If you love comforting desserts with a touch of nostalgia, this Mini Sweet Potato Pies Recipe will quickly become one of your favorites. Imagine creamy, spiced sweet potato filling nestled within a flaky golden crust, all baked into perfectly bite-sized treats that are as charming as they are delicious. These mini pies bring together the warm flavors of cinnamon, nutmeg, and ginger with the natural sweetness of sweet potatoes, offering a delightful twist on a classic Southern favorite. Whether you’re serving them at a cozy holiday gathering or simply craving a cozy dessert, these little pies are guaranteed to steal the show.
Ingredients You’ll Need
This recipe shines because of its straightforward, wholesome ingredients that each add a vital element to the final dish. From the creamy texture of mashed sweet potatoes to the fragrant spices and the buttery crust, every component blends seamlessly for a pie that’s bursting with flavor and comfort.
- 1 1/2 cups mashed cooked sweet potatoes: The star of the dish, providing natural sweetness and smooth, creamy texture.
- 1/2 cup brown sugar: Adds a rich, caramel-like depth that complements the sweet potatoes perfectly.
- 1/4 cup granulated sugar: Balances the sweetness and helps set the pie filling.
- 1/2 teaspoon ground cinnamon: Offers warmth and a classic fall spice note.
- 1/4 teaspoon ground nutmeg: Adds a subtle, nutty undertone that enhances the filling’s complexity.
- 1/4 teaspoon ground ginger: Brings a subtle zing that livens up the sweetness.
- 1/4 teaspoon salt: Perfectly balances the flavors and rounds out the sweetness.
- 2 large eggs: Bind the filling together and create that luscious custard-like texture.
- 1/3 cup evaporated milk: Adds creaminess and richness without being too heavy.
- 1 teaspoon vanilla extract: A splash of vanilla elevates the flavors with its sweet aroma.
- 1 package (14 oz) refrigerated pie crusts: Convenience meets deliciousness with these flaky crusts, but homemade crust works beautifully too.
- Whipped cream for topping (optional): Adds an airy, sweet finish that complements the spice and texture perfectly.
How to Make Mini Sweet Potato Pies Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by heating your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin to ensure the pies come out easily after baking. This simple prep step makes a big difference in how your mini pies release from the pan, giving you those perfect, intact little tarts you want to show off.
Step 2: Cut and Press the Pie Crust
Unroll your pie crust and use a round cutter sized between 3.5 to 4 inches to cut circles. Press each circle gently into the muffin cups, molding the dough to create little crust bases and edges for your filling. These mini pie shells form the delicious, flaky casing for your sweet potato filling and are key to the recipe’s irresistible texture.
Step 3: Make the Sweet Potato Filling
In a large bowl, combine your mashed sweet potatoes, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and salt. Whisk in the eggs, evaporated milk, and vanilla extract until the mixture is smooth and glossy. This filling should be velvety and spiced just right – the heart of every Mini Sweet Potato Pies Recipe.
Step 4: Fill and Bake the Mini Pies
Spoon the filling into each prepared crust cup, filling about three-quarters full so there’s room for the filling to settle and set properly during baking. Slide your muffin tin into the oven and bake for 20 to 25 minutes or until the centers appear firm and the crusts have a beautiful golden hue. The warm spices and sweet aroma filling your kitchen at this point are just irresistible.
Step 5: Cool and Remove
Once baked, allow the mini pies to cool in the tin for about 10 minutes – this makes them easier to handle and helps the filling set fully. Carefully transfer each pie to a wire rack to cool completely. Whether you enjoy them warm or at room temperature, these mini pies promise a truly comforting bite every time.
How to Serve Mini Sweet Potato Pies Recipe
Garnishes
A generous dollop of fresh whipped cream transforms these mini pies into an elegant treat, adding a fluffy, sweet contrast to the creamy spice filling. For a little extra flair, sprinkle a pinch of cinnamon or a few toasted pecans on top – the texture and flavor upgrade are simply delightful.
Side Dishes
These mini pies are perfect on their own, but they also shine alongside a scoop of vanilla ice cream or a drizzle of warm caramel sauce to create a dessert that’s truly decadent. Pairing them with light, fresh sides like a citrus salad can balance the richness and brighten the whole dessert experience.
Creative Ways to Present
For parties or holiday gatherings, arrange your Mini Sweet Potato Pies Recipe creations on a rustic wooden board or a vintage cake stand to highlight their charm. You can even top each pie with a small festive decoration like a cinnamon stick or a cranberry for that extra seasonal touch that guests will love.
Make Ahead and Storage
Storing Leftovers
Any leftover mini sweet potato pies keep beautifully in an airtight container in the refrigerator for up to two days. This makes it easy to prepare them ahead of time and enjoy the same fresh flavors without a hitch.
Freezing
If you want to make these ahead for a big event or holiday, freeze the unbaked pies after assembling them in the muffin tins. Wrap tightly and freeze for up to a month; when ready, bake from frozen, adding a few extra minutes to the baking time for warm-from-the-oven mini pie goodness at a moment’s notice.
Reheating
Reheat leftovers gently in a low oven set to 300°F (150°C) for about 10 minutes to revive that flaky crust and warm the filling. Avoid the microwave if you want to keep the crust crisp and the flavors fresh, making every bite as memorable as when first baked.
FAQs
Can I use canned sweet potatoes instead of fresh?
Yes, canned sweet potatoes can be used in a pinch. Just make sure to drain them well and mash them thoroughly to get that smooth texture essential for the filling.
What if I don’t have evaporated milk?
You can substitute regular milk or cream, but evaporated milk provides a richer consistency and slightly caramelized flavor that’s hard to replicate. If using regular milk, consider reducing the quantity slightly for best results.
Can I make these pies gluten-free?
Absolutely! Use a gluten-free pie crust to keep these mini pies safe for those avoiding gluten. The filling is naturally gluten-free, so this swap is a great option without compromising flavor.
How long do mini sweet potato pies last after baking?
They stay fresh in the refrigerator for up to two days. To keep their best texture, store them in a sealed container and enjoy within that timeframe.
Can I double the recipe for a larger batch?
Yes, doubling it is easy and perfect for larger gatherings. Just remember to bake in batches unless you have multiple muffin tins or the oven space to accommodate more at once.
Final Thoughts
There’s something truly special about sharing these Mini Sweet Potato Pies Recipe with friends and family. Every bite offers a comforting embrace of Southern flavors wrapped in a delicate crust. Whether you’re new to cooking sweet potato pies or a longtime fan, these mini versions are a fun, festive way to enjoy a classic dessert. So grab your pie crust, roll up your sleeves, and get ready to wow your loved ones with these charming little bites of heaven.
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Mini Sweet Potato Pies Recipe
- Total Time: 45 minutes
- Yield: 12 mini pies 1x
- Diet: Vegetarian
Description
These Mini Sweet Potato Pies are delightful bite-sized treats perfect for holiday gatherings and parties. Made with a creamy sweet potato filling infused with warm spices and nestled in flaky pie crusts, these individual desserts are easy to make and sure to impress your guests. Serve them plain or topped with whipped cream for an extra special touch.
Ingredients
Filling
- 1 1/2 cups mashed cooked sweet potatoes (about 2 medium)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 large eggs
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
Crust
- 1 package (14 oz) refrigerated pie crusts (or homemade)
Topping (optional)
- Whipped cream
Instructions
- Prepare the oven and muffin tin: Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin to prevent sticking.
- Shape the pie crusts: Roll out the refrigerated pie crusts on a clean surface. Using a 3.5–4 inch round cutter, cut out circles. Gently press each dough circle into the muffin cups, molding them to form mini pie crust shells.
- Make the filling: In a large mixing bowl, combine the mashed sweet potatoes, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and salt. Add in the eggs, evaporated milk, and vanilla extract. Whisk everything together until the mixture is smooth and evenly blended.
- Fill the crusts: Spoon the sweet potato filling evenly into the prepared pie crust cups, filling each about three-quarters full to allow room for slight expansion during baking.
- Bake the pies: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. Bake until the filling is set in the center and the crusts turn lightly golden.
- Cool and serve: Remove the pies from the oven and let them cool in the pan for 10 minutes. Carefully take each mini pie out and transfer to a wire rack to cool completely. These can be served as is or topped with a dollop of whipped cream for added indulgence.
Notes
- These mini pies are perfect for parties, potlucks, or holiday dessert tables.
- They can be made 1–2 days in advance and stored in the refrigerator.
- Use a refrigerated pie crust for convenience, or substitute with your favorite homemade pie crust.
- Allow the pies to cool completely before storing to maintain texture and flavor.
- Top with whipped cream just before serving for the best presentation and taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
