Description
These Mini Sweet Potato Pies are a delightful twist on traditional sweet potato pie, featuring a creamy, spiced filling nestled in a flaky mini pie crust. Perfect for individual servings, they make a charming dessert for gatherings or a cozy treat any time of year. With warm notes of cinnamon, nutmeg, and ginger, these pies are easy to prepare and bake to golden perfection in under an hour.
Ingredients
Scale
Pie Filling
- 2 medium sweet potatoes, peeled and cubed
- 1/2 cup brown sugar, packed
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 2 large eggs
Pie Crust
- 1 package pre-made mini pie crusts (or 1 package of regular pie crust, cut into small rounds)
Topping (Optional)
- Whipped cream or marshmallow fluff
- Cinnamon for sprinkling
Instructions
- Prepare the oven and crusts: Preheat your oven to 375°F (190°C). Line a muffin tin with mini pie crusts—use about 6-8 mini crusts or cut a regular pie crust into small rounds to fit the muffin cups.
- Cook the sweet potatoes: In a medium pot, bring water to a boil. Add the peeled and cubed sweet potatoes and cook for 12-15 minutes until tender and easily pierced with a fork.
- Mash the sweet potatoes: Drain the cooked sweet potatoes thoroughly and transfer them to a large bowl. Mash them smooth using a potato masher or fork, ensuring no lumps remain.
- Mix the filling: Add brown sugar, heavy cream, vanilla extract, cinnamon, nutmeg, ginger, and salt to the mashed sweet potatoes. Stir well until the mixture is smooth and evenly combined.
- Add eggs: Beat the eggs in a separate small bowl, then pour them into the sweet potato mixture. Mix thoroughly until the filling is smooth and creamy.
- Fill the crusts: Spoon the sweet potato filling evenly into each mini pie crust, filling them about three-quarters full to allow room for slight expansion during baking.
- Bake the pies: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
- Cool and serve: Remove the mini pies from the oven and let them cool in the tin for about 10 minutes. Serve warm or at room temperature.
- Add toppings (optional): Before serving, optionally top with whipped cream, marshmallow fluff, or a light sprinkle of cinnamon for extra flavor and presentation.
Notes
- Ensure sweet potatoes are fully cooked and soft before mashing for the smoothest filling.
- If using regular pie crust, cut carefully into rounds slightly larger than the muffin cups to avoid shrinking during baking.
- These pies can be served warm or at room temperature, and leftovers can be refrigerated for up to 3 days.
- For a dairy-free option, substitute heavy cream with coconut milk and use a vegan pie crust.
- To add texture, sprinkle chopped pecans on top before baking or alongside the topping.
