Mini sweet potato pies are everything we love in potato pie in bite-size form. A delicious homemade crust is loaded with homemade sweet potato pie filling and cooked to golden brown perfection.
Sweet potato pie is one of the most classic desserts I can think of. When the weather starts to cool down, pies become an even bigger part of our lives, and sweet potato pies always seem to tie with pumpkin for top billing. They’re great for the fall and winter seasons, as well as holidays like Thanksgiving, Christmas, and Easter. I’m in love with pumpkin and sweet potato pies equally, so I tend to make a lot of both of them during the cooler months.
One of my favorite ways to make a pie for any occasion – especially for special events – is to make them in mini form. They’re so much fun to eat, and they always look so wonderful on any table. Today, I’m talking about my favorite mini sweet potato pies. I’ve made these for everything from showers to holiday parties, and they’re always a big hit.
Mini Sweet Potato Pies
Pies are always a welcome addition to any dinner table or get-together. They’re the classic way to finish off any meal with a sweet treat, especially if it’s for a special occasion. While full-size pies are great, I love making mini pies so everyone has the perfect portion. They also look extra special, too!
My mini sweet potato pies are exact mirrors of the full-size version. They feature a flaky, homemade crust, a rich, homemade sweet potato filling, and a fun little leaf crust piece on top.
This luscious pie is just as rich, sweet, and delicious as its big brother, but it’s in mini form! Just set them out on a tray and let everyone grab one. It’s a super fun, super delicious take on a classic dessert.
What Makes Sweet Potato Pie so Delicious
That’s easy – the sweet potatoes! Sweet potatoes are naturally sweet. They also have a wonderful texture when mashed down and made into pie filling. When you combine the natural sweetness of the sweet potato with more sugar, eggs, butter, and classic fall spices, you get a flavor that has all the fall feels.
The natural fiber in sweet potatoes also makes for a heartier filling than other pies, which leaves you feeling so satisfied after you’ve eaten it. So it’s a winner on all fronts!
Are Sweet Potato Pies a Southern Thing
Sweet potato pie is absolutely a southern thing, although its popularity has spread across North America. Sweet potato pie can be traced as far back as medieval Europe, however, its North American roots begin in the south. It was in the southern region of what is now the USA that colonial settlers made the first sweet potato pies on North American soil. Later, African slaves would make pies and other dishes from sweet potatoes as as substitute for the yams they would normally use.
FAQ
If you’re already drooling over these mini sweet potato pies, then take a look at this handy dandy FAQ. It has the most common questions asked about this delicious dessert.
What’s the difference between a yam and a sweet potato?
In North America, the terms “yam” and “sweet potato” are used interchangeably, but they’re actually two completely different vegetables. Yams are from Africa. They’re starchy with a rough, brown exterior. Sweet Potatoes are from the Americas, and they have softer, reddish skin and a creamier, darker interior.
Can you make these pies ahead of time?
Yes, you can. After baking, this pie will keep in the refrigerator for about three days and for about a month in the freezer.
How do I freeze mini sweet potato pies?
Cool the pies to room temperature on a wire rack and then chill them in the refrigerator. Then, wrap them in several layers of cling wrap and then a layer of foil.
Should I serve mini sweet potato pies warm or cold?
People serve them either way. I love a slice of warm sweet potato pie, but I’ve also been known to eat a slice straight out of the refrigerator. It’s delicious both ways.
What can I top these pies with?
Sweet potato pie is delicious with a dollop of whipped cream on top. It’s also tasty with a scoop of vanilla ice cream. Mini marshmallows would be a great topping as well.
Tips and Tricks
These mini sweet potato pies are incredibly simple to make. They feature a standard crust and a simple sweet potato pie filling, so there’s nothing advanced about it. That being said, I do have a few tips to help you make the best possible pies you can. These are simple tips that make a big difference, so don’t skip them.
- Cold Butter – Be sure your butter is very cold when cutting it into the flour. The colder the butter, the more crumbly the texture will be, and that leads to a better crust.
- Ice Water – It’s important that you use ice water and not just cold tap water. The ice water helps keep the butter crumbles cold when you add the liquid, again, leading to a better crust.
- Small Dices – Before boiling your sweet potatoes dice them into cubes that are about an inch on all sides. These smaller cubes will cook faster, leading to softer potatoes that are more well-mashed.
- Soft Potatoes – Speaking of getting the potatoes soft, get them very soft. You’ll be mashing them into a creamy sweet potato pie puree. The softer they are, the more easily they’ll mash.
Ingredients for Mini Sweet Potato Pies
Although this recipe is completely from scratch, it doesn’t take many ingredients to make it, and all of them are kitchen staples. In fact, I’d say that you’ll only need to go to the store to get the sweet potatoes. Everything else is probably in your kitchen already.
For the Crust
- Flour
- Salt
- Sugar
- Butter
- Ice water
For the Sweet Potato Pie Filling
- Sweet potatoes
- Butter
- Sugar
- Milk or heavy cream
- Eggs
- Ground nutmeg
- Cinnamon
- Vanilla extract
How to Make Mini Sweet Potato Pies
It only takes a few simple steps to make these delicious mini sweet potato pies. Just like the ingredient list, the recipe itself is very simple. Even beginners can make this delicious recipe.
Step 1: Make the Crust
In a large mixing bowl, whisk together the flour salt, and sugar. Next, use a pastry cutter to cut the cold butter into the flour mixture until it becomes crumbly. Next, pour in the ice water and mix well. Finally, transfer the dough to a well-floured surface and knead until the dough becomes smooth. Split the dough in half, roll into balls, wrap in plastic wrap, and refrigerate for 30 minutes.
Step 2: Cut out Mini Crusts
Transfer the refrigerated dough to a well-floured surface and roll it out with a rolling pin. Using a cookie cutter, cut out 24 circles that are about 5-inches across.
Step 3: Boil the Sweet Potatoes
Boil the sweet potatoes for about 45 minutes or until tender.
Step 4: Make the Sweet Potato Pie Filling
Mash the boiled, soft sweet potatoes in a large bowl. Then, add the butter and beat well. Next, add the sugar, milk, eggs, nutmeg, cinnamon, and vanilla. Using an electric mixer, blender, or food processor, beat on medium speed until smooth.
Step 5: Make the Mini Sweet Potato Pies
Prepare mini muffin tin by spraying the cups with non-stick spray or line with mini muffin cups. Then, place a mini crust in each cup, pressing it to form the cup. Pour ¼ cup of pie mixture into each pie crust. Bake in preheated oven until a toothpick inserted into the center comes out clean.
More Bite-Size Desserts
If you love tiny desserts, I have more bite-size treats that I think you’ll love.
And here are some delicious Peanut Butter Cookie Bites from Great Grub, Delicious Treats that you might enjoy too!
Mini Sweet Potato Pies
Ingredients
For The Crust
- 2½ cups flour
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 cup butter, cold
- ¼-½ cup ice water
For The Mini Sweet Potato Pies
- 1 pound sweet potatoes
- ½ cup butter
- 1 cup sugar
- ½ cup milk
- 2 eggs
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
For The Crust
- In a large mixing bowl, whisk flour, salt, and sugar together.
- Using a pastry cutter, cut butter into flour mixture until mixture becomes crumbly.
- Pour in ice water and mix well.
- Transfer dough to a well-floured surface and knead until dough becomes smooth. Split dough in half and roll into balls.
- Wrap both dough balls in plastic wrap and refrigerate for 30 minutes.
- Remove dough from fridge and transfer to a well-floured surface and roll out with a rolling pin.
- Cut out 24 circles, approximately 5 inches, to fit inside the muffin pan.
For The Mini Sweet Potato Pies
- Preheat oven to 350° and spray a muffin pan with nonstick cooking spray and lightly coat with flour.
- Boil potatoes for 45 minutes. Rinse with cold water and remove skin.
- Mash sweet potatoes in a large bowl. Add in butter and beat well.
- Add sugar, milk, eggs, nutmeg, cinnamon, and vanilla. On medium speed, beat until mixture is smooth.
- Place dough into prepared muffin pan and press down into each cup. Pour ¼ cup of pie mixture into each pie crust.
- Bake for 60-70 minutes or until toothpick inserted comes out clean.
Here are a few more pics that are perfect for pinning to Pinterest.
