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Mini Sweet Potato Pies Recipe

Mini Sweet Potato Pies

iamwinfred
These mini sweet potato pies 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. They're ideal for parties, potlucks, lunchboxes, or a quiet weeknight treat with coffee.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Course Dessert
Cuisine American
Servings 12 mini pies
Calories 245 kcal

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

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

For the Topping

  • 1 cup heavy whipping cream 240ml, cold
  • 2 tablespoons powdered sugar 15g
  • 0.5 cup chopped pecans toasted

Instructions
 

  • 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.

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.

Nutrition

Serving: 1mini pieCalories: 245kcalCarbohydrates: 27gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4.5gCholesterol: 58mgSodium: 165mgPotassium: 280mgFiber: 2gSugar: 16gVitamin A: 170IUVitamin C: 8mgCalcium: 6mgIron: 6mg
Keyword holiday dessert, mini pies, sweet potato pie, thanksgiving dessert
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