Here’s a Mini Sweet Potato Pies recipe—perfectly spiced, creamy filling in a cute single-serving size 🥧🍠
🥧 Mini Sweet Potato Pies
Ingredients
Crust
- 1 package refrigerated pie crusts (or homemade)
- Flour for rolling
Filling
- 1½ cups mashed sweet potatoes (about 2 medium sweet potatoes, cooked and peeled)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup milk or heavy cream
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
Optional Topping
- Whipped cream
- Pecans
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
- Prepare crusts: Roll out pie dough slightly and cut into circles large enough to fit muffin cups. Press into cups.
- Make filling: In a bowl, combine mashed sweet potatoes, brown sugar, granulated sugar, eggs, milk, melted butter, vanilla, cinnamon, nutmeg, and salt. Mix until smooth.
- Fill crusts: Spoon sweet potato mixture into prepared muffin cups, filling almost to the top.
- Bake 25–30 minutes, until filling is set and crust is golden.
- Cool: Let mini pies cool slightly before removing from muffin tin.
- Serve: Top with whipped cream or chopped pecans if desired.
🌟 Tips & Variations
- Use maple syrup instead of some sugar for extra flavor
- Add a ginger or allspice pinch for warmth
- For a graham cracker crust twist, swap the dough for crushed graham cracker + butter mixture
- Make ahead of time—these taste even better after chilling a few hours
If you want, I can also give a vegan version or even smaller tartlets version for parties 😄
