Name: Traditional Mini Sweet Potato Pies
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Cuisine: Southern
Ingredients: 1 cup mashed sweet potatoes 1/2 cup brown sugar 2 large eggs 1/2 cup evaporated milk 3 tablespoons unsalted butter, melted 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1 pie crust (homemade or store-bought)

There’s something incredibly comforting about sweet potato pie, and when you shrink them into perfect handheld sizes, they become even more irresistible. These Traditional Mini Sweet Potato Pies deliver everything you love about the classic Southern dessert—a buttery, flaky crust and a rich, spiced sweet potato filling—all in a few delicious bites.

Whether you’re planning a holiday dessert table or looking for something special to bring to a potluck, these mini pies are a standout. Easy to make ahead and always a crowd-pleaser, they carry the warmth of home-baked tradition in a form that fits right in your palm.

What Kind of Crust Should I Use for Mini Sweet Potato Pies?

For a flaky, golden base, go with a classic buttery pie crust. Homemade crust gives the richest flavor, but a high-quality store-bought version works just fine when you’re short on time. Just make sure it’s not overly sweet—you want it to balance the filling, not compete with it.

You can press the crust into mini muffin tins or use tart pans for a more polished look. Dock the bottoms lightly with a fork before filling to help them bake evenly.

Ingredients for the Traditional Mini Sweet Potato Pies

Sweet Potatoes – The heart of the filling. Roasted or boiled until soft, then mashed into silky smoothness.
Brown Sugar – Adds depth and a hint of molasses that pairs beautifully with the sweet potatoes.
Eggs – Help set the filling and add richness.
Evaporated Milk – Keeps the filling creamy and smooth.
Unsalted Butter – Adds flavor and body to the filling.
Vanilla Extract – A splash of warmth that enhances the natural sweetness.
Ground Cinnamon & Nutmeg – Essential spices for that classic cozy flavor.
Salt – Just a pinch to balance the sweetness.
Pie Crust – Either homemade or store-bought, rolled out and cut into circles to fit your mini tins.

How To Make the Traditional Mini Sweet Potato Pies

Step 1: Prepare the Sweet Potatoes

Peel and dice the sweet potatoes, then boil or roast until fork-tender. Mash until completely smooth and let cool slightly.

Step 2: Mix the Filling

In a mixing bowl, combine the mashed sweet potatoes with brown sugar, eggs, evaporated milk, melted butter, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Whisk until the mixture is silky and well-blended.

Step 3: Prepare the Crusts

Roll out your pie dough and cut into circles large enough to line mini muffin or tart tins. Gently press each piece into a cavity, forming a cup. Prick the bottoms with a fork.

Step 4: Fill and Bake

Spoon the sweet potato mixture into each crust, filling just below the rim. Bake at 350°F (175°C) for 18-22 minutes, or until the centers are set and the crusts are lightly golden.

Step 5: Cool and Serve

Allow pies to cool in the tins for 10 minutes before transferring to a rack. Serve warm, room temperature, or chilled. A dollop of whipped cream is optional but highly recommended!

How to Serve and Store These Mini Pies

These little pies are just the right size for dessert platters, lunchbox treats, or festive buffets. Serve them warm with a swirl of whipped cream or even a drizzle of maple glaze if you’re feeling extra.

To store, place the pies in an airtight container once fully cooled. They keep well at room temperature for a day or in the fridge for up to 4 days. You can also freeze them—just wrap each pie tightly in plastic wrap and freeze for up to a month. Reheat in the oven for best texture.