Mini Sweet Potato Pies are little pockets of comfort with a flaky crust and a smooth, sweet filling made from creamy sweet potatoes. These charming pies have just the right touch of cinnamon and nutmeg that makes them feel like a cozy hug in every bite. They’re the perfect size to enjoy as a quick treat or to share around the table during holiday gatherings.
I love how these mini pies feel special without being fussy. Making individual pies means everyone gets their own perfectly baked dessert, and it’s fun to see the golden crusts puff up just right. I usually make a batch and stash some in the freezer so I can grab one anytime I want a little sweet surprise. Plus, they’re a great way to sneak in some extra veggies in a totally delicious way!
My favorite way to serve these pies is with a dollop of whipped cream or a scoop of vanilla ice cream on top. It melts a little into the warm filling and adds the perfect creamy contrast. Whether it’s for a casual snack or part of a festive spread, these mini sweet potato pies always bring smiles and a little extra warmth to the table.
Key Ingredients & Substitutions
Sweet Potatoes: They give the filling its creamy texture and natural sweetness. If fresh isn’t available, canned sweet potato puree also works well. Just make sure it’s plain, without added spices.
Pie Crust: I use refrigerated dough for ease, but homemade crust adds extra flakiness. For gluten-free needs, store-bought gluten-free pie dough or a simple almond flour crust can be great substitutes.
Evaporated Milk: This adds richness and smoothness. You can swap with regular milk or a dairy-free option like coconut milk for a different twist.
Spices – Cinnamon and Nutmeg: These warm spices bring out the sweet potato’s flavor. If nutmeg isn’t your thing, a pinch of allspice or ginger can be a nice change.
Whipped Cream: It adds a soft, creamy topping to contrast the pie’s texture. For a healthier option, you can use coconut whipped cream or a dollop of Greek yogurt.
How Do You Make Sure Mini Pies Have Flaky Crusts and Smooth Filling?
Getting a flaky crust and creamy sweet potato filling is easier than you’d think. Here are some tips:
- Keep Dough Cold: Cold dough handles better and bakes flakier. Roll it out briefly chilled to avoid sticking or tearing.
- Press Dough Gently: When lining your mini muffin tin, press the dough evenly but gently. Avoid stretching it to prevent shrinking during baking.
- Mix Filling Smoothly: Mash sweet potatoes well and mix thoroughly with sugars and spices. Add evaporated milk slowly to avoid lumps.
- Don’t Overfill: Fill each crust about 2/3 to 3/4 full to prevent spilling as the filling rises during baking.
- Watch Baking Time: Bake until the crust edges are golden and the filling is set but still slightly jiggly in the center—that means it will firm up as it cools.
Let the pies cool a bit before removing them from the pan. This helps them keep their shape and makes serving easier. Adding whipped cream just before serving adds a lovely creamy touch without melting too soon.
Equipment You’ll Need
- Mini muffin tin – I like this because it creates small, evenly baked pies that are easy to serve.
- Rolling pin – helps you roll out the pie dough smoothly so it fits the mini muffin cups.
- Cookie cutter or glass – about 3-4 inches in diameter, for cutting out perfect pie crust circles.
- Mixing bowls – for combining the filling ingredients easily.
- Whisk or spoon – makes mixing the filling smooth and lump-free.
- Oven – to bake the mini pies until golden and set.
Flavor Variations & Add-Ins
- Swirl in chopped pecans or walnuts into the filling for some crunch and nutty flavor.
- Mix in a handful of dried cranberries or raisins for a sweet, chewy surprise.
- Replace the vanilla with maple syrup or caramel extract for a richer, sweeter taste.
- Top each mini pie with a sprinkle of crushed graham crackers or streusel before baking for extra crunch.
Mini Sweet Potato Pies
Ingredients You’ll Need:
- 1 cup mashed cooked sweet potatoes (about 1 medium sweet potato)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/2 cup evaporated milk
- 1 package refrigerated pie crusts (or homemade pie dough)
- Whipped cream, for topping
- Ground cinnamon or nutmeg, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 25-30 minutes to bake. Allow 10-15 minutes for the pies to cool before serving. In total, plan for roughly 45 to 60 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare Your Pans:
Start by preheating your oven to 350°F (175°C). Lightly grease a mini muffin tin or mini tart pans to prevent the pies from sticking.
2. Make the Pie Crust Base:
If you’re using refrigerated pie dough, roll it out slightly on a floured surface. Use a cookie cutter or glass about 3 to 4 inches wide to cut out rounds. Press each round gently into the mini muffin cups, making sure to cover the base and sides evenly. Set aside your crust-lined pans.
3. Mix the Sweet Potato Filling:
In a medium bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, cinnamon, nutmeg, salt, and vanilla extract. Stir well until smooth and well mixed. Beat in the large egg, then gradually add the evaporated milk, continuing to mix until the filling is creamy.
4. Fill and Bake:
Spoon the sweet potato filling evenly into the prepared pie crust cups, filling each about two-thirds to three-quarters full. Bake your mini pies in the preheated oven for 25 to 30 minutes. The filling should be set, and the crust lightly golden.
5. Cool and Serve:
Remove the pies from the oven and let them cool in the pan for about 10 to 15 minutes. Then, transfer them to a wire rack to cool completely. Just before serving, add a swirl of whipped cream on top of each pie and sprinkle a little cinnamon or nutmeg if you like. Enjoy warm or at room temperature for the best cozy dessert experience!
Can I Use Frozen Sweet Potatoes Instead of Fresh?
Absolutely! Just make sure to thaw them completely and drain any excess moisture before mashing. This helps keep the filling from becoming too watery.
Can I Make These Mini Pies Ahead of Time?
Yes, you can prepare and bake the pies a day in advance. Store them in an airtight container in the fridge and warm them slightly in the oven before serving for that fresh-baked feel.
How Should I Store Leftover Mini Sweet Potato Pies?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to enjoy them warm again.
What Can I Use If I Don’t Have Evaporated Milk?
You can substitute regular milk or a non-dairy milk like almond or coconut. Just keep in mind these may slightly change the richness and flavor of the filling.