These mini sweet potato pies recipe treats turn a holiday classic into perfectly portioned little bites that disappear fast at any gathering.
Each one has a buttery crust, a creamy spiced filling, and a soft cloud of whipped cream on top.
I first started making these for a Thanksgiving potluck when I needed something that traveled well and didn’t require slicing.
They were gone within twenty minutes, and I’ve been making them every fall since.
You get all the cozy flavor of a classic Sweet Potato Pie Recipe in a handheld size that’s ideal for parties, lunchboxes, or a quiet weeknight treat with coffee.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 22 minutes |
| Total Time | 1 hour 30 minutes (includes cooling) |
| Servings | 12 mini pies |
| Difficulty Level | Easy |
Why You’ll Love This Mini Sweet Potato Pies Recipe
This recipe takes everything wonderful about a classic sweet potato pie and makes it easier to serve and share.
No slicing, no messy plates, just grab and go treats that taste like they came from a bakery.
They also bake faster than a full size pie, so you can have dessert on the table in about an hour and a half.
- Perfectly portioned for parties, potlucks, and holiday dessert tables
- Ready faster than a traditional full size pie
- Warm cinnamon, nutmeg, and ginger flavor in every bite
- Easy to freeze and reheat for later
- A fun twist on Mini Pecan Pies Recipe for a mixed holiday dessert tray
- Kid friendly size that’s simple for little hands to hold
Ingredients
You only need a handful of pantry staples plus fresh sweet potatoes to pull this together.
If you’d rather skip making crust from scratch, my Pie Dough Recipe works perfectly here and can be made a day ahead.
- For the crust: 2 refrigerated pie crusts, or 1 batch homemade pie dough
- 2 cups mashed roasted sweet potatoes (about 2 large sweet potatoes)
- 1/2 cup unsalted butter, melted
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup evaporated milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- For the topping: 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1/2 cup chopped pecans, toasted
Kitchen Equipment Needed
Nothing fancy is required for this recipe, just a few basics that you likely already have in your kitchen.
- 12 cup muffin tin
- Food processor or blender
- Rolling pin
- 3 inch round biscuit cutter
- Hand mixer for whipping cream
- Wire cooling rack
A sturdy Butter Pie Crust Recipe pairs beautifully with this equipment list if you want to make your own dough instead of using store bought crust.
Recommended Products for This Recipe
These are a few products I personally rely on when I make this recipe, based on years of testing mini pies in my own kitchen.
1. Nonstick 12 Cup Muffin Pan
A heavy gauge, nonstick muffin pan makes it so much easier to pop these little pies out cleanly once they’ve cooled.
Thin pans tend to warp and bake unevenly, which can leave you with pale spots on the crust.
This one distributes heat evenly, so every pie bakes at the same rate.
2. Compact Food Processor
Pureeing the sweet potato filling in a food processor gives you that ultra smooth, custard like texture that a hand masher just can’t match.
It also cuts your prep time in half since you can pulse everything together in one bowl.
I use mine for almost every pie filling I make now, and it works well for anything similar to my Flaky Pie Crust Recipe when I need to cut butter into flour quickly.
3. Pure Madagascar Vanilla Extract
A good quality vanilla extract makes a noticeable difference in the flavor of the filling.
Madagascar vanilla has a warm, slightly floral note that pairs beautifully with the cinnamon and nutmeg in this recipe.
A little goes a long way, so one bottle lasts through an entire baking season.
4. Toasted Pecan Halves
Pre toasted pecan halves save you a step and add rich, nutty flavor to the whipped cream topping.
I like to chop them coarsely so every bite has a bit of crunch against the creamy filling.
They also freeze well, so I keep a bag on hand throughout fall.
Step-by-Step Instructions: How to Make Mini Sweet Potato Pies
Follow these steps closely and you’ll have a batch of golden, creamy mini pies ready to cool on the counter.
This method is similar to the crumb base used in my Graham Cracker Crust Recipe, just adapted for a flaky pastry shell instead.
1. Roast the Sweet Potatoes
- Preheat your oven to 400 degrees Fahrenheit.
- Wash and dry 2 large sweet potatoes, then pierce each one several times with a fork.
- Place them directly on the oven rack or on a foil lined baking sheet.
- Roast for 45 to 55 minutes, until a knife slides in with no resistance.
- Let the potatoes cool for about 15 minutes, then peel away the skins and scoop the flesh into a large bowl.
- Measure out 2 cups of the cooked sweet potato flesh for the filling.
2. Prepare the Crust
- Lower the oven temperature to 375 degrees Fahrenheit.
- Lightly grease a 12 cup muffin tin with butter or nonstick spray.
- Unroll your pie crusts on a lightly floured surface.
- Use a 3 inch round biscuit cutter to cut 12 circles from the dough, rerolling scraps as needed.
- Press each circle gently into a muffin cup, pushing it up the sides so it forms a small cup shape.
- Use a fork to prick the bottom of each crust a few times to prevent puffing.
3. Make the Sweet Potato Filling
- Add the 2 cups of roasted sweet potato to a food processor along with the melted butter, brown sugar, and granulated sugar.
- Pulse until smooth and creamy, scraping down the sides as needed.
- Add the eggs, evaporated milk, and vanilla extract, then pulse again until fully combined.
- Sprinkle in the cinnamon, nutmeg, ginger, and salt.
- Pulse a final time until the spices are evenly distributed and the filling looks silky smooth.
4. Fill the Crusts
- Spoon the sweet potato filling into each prepared crust, filling them about three quarters full.
- Use the back of a spoon to gently smooth the tops.
- Tap the muffin tin lightly on the counter to release any trapped air bubbles.
5. Bake the Mini Pies
- Place the muffin tin in the preheated oven.
- Bake for 20 to 24 minutes, until the crust edges are golden brown and the filling looks set with just a slight jiggle in the center.
- Remove from the oven and let the pies cool in the tin for 10 minutes.
- Run a thin knife around the edge of each pie, then carefully lift them out onto a wire cooling rack.
- Allow the pies to cool completely, about 30 minutes, before adding any topping.
6. Whip the Topping
- Add the cold heavy whipping cream and powdered sugar to a chilled mixing bowl.
- Beat with a hand mixer on medium high speed for 2 to 3 minutes, until soft peaks form.
- Be careful not to overbeat, or the cream will turn grainy.
7. Assemble and Serve
- Once the pies are fully cooled, top each one with a dollop of whipped cream.
- Sprinkle chopped toasted pecans over the top of each pie.
- Serve right away, or refrigerate until you’re ready to enjoy them.
Tips for The Best Mini Sweet Potato Pies
A few small details make a big difference between good mini pies and truly great ones.
I picked these tips up after making batches for years, including plenty of trial and error with my Southern Sweet Potato Pie Recipe.
- Roast the sweet potatoes instead of boiling them for a richer, more concentrated flavor
- Let the crust come to room temperature before rolling so it doesn’t crack
- Don’t overfill the crusts, since the filling puffs slightly as it bakes
- Chill your mixing bowl and beaters before whipping cream for faster, fluffier results
- Toast the pecans in a dry skillet for a few minutes to bring out their natural oils and flavor
- For extra flavor depth, try the spice blend used in my Black Folks Sweet Potato Pie Recipe
Serving Suggestions
These little pies are naturally sweet and rich, so they pair well with something simple alongside them.
I love setting out a full dessert spread during the holidays with a few different mini treats for guests to choose from.
- Serve alongside a warm mug of spiced apple cider or coffee
- Add them to a holiday dessert table next to Sweet Potato Casserole with Marshmallows for a double dose of sweet potato flavor
- Pair with Mini Pumpkin Pies for a fun taste test between the two classic fall flavors
- Drizzle with a little extra maple syrup right before serving
- Pack a few in a lunchbox or thermos bag for an easy on the go treat
Variations of Mini Sweet Potato Pies
Once you’ve mastered the classic version, there are plenty of easy ways to switch things up.
I rotate through a few of these depending on the occasion or what I have on hand.
- Swap the dairy and eggs for plant based alternatives, similar to my Vegan Sweet Potato Pie Recipe
- Add a graham cracker crust instead of pastry for a no roll option
- Stir in a tablespoon of bourbon for a warm, grown up twist
- Top with mini marshmallows and broil for 1 to 2 minutes instead of whipped cream
- Use a mix of sweet potato and roasted apple, borrowing a page from my Mini Apple Pies Recipe
- Add a streusel topping made from flour, brown sugar, and butter before baking
Storage and Reheating
These mini pies keep well, which makes them a great make ahead option for busy holiday weeks.
Just be sure to store unfrosted pies separately from any whipped topping so the crust doesn’t get soggy.
The same storage approach works nicely for my Sweet Potato Pecan Pie Recipe.
- Store cooled, untopped pies in an airtight container in the refrigerator for up to 4 days
- Freeze untopped pies in a single layer, then transfer to a freezer bag for up to 2 months
- Thaw frozen pies overnight in the refrigerator before serving
- Reheat in a 300 degree oven for 8 to 10 minutes to warm through without drying out the crust
- Add fresh whipped cream and pecans right before serving, not before storing
Nutritional Facts
These values are estimates based on one mini pie topped with whipped cream and pecans.
Actual numbers will vary depending on the exact brands and portion sizes you use.
These little pies make a lovely addition to any Thanksgiving Recipes lineup without weighing down your dessert table.
- Calories: 245 per pie
- Total Fat: 14g
- Saturated Fat: 7g
- Cholesterol: 58mg
- Sodium: 165mg
- Total Carbohydrates: 27g
- Dietary Fiber: 2g
- Sugars: 16g
- Protein: 3g
Health Benefits of Key Ingredients
While this is certainly a dessert, a few of the ingredients bring some genuine nutritional value along with the flavor.
Sweet potatoes in particular are a nutrient dense base for a treat like this one.
- Sweet potatoes are rich in beta carotene, which supports healthy vision and immune function
- Eggs provide protein and important nutrients like choline
- Cinnamon has natural anti inflammatory properties
- Pecans offer healthy fats, fiber, and magnesium
- Ginger can help support digestion, similar to how it’s used in my Sweet Potato Pie Overnight Oats
- Nutmeg contains antioxidants that support overall wellness in small amounts, much like the spice blend in a Mini Peach Tart Recipe
FAQs About Mini Sweet Potato Pies
1. Can I use canned sweet potato puree instead of roasting fresh ones?
Yes, canned sweet potato puree works well and saves time.
Just make sure it’s plain puree and not sweetened pie filling, which already contains added sugar and spices.
2. Why did my filling crack on top?
Cracking usually happens from overbaking or from the oven temperature running too high.
Pull the pies out as soon as the centers still have a slight jiggle, since they’ll continue to set as they cool.
3. Can I make these ahead of time for a holiday party?
Absolutely, these are a great make ahead option for any Quick and Easy Thanksgiving Desserts list.
Bake them up to 2 days ahead, then add the whipped cream topping right before serving.
4. Do I have to peel the sweet potatoes before roasting?
No, roasting them whole with the skin on actually helps lock in moisture and flavor.
Once they’re cooked and cooled, the skins slip off easily by hand.
5. What’s the difference between this and a full size pie like a Pumpkin Pie Recipe from Scratch?
The filling and flavor concept is similar, just in a smaller, single serving format.
Mini pies also bake faster and are easier to serve at a party without needing to slice anything.
Mini Sweet Potato Pies
Ingredients
- 2 pie crusts refrigerated, or 1 batch homemade pie dough
- 2 large sweet potatoes about 2 cups mashed, roasted
- 0.5 cup unsalted butter 113g, melted
- 0.75 cup packed light brown sugar 150g
- 0.25 cup granulated sugar 50g
- 2 large eggs
- 0.5 cup evaporated milk 120ml
- 1 teaspoon pure vanilla extract 5ml
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon salt
- 1 cup heavy whipping cream 240ml, cold
- 2 tablespoons powdered sugar 15g
- 0.5 cup chopped pecans toasted
Equipment
- Muffin tin 12 cup, nonstick preferred
- Food processor or blender
- Rolling Pin
- Biscuit cutter 3 inch round
- Hand mixer for whipping cream
- Wire cooling rack
Method
- Preheat oven to 400°F. Wash and pierce sweet potatoes with a fork, then roast for 45-55 minutes until tender. Cool, peel, and measure 2 cups of flesh.
- Lower oven to 375°F and grease a 12 cup muffin tin. Roll out pie crusts and cut 12 circles with a 3 inch biscuit cutter. Press each into a muffin cup and prick bottoms with a fork.
- In a food processor, combine roasted sweet potato, melted butter, brown sugar, and granulated sugar. Pulse until smooth. Add eggs, evaporated milk, and vanilla, then pulse again. Mix in cinnamon, nutmeg, ginger, and salt until silky smooth.
- Spoon filling into each crust, filling about three quarters full. Smooth the tops and tap the pan on the counter to release air bubbles.
- Bake for 20-24 minutes until crust edges are golden and filling is set with a slight jiggle in the center. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- In a chilled bowl, beat cold heavy cream and powdered sugar with a hand mixer on medium-high until soft peaks form, about 2-3 minutes.
- Top each cooled pie with a dollop of whipped cream and sprinkle with chopped toasted pecans. Serve immediately or refrigerate.
Nutrition
Notes
- Roast the sweet potatoes instead of boiling them for a richer, more concentrated flavor.
- Let the crust come to room temperature before rolling so it doesn’t crack.
- Don’t overfill the crusts—the filling puffs slightly as it bakes.
- Chill your mixing bowl and beaters before whipping cream for faster, fluffier results.
- Toast the pecans in a dry skillet for a few minutes to bring out their natural oils and flavor.
- Store cooled, untopped pies in an airtight container in the refrigerator for up to 4 days.
- Freeze untopped pies in a single layer, then transfer to a freezer bag for up to 2 months.
- Thaw frozen pies overnight in the refrigerator before serving.
- Reheat in a 300°F oven for 8-10 minutes to warm through without drying out the crust.
- Add fresh whipped cream and pecans right before serving, not before storing.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
These mini sweet potato pies bring all the warmth of a holiday classic into a fun, shareable bite.
They’re simple enough for a weeknight but pretty enough for your holiday table.
I’d love to hear how yours turn out, so leave a comment below and let me know if you tried any of the variations.
Snap a photo and post it here, and don’t forget to save this recipe for your next gathering.
Recommended:
- Holiday Pie Recipes
- Bourbon Pecan Pie Recipe
- Maple Pecan Pie Recipe
- Pecan Pie Bars Recipe
- No Bake Mini Cheesecakes
