Here’s a classic Mini Sweet Potato Pies recipe—smooth, warmly spiced, and perfectly portioned 🥧
I’ll include clear, detailed directions so they turn out great every time.
🥧 Mini Sweet Potato Pies
⏱ Time
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Prep: 25 minutes
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Bake: 30–35 minutes
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Total: ~1 hour
🍽 Yield
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10–12 mini pies (muffin-size)
🧾 Ingredients
Sweet Potato Filling
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2 cups mashed sweet potatoes
(about 2 medium sweet potatoes, cooked and peeled) -
¾ cup granulated sugar
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½ cup evaporated milk (or whole milk)
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2 tbsp unsalted butter, melted
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2 large eggs
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1 tsp vanilla extract
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1 tsp ground cinnamon
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½ tsp nutmeg
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¼ tsp ground ginger
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¼ tsp salt
Crust
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1 box refrigerated pie crusts (2 crusts)
OR -
Homemade pie dough (enough for 2 crusts)
Optional Toppings
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Whipped cream
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Powdered sugar
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Cinnamon sprinkle
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Mini marshmallows (broiled briefly)
👩🍳 Directions
1. Cook the Sweet Potatoes
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Peel and cut sweet potatoes into chunks.
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Boil in salted water for 15–20 minutes until fork-tender.
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Drain well and mash until smooth.
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Measure 2 cups mashed and let cool slightly.
👉 Tip: For extra smooth filling, blend or whip the potatoes.
2. Prepare the Filling
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In a large bowl, combine mashed sweet potatoes and sugar.
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Add melted butter and mix well.
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Beat in eggs, one at a time.
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Stir in evaporated milk, vanilla, cinnamon, nutmeg, ginger, and salt.
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Mix until smooth and creamy.
3. Prepare the Crusts
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Preheat oven to 350°F (175°C).
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Lightly grease a muffin pan.
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Roll out pie crusts on a floured surface.
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Cut out 4-inch circles using a cutter or bowl.
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Press each circle gently into the muffin cups, forming mini shells.
4. Fill the Pies
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Spoon filling into each crust, filling about ¾ full.
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Smooth the tops gently.
5. Bake
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Place muffin pan on the middle rack.
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Bake for 30–35 minutes, until centers are set and slightly puffed.
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A toothpick inserted should come out mostly clean.
6. Cool & Serve
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Let pies cool in the pan for 10–15 minutes.
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Carefully remove and cool completely.
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Top as desired before serving.
⭐ Tips for the Best Mini Pies
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Don’t overbake—centers should jiggle slightly.
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Use evaporated milk for richer flavor.
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These taste even better the next day!
🔁 Variations
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Southern Style: Add 1 tbsp molasses.
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Extra Creamy: Replace milk with heavy cream.
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Spiced: Add a pinch of cloves or allspice.
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Crustless: Pour filling directly into greased muffin cups.
❄️ Storage
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Refrigerate up to 4 days
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Freeze up to 2 months (wrap tightly)