Get ready to fall in love with the most charming dessert of the season! These Mini Sweet Potato Pies pack all the soulful, spiced flavor of the classic holiday pie into perfect, single-serving treats. Each pie features a velvety, smooth sweet potato filling, kissed with warm spices, and nestled in a crisp, buttery crust. They’re not just delicious; they’re incredibly convenient for serving at gatherings, making them a guaranteed hit for Thanksgiving, Christmas, or any fall celebration.
Whether you’re a seasoned baker or new to the world of pie-making, this recipe is designed to be straightforward and deliver flawless results every time. Forget the stress of slicing and serving a large pie; these individual desserts are ready to impress.
Why This Mini Sweet Potato Pies Recipe Works
This isn’t just another dessert recipe; it’s your new go-to for holiday baking. The beauty of these mini sweet potato pies lies in their simplicity and elegance. Perfect portion control means everyone gets their own personal pie, making serving a breeze—no cutting required!
We’ve perfected the balance of spices and sweetness in the filling to create a rich, authentic flavor that feels both nostalgic and refined. Plus, the quick baking time ensures a perfectly cooked crust and a silky, non-cracked center. They are as beautiful as they are delicious.
The Key Ingredients for Perfect Pies
The magic of these pies comes from a short list of simple, high-quality ingredients. Here’s what you’ll need:
- Sweet Potato Puree: The star of the show! Use 100% pure canned sweet potato puree for convenience, not sweet potato pie filling. If you prefer, you can use freshly roasted and mashed sweet potatoes.
- Pie Crusts: You have options! A refrigerated pie crust is a fantastic time-saver, but a homemade buttery crust takes these pies to the next level.
- Evaporated Milk: This is our secret weapon for an ultra-creamy, rich filling that sets up perfectly.
- Light Brown Sugar: Adds a gentle, molasses-tinged sweetness that complements the sweet potato.
- Eggs: They act as the binder, giving the filling its structure and custardy texture.
- Unsalted Butter: Melted butter adds richness and depth of flavor.
- Warm Spices: A classic combination of ground cinnamon, nutmeg, and ginger provides that signature holiday aroma and taste.
- Vanilla Extract & Salt: These are essential for balancing and enhancing all the other flavors.
Choosing Your Crust: Homemade vs. Store-Bought
The foundation of any great pie is its crust. The best choice for you simply depends on how much time you have.
For a Buttery, Flaky Homemade Crust
If you have a little extra time, a homemade crust is incredibly rewarding. A simple all-butter pie dough provides a rich flavor and an unbeatable flaky texture that perfectly complements the creamy filling. You can make the dough a day or two in advance and keep it chilled.
Quick & Easy Store-Bought Options
Don’t have time to make your own? No problem! A high-quality refrigerated pie crust works wonderfully here. It’s a fantastic shortcut that delivers consistent results and saves you precious time during busy holiday preparations. Just unroll, cut, and press into your muffin tin.
How to Make Mini Sweet Potato Pies (Step-by-Step)
Follow these simple steps to create your delicious bite-sized pies.
- Prepare the Crusts: Preheat your oven to 350°F (175°C) and lightly grease a 12-cup standard muffin tin. If using refrigerated pie dough, unroll it onto a lightly floured surface. Use a 4-inch round cookie cutter to cut out 12 circles. Gently press each circle into the muffin cups, making sure it’s snug against the bottom and sides.
- Make the Sweet Potato Filling: In a large bowl, combine the sweet potato puree, evaporated milk, and melted butter. Whisk until smooth. Add the light brown sugar, eggs, cinnamon, nutmeg, ginger, vanilla extract, and salt. Whisk everything together until it’s just combined. Be careful not to overmix, as this can cause the filling to crack during baking.
- Fill and Bake: Carefully pour the sweet potato filling evenly into the 12 unbaked pie crusts. The filling should come up to about ¼ inch from the top. Bake for 22-26 minutes, or until the edges of the filling are set and the center has a slight jiggle.
- Cool and Garnish: Let the mini pies cool in the muffin tin for about 30 minutes before carefully removing them to a wire rack to cool completely. This step is crucial for allowing the filling to set fully. Once cooled, garnish with a dollop of whipped cream and a sprinkle of cinnamon before serving.
Pro Tips for a Flawless Filling
Achieving that perfect, silky smooth pie filling is easy with a couple of key tips.
- Don’t Overmix the Filling: When you combine the wet and dry ingredients for the filling, mix only until everything is incorporated. Overmixing introduces excess air, which can expand and collapse during baking, leading to cracks.
- Bake Just Until Set: The visual cue for a perfectly baked pie is a center that still has a very slight wobble. The residual heat will finish cooking the center as the pies cool, resulting in a creamy, luscious texture.
- Cool Gradually: Allowing the pies to cool slowly—first in the pan, then on a wire rack—helps prevent cracks from forming due to drastic temperature changes.
Fun Variations & Topping Ideas
While these mini sweet potato pies are divine on their own, they’re also a wonderful canvas for creative toppings.
- Pecan Streusel Topping: Before baking, sprinkle the tops with a mixture of chopped pecans, brown sugar, flour, and melted butter for a crunchy, sweet layer reminiscent of delicious Pecan Pie Bars (coming soon).
- Toasted Marshmallow: For a classic twist, top the baked and cooled pies with mini marshmallows and toast them lightly with a kitchen torch or under the broiler for a few seconds.
- Spiced Whipped Cream: Elevate simple whipped cream by adding a pinch of cinnamon and nutmeg. It’s a simple touch that adds a layer of flavor.
Make-Ahead and Storage Instructions
These pies are perfect for making ahead, which is a lifesaver during the holidays.
- To Store: Once completely cooled, store the mini pies in an airtight container in the refrigerator for up to 4 days.
- To Freeze: These pies freeze exceptionally well! Let them cool completely, then place them on a baking sheet to flash-freeze for an hour. Once firm, wrap each pie individually in plastic wrap and store them in a freezer-safe bag for up to 3 months. To serve, thaw them overnight in the refrigerator.
Planning your holiday baking? You might also love our festive Pumpkin Cheesecake Muffins or the crowd-pleasing classic Sweet Potato Casserole.
Frequently Asked Questions about Mini Sweet Potato Pies
Absolutely! Canned sweet potato puree is a great time-saver. Just be sure to use 100% pure sweet potato puree, not sweet potato pie filling, which already contains sugar and spices.
Yes, these pies freeze beautifully! Let them cool completely, then wrap them individually and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw in the refrigerator before serving.
The pies are done when the edges of the filling are set and the center is just slightly jiggly. A knife inserted near the center should come out clean. Be careful not to overbake, as this can cause the filling to crack.
You can store leftover pies in an airtight container in the refrigerator for up to 4 days.
For this recipe, pre-baking (or blind baking) the crusts is not necessary. The short baking time is enough to cook the crust through without it becoming soggy.
The Perfect Mini Sweet Potato Pies Await
This recipe for Mini Sweet Potato Pies is more than just a dessert; it’s a way to create sweet memories with family and friends. Simple, elegant, and bursting with flavor, they are destined to become a new holiday tradition. Give them a try, and don’t forget to share your beautiful creations on Pinterest!
Mini Sweet Potato Pies Recipe
Mini Sweet Potato Pies: The Perfect Bite-Sized Holiday Treat
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin.
- On a lightly floured surface, unroll the pie crusts. Use a 4-inch round cutter to cut 12 circles from the dough.
- Gently press each dough circle into the bottom and up the sides of the muffin cups.
- In a large bowl, whisk together the sweet potato puree, evaporated milk, and melted butter until smooth.
- Add the light brown sugar, eggs, cinnamon, nutmeg, ginger, vanilla, and salt. Whisk until just combined. Do not overmix.
- Pour the sweet potato mixture evenly into the prepared pie crusts.
- Bake for 22-26 minutes, or until the edges of the filling are set and the center has a slight jiggle.
- Let the pies cool in the muffin tin for 30 minutes before carefully transferring them to a wire rack to cool completely.
- Serve with a dollop of whipped cream, if desired.
Notes
Tip 2: Let the pies cool completely before serving. This allows the filling to fully set, giving it the perfect creamy, custardy texture.
Tip 3: These pies can be made up to 2 days in advance. Store them covered in the refrigerator.
