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
Scale
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
