Name: Mini Sweet Potato Pies Recipe
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 ¼ cups all-purpose flour; ½ cup unsalted butter, cold & cubed; ½ tsp salt; 2 tbsp granulated sugar; 3-4 tbsp ice-cold water; 2 medium sweet potatoes, cooked & mashed; ½ cup granulated sugar; ¼ cup brown sugar; ½ cup evaporated milk; 2 tbsp melted butter; 1 large egg; 1 tsp vanilla extract; 1 tsp ground cinnamon; ½ tsp ground nutmeg; ¼ tsp salt

Jump to Recipe·5 from 24 reviews

Few things say comfort and celebration like a batch of homemade mini sweet potato pies, and this Mini Sweet Potato Pies Recipe is my go-to for cozy gatherings and soul-soothing treats. Imagine buttery, flaky crusts enveloping a sweet, spiced filling made from real sweet potatoes—it’s a bite-sized twist on a Southern staple that’s impossible to resist! Whether you serve these at your next holiday feast, bring them to a potluck, or just make a batch for a cozy weekend treat, these mini wonders bring big flavor and plenty of smiles.

Mini Sweet Potato Pies Recipe - Recipe Image

Ingredients You’ll Need

The Mini Sweet Potato Pies Recipe keeps things beautifully simple, leaning on a handful of classic pantry staples that each play a vital role. From the rich, golden crust to the creamy and fragrant filling, every ingredient was chosen to deliver maximum taste, texture, and that unmistakable sweet potato warmth.

All-purpose flour: This is the backbone of your crust, giving it the structure it needs to hold up against the luscious filling.
Unsalted butter, cold & cubed: Cold butter is essential for creating pockets of flakiness in the crust — don’t skip the chilling!
Salt: Just enough to enhance every sweet and savory note in the pie.
Granulated sugar: Adds sweetness to both the crust and the silky filling for perfect balance.
Ice-cold water: Keeps the dough tender while helping it come together smoothly.
Sweet potatoes, cooked & mashed: The star of this Mini Sweet Potato Pies Recipe, bringing natural sweetness and color.
Brown sugar: Deepens the flavor with a subtle molasses note in the filling.
Evaporated milk: Gives the filling a creamy richness without making it too heavy.
Melted butter: Adds silkiness and a buttery depth to the sweet potato mixture.
Large egg: Binds the filling so you get a sliceable, beautiful little pie.
Vanilla extract: Brightens all the flavors for that classic homemade aroma.
Ground cinnamon: Essential for that spiced warmth everyone loves in sweet potato desserts.
Ground nutmeg: Just a hint brings out the earthiness of the sweet potatoes.
Additional salt: A tiny pinch rounds out the sweetness and keeps the flavor balanced.

How to Make Mini Sweet Potato Pies Recipe

Step 1: Make the Crust

Start with the foundation—the crust. In a large bowl, combine your flour, granulated sugar, and salt, giving them a quick whisk. Add your cold, cubed butter, and cut it in using a pastry cutter (or even just a fork) until the mixture resembles coarse crumbs. This stage is where the magic of flakiness happens! Slowly drizzle in ice-cold water, 1 tablespoon at a time, and gently mix until the dough comes together. Wrap your dough in plastic and let it chill for 30 minutes—this rest makes it easier to roll and helps prevent shrinkage when baked.

Step 2: Prep the Mini Pie Shells

Once your dough is thoroughly chilled, lightly flour your work surface and roll it out to about 1/8-inch thickness. Using a round cutter or glass, slice the dough into circles just big enough to nestle into the cups of a mini muffin tin. Carefully press each disc into its own compartment, ensuring the dough reaches up the sides to form perfect, tiny shells for your filling.

Step 3: Make the Sweet Potato Filling

It’s time for the star of the Mini Sweet Potato Pies Recipe—the irresistible filling! Bake or microwave your sweet potatoes until tender, then peel and mash until totally smooth. In a large bowl, mix together the mashed sweet potato, granulated and brown sugars, evaporated milk, melted butter, egg, vanilla, cinnamon, nutmeg, and a pinch of salt. Beat until the mixture is creamy, velvety, and ready to become the heart of your pies.

Step 4: Fill and Bake

Preheat your oven to 350°F (175°C). Spoon the sweet potato filling into each prepared mini crust, being careful not to overfill—leave a tiny bit of space at the top so they don’t bubble over. Pop the muffin tin in the oven and bake for about 20 to 25 minutes, or until the filling is set and the crust is a gorgeous golden brown. Let your mini pies cool completely before removing them from the tin; this helps the crust firm up and makes them easier to handle.

How to Serve Mini Sweet Potato Pies Recipe

Garnishes

A little extra love goes a long way with garnishes! Try a dollop of freshly whipped cream, a light dusting of cinnamon, or even a pecan half on top for visual flair. Mini marshmallows, toasted with a kitchen torch, can also turn these pies into a nostalgic, s’mores-inspired treat. Each bite looks as good as it tastes!

Side Dishes

Serving these pies for a special meal? They pair beautifully with other cozy classics—think a platter of roasted nuts, a bowl of glossy cranberry sauce, or a frosty glass of milk. If you’re enjoying them at brunch, sunny citrus fruit or a spiced chai latte complements the sweetness and warmth of the Mini Sweet Potato Pies Recipe perfectly.

Creative Ways to Present

Let your imagination run wild! Stack the pies on a tiered serving tray for an afternoon tea, arrange them in festive cupcake liners for parties, or offer a build-your-own topping bar at gatherings so guests can personalize theirs. For gift-giving, nestle a few in a lined bakery box with a handwritten label—homemade edible gifts don’t get any sweeter.

Make Ahead and Storage

Storing Leftovers

Have a few pies left after your celebration? Pop them in an airtight container and refrigerate for up to four days. The crust stays crisp, and the flavor seems to deepen as the spices meld into the sweet potato filling. They’re even tastier chilled or at room temperature!

Freezing

The Mini Sweet Potato Pies Recipe is freezer-friendly, making it a lifesaver for advance planners. Once completely cooled, place the pies in a single layer on a baking sheet until frozen solid. Then, transfer to a zip-top bag or airtight container with wax paper between the layers. They’ll keep beautifully for up to two months.

Reheating

When you’re ready to indulge, thaw frozen pies in the fridge overnight. Then, pop them on a baking sheet and reheat in a 300°F oven for about 10 minutes. This not only warms them through but also revives that perfect pie crust texture. If you’re short on time, a gentle microwave zap works too, but the oven keeps them crispier.

FAQs

Can I use canned sweet potatoes instead of fresh?

Canned sweet potatoes can absolutely work in this recipe. Just drain them well and mash until smooth before mixing with the other ingredients. You may want to reduce the added sugar slightly, since canned varieties can be sweeter.

What’s the best way to keep the crust from getting soggy?

For a crisp crust, make sure your sweet potato filling is smooth but not too liquidy. Also, chilling your pie dough and preheating the oven both help the crust “set” quickly, preventing sogginess.

Can I make the Mini Sweet Potato Pies Recipe gluten-free?

Definitely! Swap the all-purpose flour for your favorite gluten-free blend. Be sure to check the label for xanthan gum or add a bit yourself to help the dough hold together nicely.

How do I get the filling extra smooth?

Run your cooked sweet potatoes through a food processor or blender before incorporating them into the filling. This ensures a silky, lump-free texture in every bite.

Can I prepare the crust or filling ahead of time?

Yes! Both the dough and the filling can be made up to two days in advance. Keep the dough wrapped tightly in the fridge, and store the filling in an airtight container until you’re ready to assemble and bake.

Final Thoughts

Whether you’re a lifelong sweet potato fan or just looking for a fresh take on a classic dessert, this Mini Sweet Potato Pies Recipe is bound to impress. Every step is easy to manage, and the results are nothing short of delightful. So grab your mixing bowl and a mini muffin pan — your tastebuds (and anyone lucky enough to share with you) are in for a real treat!