Mini Sweet Potato Pies are the kind of dessert that make people close their eyes after the first bite. I still remember the first time I served them at our Sunday dinner my daughter licked the fork clean and whispered, “Mom, can we have these every weekend?” That’s when I knew I had found something special.
These little pies are everything I love about comfort food. Creamy, spiced sweet potato filling wrapped in buttery, flaky crust. They’re perfectly portioned, easy to share, and honestly, just too cute to resist. Whether you’re making them for the holidays, a bake sale, or just because, I promise these mini pies will disappear fast.
Mini Sweet Potato Pies
Equipment
- Medium Pot
- Mixing Bowl
- Potato Masher or Fork
- Muffin tin
- Spoon or Scoop
- Toothpick
- Wire Rack
Ingredients
Pie Filling
- 2 medium Sweet Potatoes peeled and cubed
- 0.5 cup Brown Sugar packed
- 0.25 cup Heavy Cream
- 1 teaspoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 0.5 teaspoon Ground Nutmeg
- 0.25 teaspoon Ground Ginger
- 0.25 teaspoon Salt
- 2 large Eggs
Pie Crust
- 1 package Pre-made Mini Pie Crusts or 1 standard crust cut into small rounds
Topping
- Whipped Cream or Marshmallow Fluff optional
- Ground Cinnamon for sprinkling, optional
Why These Mini Sweet Potato Pies Will Become Your Family’s Favorite
These aren’t just good they’re the kind of treat people remember. With a rich filling full of cinnamon, nutmeg, and sweet potato goodness, they taste like fall and family and home all rolled into one little pie.
And because they’re mini, they’re easy to serve. No knives, no messy slices just grab one and enjoy. You’ll love how they bake up in no time and how beautiful they look on a dessert table. Trust me, Mini Sweet Potato Pies are always the first thing to go.
The 5 Ingredients You Can’t Skip
I believe in simple ingredients that speak for themselves. These are the ones you absolutely can’t leave out if you want that classic sweet potato pie flavor in every mini bite.
Sweet Potatoes
The base of it all. I boil mine fresh because it gives the pies a fuller, earthier taste. Canned works in a pinch, but if you’ve got the time, fresh is best.
Brown Sugar
I use packed brown sugar to add that deep, molasses-like sweetness. It brings warmth and pairs beautifully with the spices.
Cinnamon & Nutmeg
Just a teaspoon of each, and the kitchen smells like grandma’s house. These spices bring all the fall magic.
Heavy Cream
A touch of cream makes the filling velvety and rich. You don’t need muchvjust enough to smooth everything out.
Eggs
Two large eggs help set the filling and give the pies that soft, custardy center. Don’t skip them unless you’re going for an egg-free version.
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How to Make Mini Sweet Potato Pies Like a Pro
I always say, don’t let pie making scare you. This recipe is simple enough for a weeknight, but special enough for the holidays.
Step 1: Prep Your Pie Crusts
You can use mini pre-made crusts, or take a regular pie crust and cut out circles to fit into a muffin tin. Press them in gently and let them chill while you prep the filling.
Step 2: Boil and Mash the Sweet Potatoes
Peel and chop two medium sweet potatoes. Boil them until fork-tender usually about 12–15 minutes. Drain and mash until smooth. I like a few small chunks for texture.
Step 3: Mix the Filling
In a bowl, combine the mashed sweet potatoes with brown sugar, cream, cinnamon, nutmeg, ginger, vanilla, and a pinch of salt. Stir until everything is smooth and well blended.
Step 4: Add the Eggs
In a small bowl, beat the eggs and mix them into the sweet potato filling. You’ll see the mixture go from thick to silky it’s beautiful.
Step 5: Fill the Crusts
Spoon the filling into each crust, filling about three-quarters full. You don’t want to overfill or they might puff too much in the oven.
Step 6: Bake
Bake at 375°F (190°C) for 18–20 minutes. You’ll know they’re done when the tops are just set and a toothpick comes out mostly clean.
Step 7: Cool and Top
Let the Mini Sweet Potato Pies cool for about 10 minutes. You can serve them warm or at room temp. I love topping them with a swirl of whipped cream and a dusting of cinnamon.
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How to Serve Mini Sweet Potato Pies (and Make Them Extra Special)
Presentation matters, even with simple recipes. Here’s how I love to serve these pies when I want to make them feel even more homemade and heart-filled.
- Whipped Cream – Just a spoonful makes them feel like a full-sized pie in one bite.
- Cinnamon Sugar Sprinkle – Before baking, dust the tops with cinnamon sugar for a crunchy finish.
- Mini Marshmallows – Kids go wild for this. Add a few marshmallows after baking and lightly broil for a fun twist.
- A Scoop of Ice Cream – Serve warm with vanilla or cinnamon ice cream for a cozy dessert combo.
Make-Ahead Tips to Save You Time
These Mini Sweet Potato Pies are great for prepping ahead especially when life gets busy (and when isn’t it?). I always keep a batch of Mini Sweet Potato Pies in the freezer for surprise guests or late-night cravings.
- Filling Ahead of Time: Make the filling a day or two in advance and store in the fridge.
- Bake and Freeze: Once baked and cooled, you can freeze them in a single layer, then pop them into a freezer bag. They reheat beautifully in the oven.
- Reheat Like New: Warm them in the oven at 350°F for 10 minutes and they’ll taste freshly baked.
My Personal Twists You Can Try
I love giving traditional recipes a little personal flair. Here are some ways I switch things up when I’m in the mood to experiment:
- Add a pinch of ground ginger for a subtle zing.
- Try a graham cracker crust for a slightly sweeter, crunchier base.
- Stir in some mini chocolate chips kids will love the surprise.
- Swap cream for evaporated milk if that’s what you’ve got in the pantry.
Mini Sweet Potato Pies FAQ
Q1: Can I use canned sweet potatoes?
Yes! Just drain them well and mash before using.
Q2: Can I use a different crust?
Of course. Graham cracker, shortbread, or puff pastry all work great.
Q3: How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
Q4: Can I make them ahead of time?
Yes, bake them and reheat before serving. They freeze well, too.
Q5: Can I skip the eggs?
Yes. Use a flaxseed or chia egg if you want to go egg-free. The filling will be a bit softer, but still delicious.
A Sweet Ending From My Kitchen to Yours
Mini Sweet Potato Pies are more than just dessert they’re little reminders that love really can be baked into every bite. Whether you make them for the holidays or just a quiet weekend, these Mini Sweet Potato Pies will always bring warmth to your kitchen.
I hope this recipe brings as much joy to your table as it has to mine. If you make them, please tag me or leave a comment. I live for seeing your kitchen creations!
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