Description
Mini Sweet Potato Pies are bite-sized versions of the classic Southern dessert, featuring a flaky crust and a creamy, spiced sweet potato filling. Perfect for holidays, gatherings, or a sweet treat anytime!
Ingredients
Scale
- 2 medium sweet potatoes (about 2 cups mashed)
- 1 package refrigerated pie crusts (or homemade)
- ½ cup granulated sugar (or brown sugar)
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg
- ½ cup evaporated milk (or heavy cream)
- 2 tablespoons melted butter
Instructions
- Preheat oven to 350°F (175°C).
- Cook the sweet potatoes: Boil, bake, or steam until fork-tender, then mash until smooth.
- Prepare the pie crusts: Roll out dough and cut circles (~3 inches), then press them into a greased muffin tin.
- Make the filling: Mix mashed sweet potatoes, sugar, cinnamon, nutmeg, salt, vanilla, egg, evaporated milk, and melted butter until smooth.
- Fill the crusts: Spoon the mixture into each mini pie shell, filling them about ¾ full.
- Bake for 20–25 minutes, until the filling is set and the crust is golden.
- Cool and serve: Let cool for 10 minutes before transferring to a wire rack.
Notes
- For a crispier crust, blind bake for 5 minutes before adding the filling.
- Topping ideas: Whipped cream, caramel drizzle, or toasted pecans.
- Storage: Refrigerate for up to 4 days or freeze for up to 2 months.
- Reheating: Warm in the oven at 325°F (163°C) for best texture.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern, American
Nutrition
- Calories: 150–180 kcal
- Sugar: 10–12g
- Fat: 6–8g
- Saturated Fat: 3–4g
- Carbohydrates: 22–25g
- Fiber: 1–2g
- Protein: 2–3g