Mini Sweet Potato Pies (Print Version)
Flaky mini pies filled with creamy, spiced sweet potato in every bite. A cozy handheld treat.
# Ingredients:
→ Crust
01 -
1 1/4 cups all-purpose flour
02 -
1/2 cup unsalted butter, cold and cubed
03 -
1/2 teaspoon salt
04 -
2 tablespoons granulated sugar
05 -
3 to 4 tablespoons ice water
→ Sweet Potato Filling
06 -
2 medium sweet potatoes, cooked and mashed
07 -
1/2 cup granulated sugar
08 -
1/4 cup light brown sugar
09 -
1/2 cup evaporated milk
10 -
2 tablespoons unsalted butter, melted
11 -
1 large egg
12 -
1 teaspoon vanilla extract
13 -
1 teaspoon ground cinnamon
14 -
1/2 teaspoon ground nutmeg
15 -
1/4 teaspoon salt
# Steps:
01 -
Combine flour, granulated sugar, and salt in a large bowl. Cut in cold, cubed butter with a fork or pastry cutter until the mixture forms coarse crumbs. Add ice water, one tablespoon at a time, mixing just until dough comes together. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
02 -
Remove dough from refrigerator and roll out on a lightly floured surface to approximately 1/8 inch thickness. Cut circles large enough to fit mini muffin tin wells. Gently press each dough circle into the wells, ensuring even coverage.
03 -
In a mixing bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, melted butter, egg, vanilla extract, cinnamon, nutmeg, and salt. Whisk until the mixture is smooth and uniform.
04 -
Preheat oven to 350°F (175°C). Spoon the sweet potato filling into each prepared crust, filling just below the rim. Bake for 20 to 25 minutes, or until crusts are golden and the filling is set. Remove from oven and allow to cool in the tin before serving.
# Notes:
01 -
For best results, ensure butter remains cold when working into the flour for a tender, flaky crust.