Here’s a recipe for Mini Sweet Potato Pies—perfect for single-serving desserts or party treats:
Ingredients (makes 8 mini pies)
For the crust:
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 3–4 tbsp ice water
For the filling:
- 1 cup mashed cooked sweet potatoes (about 1 medium sweet potato)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/4 cup milk or heavy cream
- 1 large egg
Optional topping:
- Whipped cream or a sprinkle of cinnamon sugar
Instructions
1. Make the crust
- In a bowl, combine flour and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Add ice water 1 tbsp at a time until dough comes together.
- Form into a disk, wrap in plastic, and chill 30 minutes.
2. Preheat oven
- Preheat oven to 350°F (175°C).
3. Roll and shape crusts
- Roll out chilled dough and cut into circles slightly larger than your mini pie tins or muffin pan cavities.
- Press dough into tins and trim excess.
4. Make the filling
- In a bowl, combine mashed sweet potato, brown and granulated sugar, cinnamon, nutmeg, salt, vanilla, milk, and egg.
- Mix until smooth and creamy.
5. Fill the mini pies
- Spoon filling into prepared crusts, filling about 3/4 full.
6. Bake
- Bake 25–30 minutes, or until filling is set and crust is golden.
- Cool slightly before removing from tins.
7. Serve
- Optional: top with whipped cream or a sprinkle of cinnamon sugar.
Tips
- Cook sweet potatoes: Roast, boil, or microwave until tender.
- Make ahead: Bake pies and store in the fridge for up to 3 days.
- Flavor twist: Add a tablespoon of bourbon, maple syrup, or ginger to the filling for extra depth.
I can also give a no-bake mini sweet potato pie version that sets in the fridge and is ready in under 30 minutes if you want a faster option.
Do you want me to give that version?
