Introduction

These mini sweet potato pies are perfect for cozy moments at home. With a smooth, spiced filling nestled in a flaky crust, they bring warmth and comfort to any gathering. Easy to make and delightful to eat, they’re sure to become a family favorite.

A close-up photo of several mini pies placed on a wooden surface, each with a crumbly, light brown crust forming the base and sides. Inside each pie is a smooth, thick layer of deep orange filling, swirled on top with a soft, slightly textured surface. The center pie is highlighted with a small sprinkling of white powdered sugar on its filling. The background is softly blurred, focusing attention on the front pie’s delicate details. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups mashed sweet potatoes (boiled or roasted)
1 cup granulated sugar (adjust to taste)
1/2 cup brown sugar (light or dark)
1/4 cup unsalted butter, melted (substitute with vegan butter if needed)
1/2 cup heavy cream (can use coconut cream)
1 large egg (or flax egg for vegan option)
1 teaspoon ground cinnamon (add nutmeg for extra flavor)
1/4 teaspoon ground nutmeg (allspice can substitute)
1 teaspoon ground ginger (or fresh ginger for more flavor)
1/4 teaspoon salt (balances sweetness)
1 teaspoon vanilla extract (or almond extract for variation)
2 ready-made refrigerated pie crusts or homemade
Optional topping: 1 cup whipped cream or marshmallows for serving

Instructions

Step 1: Prepare the sweet potatoes by boiling or roasting them until fork-tender, about 15-20 minutes. Peel and mash until smooth.
Step 2: In a mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, melted butter, heavy cream, egg, cinnamon, nutmeg, ginger, salt, and vanilla extract. Mix until smooth and well incorporated.
Step 3: Preheat your oven to 375°F (190°C). Roll out the pie crusts and cut into 3.5-inch circles. Press each circle into a greased muffin tin to form individual crusts.
Step 4: Fill each crust about three-quarters full with the sweet potato mixture, leaving room for the filling to rise during baking.
Step 5: Bake the mini pies for 20-25 minutes, until the crusts are golden brown and the filling is set. Rotate the muffin tin halfway through baking for even cooking.
Step 6: Allow the pies to cool in the tin for about 10 minutes, then transfer to a wire rack. Serve warm or at room temperature, adding whipped cream or marshmallows if desired.

Tips & Variations

Use coconut cream and a flax egg to make a vegan-friendly version of these pies without compromising flavor.
Add a pinch of allspice or fresh grated ginger to enhance the warm spices in the filling.
For a crunchier topping, sprinkle chopped pecans or walnuts before baking.
Make your own pie crust if you prefer a homemade touch and better control over ingredients.

Storage

Store leftover mini sweet potato pies in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a low oven or microwave until heated through. These pies also freeze well; thaw overnight in the fridge before reheating.

How to Serve

The image shows close-up mini tarts with a flaky light brown crust that has crimped edges. Each tart is filled with a thick, smooth, bright orange filling, likely pumpkin or sweet potato, topped with a light dusting of powdered sugar that adds a slight white shine. The tarts sit on a white marbled surface, and the focus is on the front tart, with more tarts slightly out of focus in the background, highlighting the texture and color contrast between the crust and filling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can make the filling a day in advance and refrigerate it. Bring it to room temperature and stir before assembling the pies.

What can I use instead of pie crust?

If you prefer, graham cracker crust or a simple biscuit dough can work as a tasty alternative to traditional pie crust for these mini pies.