Description
Mini Sweet Potato Pies are bite-sized versions of the Southern classic, featuring a creamy, spiced sweet potato filling baked inside a flaky, buttery crust. Perfect for holidays, parties, or anytime you want a cozy handheld dessert.
Ingredients
- 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
- 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
Instructions
- In a bowl, mix flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water gradually until dough comes together. Shape into a disc, wrap, and chill for 30 minutes.
- Roll out dough and cut small circles. Press into mini muffin tin to form crusts.
- Preheat oven to 350°F (175°C). In a bowl, mix mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, melted butter, egg, vanilla, cinnamon, nutmeg, and salt until smooth.
- Fill each mini crust with 1 heaping tablespoon of filling. Bake 20–25 minutes, until crusts are golden and filling is set.
- Cool in the tin briefly, then transfer to a wire rack to cool completely.
Notes
- Add ginger or cloves for extra spice.
- Swap in graham cracker crust for a quicker version.
- Use heavy cream instead of evaporated milk for a richer filling.
- Top with whipped cream or pecan halves after baking for decoration.
- Store-bought pie dough works if short on time.
Nutrition
- Serving Size: 1 mini pie
- Calories: 130
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
