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.

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.