Mini Sweet Potato Pies
These mini sweet potato pies have a creamy, lightly spiced filling and a flaky premade crust, baked in a standard muffin tin for individual servings. They take about an hour from start to finish and are a perfect make-ahead dessert for Thanksgiving or any fall occasion.
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
**Storage**
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.
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
Calories: 242kcalCarbohydrates: 37gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.002gCholesterol: 24mgSodium: 159mgPotassium: 163mgFiber: 2gSugar: 16gVitamin A: 4645IUVitamin C: 1mgCalcium: 32mgIron: 1mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.