Mini sweet potato pies have the warm, spiced filling of a classic sweet potato pie baked into individual muffin-tin portions with a flaky premade crust. They are creamy, lightly sweetened, and perfect for the holiday table.
These take a little more time than some mini pies since the sweet potatoes need to boil first, but the hands-on work is minimal and the result is well worth it. Plan for about an hour of total time. They are a great individual-serving alternative to a full pie for Thanksgiving, Friendsgiving, or any fall gathering.
If you are building out a full holiday dessert spread, these pair beautifully alongside this easy sweet potato casserole on the savory side, or check out these Thanksgiving desserts for more ideas to round out the menu.
If you are hosting a fall party or Thanksgiving gathering, the Fall Games Bundle is a fun way to keep guests entertained. It includes a full set of printable fall-themed games for adults and kids - just print and play.
Ingredients
- Premade pie crust
- Sweet potatoes
- Sugar
- Milk
- Eggs
- Nutmeg
- Cinnamon
- Vanilla
See recipe card for quantities.
Instructions
Preparation: Rinse the sweet potatoes and place them whole in a large stock pot. Cover with water. Bring to a boil and cook for about 45 minutes until completely tender when pierced with a fork. While the potatoes boil, preheat the oven to 350 degrees Fahrenheit and spray a standard muffin tin with non-stick spray.
Step one: Remove the sweet potatoes from the water and allow to cool slightly. When cool enough to handle, carefully peel away the skins.
Step two: Carefully unroll the pie crusts. Using a 4-inch round cookie cutter, cut as many rounds as possible, rerolling the dough as needed. Press each round into a cavity of the prepared muffin tin and set aside.
Step three: Place the peeled sweet potatoes in a large mixing bowl. Mix on low speed until mashed and smooth.
Step four: Add the sugar, milk, eggs, nutmeg, cinnamon, and vanilla to the mashed sweet potatoes. Mix well, scraping down the sides of the bowl as needed, until fully combined and smooth.
Step five: Transfer the filling to the prepared pie crusts, filling each one evenly.
Step six: Bake in the preheated oven for 40 to 50 minutes, until the centers are set and the edges are browned. Remove from the oven and allow to cool to room temperature before chilling in the refrigerator until ready to serve.
Hint: The sweet potatoes are easiest to peel when they are warm but not hot - the skin slides right off without needing a peeler.
Recipe Tips for Success
- Boil the sweet potatoes whole and unpeeled - this keeps more moisture in the flesh and makes them easier to peel after cooking.
- Mix the sweet potato filling thoroughly and scrape the bowl often to make sure there are no lumps before adding it to the crusts.
- These need to cool completely before you can remove them cleanly from the muffin tin - do not rush this step.
- Make these a day ahead and refrigerate overnight - the filling sets up beautifully and the flavor is even better the next day.
Storage
Store mini sweet potato pies in an airtight container in the refrigerator for up to 3 days. Serve chilled or bring to room temperature before serving. These are not ideal for freezing once baked as the filling texture changes.
Complete the Occasion
Mini Sweet Potato Pies
Ingredients
- 1 package Pie Crust premade
- 1 lb Sweet potato
- 1 cup sugar
- ½ cup milk
- 2 eggs
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
Instructions
- Place rinsed sweet potatoes in a large stock pot and cover with water. Bring to a boil and cook for about 45 minutes until tender. Preheat oven to 350 degrees Fahrenheit and spray a muffin tin with non-stick spray.
- Remove sweet potatoes from water and allow to cool slightly. Peel away the skins when cool enough to handle.
- Unroll the pie crusts and use a 4-inch round cookie cutter to cut rounds, rerolling as needed. Press each round into a muffin tin cavity.
- Place the peeled sweet potatoes in a mixing bowl and mix on low until mashed and smooth.
- Add sugar, milk, eggs, nutmeg, cinnamon, and vanilla. Mix well, scraping the sides, until fully combined and smooth.
- Transfer filling to the prepared pie crusts, dividing evenly.
- Bake for 40 to 50 minutes until centers are set and edges are browned. Cool to room temperature, then refrigerate until ready to serve.
Notes
Store in an airtight container in the refrigerator for up to 3 days. Serve chilled or at room temperature. Not recommended for freezing. **Recipe Tips**
* Boil sweet potatoes whole and unpeeled to keep moisture in and make peeling easier.
* Mix filling thoroughly and scrape the bowl often to avoid lumps.
* Cool completely before removing from the muffin tin.
* Make a day ahead — filling sets better and flavor improves overnight.
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
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