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Mini Sweet Potato Pies

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Description

These Mini Sweet Potato Pies are the perfect bite-sized treat—featuring a buttery, homemade crust and a smooth, spiced filling that’s rich with fall flavor. Whether you top them with whipped cream or enjoy them straight from the tin, they’re impossible to resist! #minisweetpotatopies #thanksgivingdessert #biteSizedDesserts


Ingredients

Scale

For the crust:

  • 1 ¼ cups all-purpose flour
  • 2 tbsp granulated sugar
  • ½ tsp salt
  • ½ cup unsalted butter, cold and cubed
  • 34 tbsp ice water

For the filling:

  • 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

Prepare the crust:

  1. In a mixing bowl, combine flour, sugar, and salt.
  2. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together.
  4. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.

Preheat and prepare tins:

  1. Preheat oven to 350°F (175°C).
  2. Lightly grease a mini muffin tin.

Form crusts:

  1. Roll out chilled dough on a floured surface.
  2. Cut into circles large enough to line each mini muffin cup.
  3. Press dough into cups, shaping evenly along the bottom and sides.

Make the filling:

  1. 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.

Fill and bake:

  1. Spoon the filling into each crust, filling about ¾ full.
  2. Bake for 20–25 minutes, or until the filling is set and crust is golden.

Cool and serve:

  1. Allow pies to cool in the tin before carefully removing.
  2. Serve plain or topped with whipped cream.

Notes

  • Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • Tip: For ease, use a 2.5-inch round cutter to shape crusts for standard mini muffin tins.