Mini Sweet Potato Pies for Cozy Moments at Home Recipe
These delicious mini sweet potato pies are perfect for cozy moments at home. Featuring a smooth and spiced sweet potato filling nestled inside buttery, flaky crusts, these individual pies are easy to make and ideal for gatherings or a comforting dessert.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 12 mini sweet potato pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Filling
- 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)
Crust
- 2 ready-made refrigerated pie crusts or homemade pie crusts
Topping (optional)
- 1 cup whipped cream or marshmallows for serving
Instructions
- Prepare Sweet Potatoes: Boil or roast sweet potatoes until they are fork-tender, which usually takes about 15-20 minutes. Once cooked, peel and mash them until smooth for a creamy filling base.
- Mix Filling: In a mixing bowl, combine the mashed sweet potatoes with granulated sugar, brown sugar, melted butter, heavy cream, egg, ground cinnamon, ground nutmeg, ground ginger, salt, and vanilla extract. Mix thoroughly until the mixture is smooth and evenly combined.
- Prepare Crusts: Preheat your oven to 375°F (190°C). Roll out the pie crusts and cut them into 3.5-inch circles. Press each circle firmly into the cups of a greased muffin tin to form the mini pie shells.
- Fill Crusts: Spoon the sweet potato filling into each prepared crust, filling them about three-quarters full to allow room for the filling to rise as it bakes.
- Bake: Place the muffin tin in the preheated oven and bake the pies for 20-25 minutes. Bake until the crusts turn golden brown and the filling has set. Rotate the muffin tin halfway through the baking time to ensure even cooking.
- Cool and Serve: After baking, allow the mini pies to cool in the muffin tin for about 10 minutes. Then carefully transfer them to a wire rack to cool completely or serve warm. Add optional toppings like whipped cream or marshmallows before serving if desired.
Notes
- Sweet potatoes can be boiled or roasted depending on your preference; roasting adds a deeper flavor.
- For a vegan option, use vegan butter and substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
- Adjust the sugar according to your preferred sweetness level.
- You can add a pinch of allspice or extra nutmeg for a spicier flavor profile.
- Ensure the muffin tin is greased well to prevent sticking and for easy removal.
- Mini pies are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: mini sweet potato pies, sweet potato dessert, individual pies, holiday dessert, easy baking, cozy dessert
