 3 days.

Watch Video Of How Mini Sweet Potato Pies Works

These mini sweet potato pies are perfect for any occasion because they are easy to serve and everyone loves them. You can store leftovers in the fridge for up to three days, and they reheat beautifully in the oven at 350°F for about 5 minutes.

I like to serve them with a dollop of whipped cream or a sprinkle of cinnamon on top. For a party, arrange them on a platter and watch them disappear.

They also work great for Thanksgiving or Christmas when you want a variety of desserts. I always make a double batch because they go fast.

Whether you are hosting a gathering or just want a sweet treat for yourself, these mini pies are a wonderful choice that never disappoints.

❓ Frequently Asked Questions About Mini Sweet Potato Pies

1. Can I use canned sweet potatoes instead of fresh?

Yes, you can use canned sweet potatoes, but make sure to drain them well and mash them smooth. The flavor might be slightly less rich than roasted fresh sweet potatoes, but it will still work. Just skip the roasting step and reduce the prep time.

2. How do I keep the crust from getting soggy?

To keep the crust crisp, prick the bottom of each dough round with a fork before adding the filling. You can also pre bake the crusts for 5 minutes at 375°F before adding the filling, but it is not necessary. Let the pies cool completely in the tin to help the crust set.

3. Can I make these mini pies ahead of time?

Absolutely, you can make them a day in advance. Store the baked and cooled pies in an airtight container in the refrigerator. Reheat them in a 350°F oven for 5 to 7 minutes before serving to refresh the crust. They also taste great at room temperature.

4. What can I use instead of a mini muffin tin?

If you do not have a mini muffin tin, you can use a regular muffin tin. The pies will be larger, so adjust the baking time to 25 to 30 minutes. You can also shape the dough into small tart shells on a baking sheet, but the crust may spread more.

5. Can I freeze these mini sweet potato pies?

Yes, these pies freeze well. Place the cooled pies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. They will keep for up to 2 months. To serve, thaw in the refrigerator and reheat in a 350°F oven for 10 minutes.

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