Hey everyone, Jason Griffith here! As the cooler months approach and my kitchen fills with the comforting aroma of warm spices, I always find myself craving those classic, soulful desserts. And today, I’m bringing you a recipe that perfectly captures that feeling in an adorable, perfectly portioned package: Mini Sweet Potato Pies. These aren’t just pies; they’re individual cups of creamy, warmly spiced sweet potato filling nestled in a flaky crust, making them an irresistible sweet treat for any occasion!
Why I Love This Recipe
What’s not to love about a dessert that delivers all the comforting flavors of a beloved classic but in a convenient, bite-sized format? I am absolutely smitten with Mini Sweet Potato Pies because they take the rich, creamy, and warmly spiced essence of traditional sweet potato pie and make it personal. They offer that familiar sweet potato richness, encased in a tender, flaky crust, all baked into a perfect little individual serving. They’re fantastic for holiday gatherings, potlucks, or any time you want to enjoy a taste of Southern comfort without the fuss of a whole pie. Plus, their mini size makes them incredibly easy to serve and ensures everyone gets their own little slice of heaven!
The Southern Charm of Sweet Potato Pie
Sweet potato pie is a foundational dessert in Southern American cuisine, particularly cherished during the fall and winter holidays like Thanksgiving and Christmas. It emerged as a staple due to the abundance of sweet potatoes in the South and their natural sweetness, making them ideal for dessert applications. Often compared to pumpkin pie, sweet potato pie distinguishes itself with a slightly denser, creamier texture and a distinct, earthy sweetness that is deeply comforting.
The concept of “mini pies” is a modern adaptation that caters to convenience, portion control, and elegant presentation. By transforming the traditional large pie into individual servings, these Mini Sweet Potato Pies offer all the beloved flavors and textures in a more accessible and often less messy format. They retain the classic creamy, spiced filling and flaky crust, but their size makes them perfect for dessert buffets, party favors, or simply a perfectly portioned indulgence. It’s a testament to how traditional flavors can be beautifully re-imagined for contemporary enjoyment.
Ingredients
Here’s what you’ll need to create these wonderfully easy and delicious Mini Sweet Potato Pies:
For the Crust:
- 1 (14.1 ounce) package refrigerated pie crusts (2 crusts)
For the Sweet Potato Filling:
- 1 1/2 cups cooked, mashed sweet potato puree (from about 1 large sweet potato)
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup milk (whole or 2%)
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of ground cloves (optional)
- 1/4 teaspoon salt
For Optional Topping:
- Whipped cream, cinnamon stick, or a tiny sprinkle of extra nutmeg
Swaps and Notes
- Sweet Potato Puree: You can cook sweet potatoes by boiling, steaming, or roasting until very tender, then mash them smoothly. Ensure there are no strings. Canned sweet potato puree (not pie filling) can be used as a shortcut, just ensure it’s 100% sweet potato.
- Refrigerated Pie Crusts: These are the key to the “easy” factor! One package typically contains two crusts, which is usually enough for 12 mini pies. You can use homemade pie crust if you prefer, but it will add time.
- Milk: Whole milk or 2% milk will provide good richness for the filling. Heavy cream can also be used for a richer, denser pie.
- Butter: Unsalted butter is preferred to control the saltiness. Melt it completely.
- Spices: The blend of cinnamon, nutmeg, ginger, and cloves creates a classic warm spice flavor. Adjust the amounts to your personal preference for warmth. You can also use 2-3 teaspoons of pumpkin pie spice blend.
- Brown Sugar: Packed light brown sugar adds depth and moisture to the filling.
- Vanilla Extract: Good quality vanilla enhances all the sweet and spiced flavors.
Steps for the Recipe
Let’s bake these perfectly sized sweet potato treats!
- Prepare Oven & Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease or spray a 12-cup standard muffin tin.
- Prepare Pie Crusts: On a lightly floured surface, unroll one of the refrigerated pie crusts. Using a 3-inch round cookie cutter or a glass rim, cut out 6 circles. Gently press each circle into a muffin cup, forming a mini pie shell. Repeat with the second pie crust to make 12 mini pie shells in total. Gently prick the bottoms of the crusts with a fork to prevent bubbling.
- Prepare Sweet Potato Filling: In a large mixing bowl, combine the cooked, mashed sweet potato puree, packed light brown sugar, granulated sugar, milk, melted butter, lightly beaten egg, vanilla extract, cinnamon, nutmeg, ginger, optional cloves, and salt. Whisk everything together until the mixture is completely smooth and well combined.
- Fill Mini Pies: Carefully spoon the sweet potato filling evenly into each of the prepared mini pie crusts, filling them almost to the top.
- Bake: Bake for 25-30 minutes, or until the filling is set (it should only slightly jiggle in the center) and the crusts are golden brown.
- Cool: Remove from the oven and let the mini pies cool in the muffin tin for 10-15 minutes before carefully removing them to a wire rack to cool completely. This is crucial for the filling to set fully.
- Garnish & Serve: Once completely cool, garnish each mini pie with a dollop of whipped cream and a tiny sprinkle of nutmeg or a small cinnamon stick if desired. Serve chilled or at room temperature.
Tips for Success
- Thoroughly Mash Sweet Potatoes: Ensure your sweet potato puree is completely smooth for a creamy filling. No lumps!
- Chill Pie Crusts (if needed): If your refrigerated pie crusts are too soft to handle, pop them in the fridge for 10-15 minutes to firm up before cutting.
- Don’t Overfill: Fill the mini crusts almost to the top, but leave a tiny bit of room for the filling to puff slightly.
- Don’t Overbake: Bake until the filling is set but still slightly soft in the very center. Overbaking can lead to a dry filling. They will continue to set as they cool.
- Cool Completely: This is the most crucial tip for mini pies! Allowing them to cool fully allows the filling to set and firm up, making them easy to handle and enjoy.
- Portion Control: Their mini size is perfect for satisfying a sweet craving without overindulging.
Serving Suggestions and Pairings
Mini Sweet Potato Pies are a delightful treat perfect for many occasions:
- Holiday Dessert Table: A charming and perfectly portioned addition to Thanksgiving, Christmas, or Easter dessert spreads. They pair beautifully with other fall treats like my Caramel Apple Pie Cookies or Pumpkin Delight Dessert.
- Potlucks & Picnics: Easy to transport and serve.
- Sweet Snack: A satisfying afternoon pick-me-up.
- Coffee Break: Perfect with a warm cup of coffee or tea.
- Family Gatherings: A crowd-pleasing dessert that everyone can enjoy individually. You can even pair them with a larger crowd-pleasing dessert like my This Big Family Banana Pudding Is My Favorite Classic Dessert to Feed a Crowd.
- Beverage Pairings: A simple glass of milk, hot cider, or a comforting spiced tea.
Storage and Leftover Tips
Mini Sweet Potato Pies store well, making them excellent for preparing ahead!
- Refrigerate: Store cooled mini pies in an airtight container in the refrigerator for up to 3-4 days.
- Reheat (Optional): You can gently warm them in a microwave for 15-20 seconds or in a toaster oven for 5-10 minutes if you prefer them warm, but they are also delicious chilled or at room temperature.
- Freezing: Mini Sweet Potato Pies freeze beautifully (without whipped cream garnish). Once completely cooled, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container for up to 2-3 months. Thaw in the refrigerator for a few hours before serving, then garnish.
More Recipes You Will Love
If you enjoyed these sweet and comforting mini pies, you might also like these other delightful baked goods and desserts:
- For other comforting spiced treats perfect for fall mornings, check out my These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat.
- For another fantastic way to use up ripe bananas and make a comforting quick bread, check out my This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas.
- If you love rich, indulgent chocolate, you have to try These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
- For the ultimate classic brownie, my recipe for The Best Peanut Butter Brownies I’ve Ever Made (and I’ve Made a Lot) is a definite winner.
Final Thoughts
Mini Sweet Potato Pies are a true triumph of fall comfort food – they offer all the rich, warm spices and creamy texture of a classic pie, perfectly portioned for individual enjoyment. They’re easy to make, incredibly delicious, and guaranteed to bring a smile to anyone’s face. Get ready to bake up some serious comfort!
I hope you give this amazing recipe a try and enjoy every sweet, spiced bite! Let me know in the comments below if this becomes your new favorite fall dessert, or what your go-to individual-sized treats are. I always love hearing from you! Happy baking!
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