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These mini sweet potato pies are the perfect bite-sized treat for any holiday gathering or just when you want a cozy dessert fix. Their flaky homemade crust pairs with a silky smooth sweet potato filling delivering that comforting taste in little handheld portions. They have become my go-to for Thanksgiving potlucks and always disappear in minutes.
I was first inspired to make these during a family fall picnic. Since then it has been a fun baking project I share with my daughter who loves pressing out the little dough circles.
Ingredients
- All-purpose flour: Gives structure and tenderness to the crust. For best results use a fresh good-quality flour
- Unsalted butter: Creates rich flavor and flakiness in the crust. Use cold European-style for even more flavor
- Salt: In both crust and filling sharpens and balances sweetness
- Granulated sugar: Sweetens both crust and filling and helps with browning. Choose fine grain for smooth results
- Brown sugar: In the filling adds depth and warmth. Make sure it is soft and not clumped
- Ice-cold water: Binds the pie dough without melting the butter. Use only what you need to form the dough
- Mashed sweet potatoes: Are the creamy heart of the filling. Roasted or steamed yields the best flavor. Choose smaller orange-fleshed potatoes for sweetness
- Evaporated milk: Brings creaminess and a hint of caramel
- Melted butter: Adds silkiness and helps the filling set
- Large egg: Binds everything so the pies hold their shape
- Vanilla extract: Rounds out the flavor. Use pure vanilla if possible
- Ground cinnamon and nutmeg: Create the classic sweet potato spice profile. Freshly ground spices are ideal
Instructions
- Prepare the Dough:
- Rub flour sugar and salt together with your fingertips then cut in cold cubes of butter. Use a fork or pastry cutter to break butter into pea-sized pieces without over mixing. Drizzle in ice-cold water one tablespoon at a time tossing with your hands until the dough holds together. Form into a flat disk cover and refrigerate for thirty minutes so the butter chills and flavors meld
- Roll and Shape the Crusts:
- Lightly flour your surface and rolling pin. Roll out the cold dough until about one eighth inch thick. Use a round cutter or drinking glass to press out circles. Gently tuck dough circles into a mini muffin tin and press them flat so there are no air pockets. Chill again while you make the filling to help prevent shrinking
- Mix the Filling:
- In a large bowl combine mashed sweet potatoes granulated sugar brown sugar evaporated milk melted butter egg vanilla cinnamon nutmeg and salt. Whisk until smooth with no visible lumps. If the mixture looks thick add a splash more milk
- Fill and Bake:
- Preheat your oven to 350 degrees Fahrenheit. Load each mini pie shell almost to the top with the filling. Bake on the middle rack for about twenty to twenty five minutes until the crust edges are crisp and golden and the filling is puffed and set. Rotate the pan halfway for even baking
- Cool and Enjoy:
- Let the mini pies cool in the tin for a few minutes before carefully removing with a spoon. Transfer to a wire rack to cool completely. The aroma makes it tempting to dive in early but a little cooling ensures the centers set nicely and come out clean
My favorite part is the warm cinnamon and nutmeg aroma that fills the kitchen. Once my nephew declared these better than pumpkin pie and now they are our family’s must-have at every fall gathering.
Storage Tips
Mini sweet potato pies keep well in the fridge for up to four days covered tightly. To preserve their crisp crusts let them cool fully before refrigerating. If freezing layer pies in a zip bag with parchment between each pie. Thaw at room temperature or rewarm gently in a low oven.
Ingredient Substitutions
You can swap in a store-bought pie crust for a time-saving shortcut but homemade will always give the richest flavor. For a dairy-free version use coconut oil in the dough and a non-dairy milk in the filling. If you are out of evaporated milk use half and half or rich oat milk.
Serving Suggestions
Serve these mini pies with a dollop of whipped cream or a dusting of cinnamon. A drizzle of maple syrup makes them extra special for brunch. I love setting them out alongside coffee or spiced cider for a cozy touch.
Cultural and Historical Context
Sweet potato pies have deep roots in Southern and African American food history bringing warmth and community together since the 1700s. Mini versions deliver tradition in an easy two-bite treat. Sharing these at holiday tables keeps that heritage alive for my family year after year.
Seasonal Adaptations
Roast your sweet potatoes in autumn for a more intense caramel note. Add orange zest in winter for a bright twist. In spring try swapping half the sweet potatoes for carrot puree for a lighter spin.
Success Stories
One reader told me they made these for a bake sale and sold out in under an hour. Another friend made them for a new neighbor as a welcome gift and received a handwritten thank you note for the best home baked treat. These pies spread comfort wherever they go.
Freezer Meal Conversion
Bake pies fully then cool and freeze in a single layer. When a craving strikes just reheat from frozen at 300 degrees until warmed through. They taste freshly baked every time and make planning for holidays or busy seasons a breeze.
Once you try these mini sweet potato pies you’ll always want a batch stashed in your freezer. Their cozy flavor and handy size make them a must-bake for the holidays and beyond.
Recipe FAQs
- → Can I use store-bought pie crust?
Yes, ready-made pie crust works to save time, though a homemade crust offers extra flakiness and flavor.
- → How should sweet potatoes be cooked before mashing?
Boil or bake the sweet potatoes until tender, then peel and mash until smooth before mixing with other ingredients.
- → Can these be made ahead of time?
Absolutely. Once baked and cooled, store the pies in an airtight container in the fridge for up to 3 days.
- → What spices enhance the sweet potato filling?
Cinnamon and nutmeg provide warmth and depth, while a touch of vanilla elevates the sweet flavors.
- → How do I know when the pies are done baking?
The mini pies are ready when the crust is golden and the filling is set but still moist in the center.