Mini Sweet Potato Pies

These Mini Sweet Potato Pies are bite-sized versions of the classic Southern favorite—perfectly spiced, creamy, and nestled in a buttery, flaky crust. I love serving these at holiday gatherings, dinner parties, or just when I want a cozy dessert that’s easy to serve and even easier to love.

Why You’ll Love This Recipe

I love how these little pies combine the warmth of cinnamon and nutmeg with the natural sweetness of sweet potatoes. They’re portable, adorable, and perfectly portioned—no slicing needed. The homemade crust is tender and flaky, and the filling is rich and velvety without being overly sweet. Whether I make a batch for guests or for snacking through the week, they never last long.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• 1¼ cups all-purpose flour

• ½ cup unsalted butter, cold and cubed

• ½ teaspoon salt

• 2 tablespoons granulated sugar

• 3–4 tablespoons ice-cold water

For the Sweet Potato Filling:

• 2 medium sweet potatoes, cooked and mashed

• ½ cup granulated sugar

• ¼ cup brown sugar

• ½ cup evaporated milk

• 2 tablespoons melted butter

• 1 large egg

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon salt

Directions

1️⃣ Make the Crust

• In a mixing bowl, I combine the flour, sugar, and salt.

• I cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

• I add ice water, one tablespoon at a time, until the dough begins to come together.

• I shape the dough into a disc, wrap it in plastic wrap, and chill it in the fridge for 30 minutes.

• Once chilled, I roll out the dough on a floured surface and cut out small circles to fit into a mini muffin tin. I press each circle gently into the wells to form mini crusts.

2️⃣ Make the Filling

• I preheat the oven to 350°F (175°C).

• In a medium bowl, I mix together the mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, melted butter, egg, vanilla, cinnamon, nutmeg, and salt. I stir until smooth and fully combined.

3️⃣ Assemble & Bake

• I fill each prepared mini pie crust with the sweet potato filling—about 1 heaping tablespoon each.

• I bake them for 20–25 minutes, or until the crusts are golden and the filling is set.

• I let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 mini sweet potato pies.
Prep Time: 30 minutes
Chill Time: 30 minutes
Cook Time: 25 minutes
Total Time: About 1 hour 25 minutes

Variations

Sometimes I add a pinch of ground ginger or cloves for extra warmth. I’ve also made a graham cracker crust for a quicker version. For a richer filling, I use a splash of heavy cream in place of evaporated milk. If I want a decorative touch, I top each mini pie with a small dollop of whipped cream or a pecan half after baking.

Storage/Reheating

I store these mini pies in an airtight container in the fridge for up to 4 days. They reheat beautifully in the microwave (about 15–20 seconds each) or oven (at 300°F for 5–10 minutes). They can also be frozen and thawed as needed—perfect for making ahead.

FAQs

Can I use canned sweet potatoes?

Yes, I’ve used canned sweet potatoes or yams—just make sure they’re plain (not in syrup) and drain them before mashing.

Do I need to blind bake the crust?

No, I don’t blind bake for this recipe since the crust bakes evenly with the filling in a mini muffin tin.

Can I use store-bought pie dough?

Absolutely. When I’m short on time, I use pre-made pie dough and just cut it to fit the muffin tin.

How do I know the filling is set?

The tops should look slightly puffed and feel firm when lightly touched. They’ll continue to firm up as they cool.

What’s the best way to cook the sweet potatoes?

I roast or boil them until fork-tender, then peel and mash. Roasting gives a richer flavor, but boiling works great too.

Conclusion

Mini Sweet Potato Pies are the perfect little treats that bring all the flavor of a full-sized pie in a convenient, hand-held form. I love the balance of sweet, spiced filling and flaky crust—each bite is cozy and delicious. Whether for holidays or everyday baking, these mini pies are always a big hit.