Description
Traditional Mini Sweet Potato Pies are bite-sized versions of the beloved Southern classic. They feature a buttery, flaky crust and a silky sweet potato filling seasoned with warm spices. Perfect for holiday gatherings, potlucks, or everyday indulgence.
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)
Instructions
1. Preheat the oven to 350°F (175°C). Grease a mini muffin or tart pan.
2. Peel, dice, and boil or roast sweet potatoes until fork-tender. Mash until smooth and let cool.
3. In a mixing bowl, whisk together mashed sweet potatoes, brown sugar, eggs, evaporated milk, melted butter, vanilla, cinnamon, nutmeg, and salt. Mix until silky and well combined.
4. Roll out pie crust and cut circles to fit mini tins. Press into the cavities and dock bottoms with a fork.
5. Spoon filling into crusts, just below the rim.
6. Bake for 18–22 minutes or until filling is set and crust is golden.
7. Cool for 10 minutes in pan, then transfer to wire rack. Serve warm or chilled.
Notes
For the smoothest texture, use a food processor or ricer to mash your sweet potatoes.
You can pre-bake the crusts for 5 minutes for extra crispiness before filling.
These pies freeze well—wrap tightly and store for up to one month.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 mini pie
- Calories: 170
- Sugar: 10g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg