Mini Sweet Potato Pies

Mini Sweet Potato Pies (Extra Long, Detailed Version)

 

These Mini Sweet Potato Pies are rich, creamy, perfectly spiced, and baked in a buttery homemade crust. They’re ideal for holidays, family gatherings, or even as a make-ahead dessert for the week. Their small size makes them irresistible—and honestly, one is never enough.

 Why You’ll Love This Recipe

• Perfect individual portions
• Smooth, creamy filling with deep sweet potato flavor
• Homemade flaky crust (no soggy bottoms)
• Easy to freeze and reheat
• Crowd-pleaser for Thanksgiving, Christmas, or anytime

 Ingredients (Makes about 6 mini pies)

 For the Crust

• 1 ¼ cups all-purpose flour
• ½ cup unsalted butter, very cold & cubed
• ½ tsp salt
• 2–4 tbsp ice-cold water

 For the Sweet Potato Filling

• 1 cup mashed sweet potato
  (about 1 large sweet potato, baked or boiled)
• ½ cup brown sugar (packed)
• ¼ cup granulated sugar
• ¼ cup evaporated milk or heavy cream
• 2 tbsp unsalted butter, melted
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp nutmeg
• ¼ tsp ground ginger (optional but recommended)
• ¼ tsp salt

 Step-by-Step Instructions

 Step 1: Prepare the Sweet Potatoes

1. Wash and pierce the sweet potato with a fork.
2. Bake at 200°C (400°F) for 45–60 minutes OR boil until fork-tender.
3. Peel and mash until completely smooth.
4. Let cool before using.
6. Tip: For the smoothest filling, mash while warm, then cool.

 Step 2: Make the Crust

1. In a large bowl, mix flour and salt.
2. Add cold butter cubes.
3. Cut butter into flour using fingers or a pastry cutter until it looks like coarse crumbs.
4. Add ice water 1 tablespoon at a time, mixing gently.
5. Stop once dough comes together (don’t overmix).
6. Form into a disk, wrap in plastic, and refrigerate 30 minutes.

 Step 3: Shape the Mini Pie Crusts

1. Roll chilled dough on a floured surface (about 3 mm thick).
2. Cut circles slightly larger than muffin cups.
3. Press dough gently into a greased muffin tin.
4. Chill again for 10 minutes (important for flaky crust).

 Step 4: Prepare the Filling

1. In a bowl, whisk mashed sweet potatoes until smooth.
2. Add brown sugar and white sugar. Mix well.
3. Add melted butter, egg, milk, and vanilla.
4. Sprinkle in cinnamon, nutmeg, ginger, and salt.
5. Whisk until creamy and lump-free.

 Step 5: Assemble & Bake

1. Preheat oven to 180°C (350°F).
2. Spoon filling into each crust (¾ full).
3. Gently tap pan to remove air bubbles.
4. Bake 25–30 minutes, until centers are just set.
5. Cool completely before removing from pan.

 Serving Ideas

• Top with whipped cream
• Sprinkle with cinnamon sugar
• Add toasted pecans or walnuts
• Drizzle caramel sauce for extra indulgence

 Storage & Make-Ahead Tips

• Refrigerator: Up to 4 days
• Freezer: Up to 2 months (wrap well)
• Reheat: 160°C (325°F) for 10 minutes

 Variations

• Dairy-free: Use coconut milk + vegan butter
• Extra spice: Add cloves or allspice
• Crust shortcut: Use store-bought pie dough
• Mini cheesecake style: Add 2 tbsp cream cheese to filling