The Perfect Bite-Sized Fall Treat Everyone Will Love
Craving a dessert that’s cozy, sweet, and perfect for the season? These Mini Sweet Potato Pies deliver all the flavors of the classic Southern favorite—rich sweet potato filling, warm spices, and flaky crust—in a perfectly portioned size. Great for holidays, potlucks, or anytime you want a comforting treat without the fuss of a full pie. Let’s bake!
Introduction
Few things say comfort like a sweet potato pie. But when you take that beloved dessert and shrink it down into adorable, handheld portions, it becomes something truly special. Mini Sweet Potato Pies are not only easy to make, but they’re also ideal for sharing—and for enjoying just the right amount of indulgence.
Made with real sweet potatoes, warm cinnamon and nutmeg, and a buttery crust, these mini pies are soft, creamy, and just the right amount of sweet. Whether you’re serving them at Thanksgiving, handing them out at a bake sale, or adding them to a dessert buffet, these pies will quickly become a go-to favorite.
In this article, we’ll walk you through everything you need to know to make this recipe a delicious success—from tools and ingredients to detailed baking steps, expert tips, and helpful FAQs.
Tools Needed, Number of People, and Cooking Time
Tools You’ll Need:
- Standard muffin tin (12-cup)
- Rolling pin
- Cookie cutter or round glass (about 3-4 inches in diameter)
- Mixing bowls
- Whisk or electric hand mixer
- Measuring cups and spoons
- Wire cooling rack
- Spatula or spoon
Servings:
Makes 12 mini pies
Prep Time:
20 minutes
Cook Time:
20–25 minutes
Total Time:
45 minutes
Ingredients
For the Pie Crust:
- 1 package refrigerated pie crusts (or homemade, if preferred)
- Flour, for dusting
For the Sweet Potato Filling:
- 2 cups mashed sweet potatoes (from about 2 large sweet potatoes)
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Optional Topping:
- Whipped cream
- Ground cinnamon for dusting
Step-by-Step Instructions
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). Lightly dust a clean work surface with flour and unroll your refrigerated pie crusts. Using a round cookie cutter or drinking glass (about 3 to 4 inches in diameter), cut out circles from the dough.
Gently press each circle into the cups of a standard muffin tin to form mini pie crusts. Press the dough down into the base and up the sides to create a shell for the filling. Set the muffin tin aside while you prepare the filling.
Step 2: Prepare the Sweet Potato Filling
In a large mixing bowl, combine:
- 2 cups mashed sweet potatoes (cooked and peeled beforehand)
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup melted butter
- 2 eggs
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Mix everything together using a whisk or electric mixer until the filling is smooth and well combined.
Step 3: Assemble the Mini Pies
Using a spoon or small scoop, fill each prepared pie crust about three-quarters full with the sweet potato mixture. Be careful not to overfill, as the filling will expand slightly during baking.
Make sure each mini crust is evenly filled for uniform baking.
Step 4: Bake the Pies
Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the filling is set and the crusts are golden brown.
To check for doneness, gently jiggle the muffin tin—if the centers of the pies are firm and don’t wobble, they’re ready.
Once baked, allow the pies to cool in the muffin tin for 10 minutes, then carefully transfer them to a wire rack to cool completely.
Step 5: Serve
These mini pies are delicious on their own, but they’re even better with a finishing touch.
Top each cooled pie with a swirl of whipped cream and a sprinkle of ground cinnamon just before serving. For extra elegance, you can also garnish with a toasted pecan or a drizzle of caramel sauce.
Recommendations for Recipe Success
Here are some helpful tips to ensure your mini sweet potato pies turn out perfect every time:
- Use real sweet potatoes: Boil or roast your own sweet potatoes rather than using canned puree for the best flavor and texture.
- Avoid overmixing: Blend the filling just until smooth. Overmixing can cause the filling to be too airy and rise too much in the oven.
- Chill the crusts if needed: If your kitchen is warm, chill the muffin tin with the crusts for 5–10 minutes before filling and baking. This helps keep the crusts flaky.
- Let them cool fully before topping: Adding whipped cream to warm pies can cause it to melt. Cool completely for best presentation.
- Double the batch for parties: These disappear fast! You can easily double the recipe and bake two trays at once.
Serving and Storage Tips
Serving Suggestions:
- Serve as part of a holiday dessert table with apple pie bars, pumpkin treats, or cookies.
- Add a dollop of maple whipped cream for a seasonal twist.
- Enjoy with a warm chai latte or spiced cider for the coziest fall treat.
Storage Instructions:
Refrigerator:
Store leftover pies in an airtight container in the refrigerator for up to 4 days.
Freezer:
These pies freeze beautifully! Wrap each one tightly in plastic wrap and store in a freezer bag or container for up to 2 months. Thaw in the fridge overnight and warm briefly in the oven if desired.
Reheating:
To enjoy warm, place pies in a 300°F oven for about 5–7 minutes. Avoid microwaving if possible, as it may make the crust soggy.
Frequently Asked Questions
1. Can I use canned sweet potatoes or yams?
Yes, canned sweet potatoes or yams can be used in a pinch. Just make sure they’re unsweetened and drained well. Mash them thoroughly for a smooth filling.
2. Can I make the filling in advance?
Absolutely. You can prepare the filling up to 2 days in advance and store it in the refrigerator. Just give it a good stir before filling the crusts.
3. How do I know when the pies are done baking?
The filling should be firm and not jiggle in the center. A light press on the center should feel slightly springy but not liquid. You can also insert a toothpick—if it comes out mostly clean, they’re ready.
4. What size cutter should I use for the crusts?
Use a cutter or glass that’s about 3 to 4 inches in diameter. It should be just large enough to press into the muffin tin cups and cover the bottom and sides.
5. Can I make these gluten-free?
Yes! Use a gluten-free pie crust or dough of your choice. The filling is naturally gluten-free, so the only substitution needed is the crust.
Conclusion
Mini Sweet Potato Pies are everything you love about traditional sweet potato pie—but cuter, easier to serve, and perfect for sharing. With a flaky crust and a rich, spiced filling, they make a comforting and crowd-pleasing dessert for the holidays, fall gatherings, or any time you want a taste of something warm and nostalgic.
The beauty of these mini pies is how adaptable and convenient they are. From make-ahead filling to freezer-friendly leftovers, they fit beautifully into busy schedules while still delivering on flavor and satisfaction.
So grab your muffin tin and roll out that dough—it’s time to fill your kitchen with the irresistible aroma of sweet potato, cinnamon, and love. One bite, and these mini treats are sure to earn a permanent place in your dessert rotation.