🎉 Introduction
If there’s one dessert that embodies cozy comfort and Southern charm, it’s Sweet Potato Pie. Now imagine that same velvety, spiced perfection transformed into adorable, bite-sized portions — Mini Sweet Potato Pies! 🥧✨
These little pies are everything you love about the classic dessert: rich, creamy sweet potato filling, buttery crust, and that warm blend of cinnamon, nutmeg, and vanilla that tastes like pure nostalgia. They’re elegant enough for a holiday table yet simple enough to bake for a family treat.
The best part? They’re mini-sized, which means no slicing required — just pick one up and enjoy the perfect balance of flaky crust and silky filling in every bite. Whether you’re hosting Thanksgiving, Christmas, or a weekend brunch, these Mini Sweet Potato Pies will steal the show.
🧰 Equipment Needed
Before you begin, make sure you have these essentials ready:
- Large pot (for boiling sweet potatoes)
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Potato masher or whisk
- Baking sheet
- Muffin tin (if not using mini shells)
- Spatula
- Oven mitts
🛒 Ingredients
Here’s everything you’ll need to make Mini Sweet Potato Pies that are smooth, buttery, and bursting with flavor:
Main Ingredients
- 3 medium sweet potatoes
- ½ cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- ½ cup pure cane syrup
- 3 large eggs
- ½ cup evaporated milk
- 1 tablespoon cinnamon
- 1 tablespoon nutmeg
- 1 tablespoon vanilla extract
- 1 package of mini frozen pastry shells (or about 24 mini shells)
👩🍳 Directions
Follow these step-by-step instructions to make your Mini Sweet Potato Pies perfectly creamy, spiced, and golden every time.
Step 1: Prepare the Sweet Potatoes
- Peel the sweet potatoes and cut them into large chunks.
- Place in a pot of water and bring to a boil over medium-high heat.
- Cook for 20–25 minutes, or until tender when pierced with a fork.
- Drain and let them cool slightly.
Step 2: Mash the Potatoes
- Using a potato masher or mixer, mash the cooked sweet potatoes until smooth and lump-free.
- Measure out 2 cups of mashed sweet potato for the filling.
Step 3: Make the Sweet Potato Pie Filling
- In a large mixing bowl, combine the mashed sweet potatoes with the softened butter.
- Beat until the mixture becomes creamy.
- Add in the white sugar, brown sugar, and cane syrup.
- Mix until the sugars are well combined and the mixture looks fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Pour in the evaporated milk, cinnamon, nutmeg, and vanilla extract.
- Mix on medium speed until everything is smooth and velvety.
Pro Tip: For extra creaminess, strain the filling through a fine mesh sieve before baking.
Step 4: Prepare the Mini Pastry Shells
- Preheat your oven to 350°F (175°C).
- Arrange the mini pastry shells on a baking sheet.
- If you’re using raw dough instead of pre-baked shells, lightly prick the bottoms with a fork to prevent puffing.
Step 5: Fill the Shells
- Spoon or pour the sweet potato filling into each mini pastry shell, leaving a small space at the top (about ⅛ inch).
- Smooth the tops gently with the back of a spoon for an even surface.
Step 6: Bake to Perfection
- Bake in the preheated oven for 25–30 minutes, or until the centers are set and a toothpick inserted comes out clean.
- Remove from the oven and let them cool in the pan for 10 minutes.
- Transfer to a wire rack to cool completely.
The pies will puff slightly while baking but settle into a silky, creamy texture as they cool.
Step 7: Serve & Enjoy
- Serve warm or at room temperature.
- Garnish with a dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of maple syrup for an extra festive touch.
🍽️ Servings & Timing
- Servings: ~24 mini pies
- Preparation Time: 25 minutes
- Cooking Time: 30 minutes
- Cooling Time: 15 minutes
- Total Time: ~1 hour 10 minutes
These pies are perfect for parties, potlucks, or dessert tables — and their mini size makes them wonderfully portable.
🧊 Storage & Reheating
Mini Sweet Potato Pies store beautifully, making them ideal for prepping ahead of time.
Refrigeration
- Store in an airtight container for up to 5 days.
- Serve cold or bring to room temperature before serving.
Freezing
- Allow pies to cool completely.
- Wrap each pie tightly in plastic wrap and store in a freezer-safe container for up to 2 months.
- Thaw overnight in the refrigerator.
Reheating
- Oven: Warm at 325°F (160°C) for 8–10 minutes.
- Microwave: Heat for 10–15 seconds (just until warm).
🥄 Variations
Try these delicious twists on the classic Mini Sweet Potato Pie:
1. Pecan-Topped Sweet Potato Pies
- Sprinkle chopped pecans on top of each pie before baking for a nutty crunch.
2. Coconut Sweet Potato Pies
- Add ¼ cup shredded coconut to the filling for a tropical flavor.
3. Maple Sweet Potato Pies
- Substitute cane syrup with pure maple syrup for a rich, smoky sweetness.
4. Cream Cheese Swirl
- Drop a small spoonful of sweetened cream cheese into each pie and swirl gently for a marbled look.
5. Spiced Chai Flavor
- Replace cinnamon and nutmeg with a chai spice blend for a fragrant twist.
6. Chocolate Lover’s Version
- Add 2 tablespoons of melted dark chocolate into the filling for a decadent upgrade.
7. Mini Meringue Sweet Potato Pies
- Top with whipped egg whites and brown lightly under the broiler for a toasted meringue finish.
❓ 10 FAQs
1. Can I use canned sweet potatoes or yams?
Yes! Use about 2 cups of mashed canned sweet potatoes, but drain any syrup first.
2. What’s the difference between sweet potato pie and pumpkin pie?
Sweet potato pie is richer and denser with a naturally sweeter, earthier flavor.
3. Can I make a full-size pie instead of minis?
Absolutely — pour the filling into a 9-inch pie crust and bake for 50–55 minutes.
4. Can I use milk instead of evaporated milk?
Yes, but evaporated milk gives a creamier texture. Whole milk or half-and-half works fine.
5. Can I make these ahead for the holidays?
Yes! Bake and store them up to two days ahead. They taste even better the next day.
6. How do I know when they’re done?
The centers should be firm but slightly jiggly — they’ll set as they cool.
7. Can I make them dairy-free?
Yes — use vegan butter and coconut milk instead of evaporated milk.
8. What’s the best crust for mini pies?
Frozen mini tart shells are convenient, but homemade pastry works beautifully too.
9. Can I reduce the sugar?
Yes — cut both sugars by one-third without affecting texture. The natural sweetness of the sweet potatoes will shine through.
10. How do I serve them for guests?
Arrange on a tiered platter with dusted powdered sugar or serve individually with whipped cream for a festive presentation.
🏁 Conclusion
Mini Sweet Potato Pies are the perfect way to enjoy the warm, nostalgic flavors of classic sweet potato pie — in a fun, handheld form. Each little pie is a bite of pure comfort: buttery crust, silky spiced filling, and a sweetness that feels just right.
Whether baked for the holidays, family gatherings, or a cozy weekend treat, these mini pies deliver all the heartwarming flavors of fall in every single bite. They’re elegant, portable, and guaranteed to bring smiles to the table.
So go ahead — preheat that oven, whip up that creamy filling, and fill your home with the delicious aroma of cinnamon and sweet potato. One taste, and these Mini Sweet Potato Pies will become your new go-to dessert tradition.
Mini Sweet Potato Pies | The Perfect Bite-Sized Holiday Dessert
Ingredients
Equipment
Method
- Follow these step-by-step instructions to make your Mini Sweet Potato Pies perfectly creamy, spiced, and golden every time.
- Peel the sweet potatoes and cut them into large chunks.
- Place in a pot of water and bring to a boil over medium-high heat.
- Cook for 20–25 minutes, or until tender when pierced with a fork.
- Drain and let them cool slightly.
- Using a potato masher or mixer, mash the cooked sweet potatoes until smooth and lump-free.
- Measure out 2 cups of mashed sweet potato for the filling.
- In a large mixing bowl, combine the mashed sweet potatoes with the softened butter.
- Beat until the mixture becomes creamy.
- Add in the white sugar, brown sugar, and cane syrup.
- Mix until the sugars are well combined and the mixture looks fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Pour in the evaporated milk, cinnamon, nutmeg, and vanilla extract.
- Mix on medium speed until everything is smooth and velvety.
- Pro Tip: For extra creaminess, strain the filling through a fine mesh sieve before baking.
- Preheat your oven to 350°F (175°C).
- Arrange the mini pastry shells on a baking sheet.
- If you’re using raw dough instead of pre-baked shells, lightly prick the bottoms with a fork to prevent puffing.
- Spoon or pour the sweet potato filling into each mini pastry shell, leaving a small space at the top (about ⅛ inch).
- Smooth the tops gently with the back of a spoon for an even surface.
- Bake in the preheated oven for 25–30 minutes, or until the centers are set and a toothpick inserted comes out clean.
- Remove from the oven and let them cool in the pan for 10 minutes.
- Transfer to a wire rack to cool completely.
- The pies will puff slightly while baking but settle into a silky, creamy texture as they cool.
- Serve warm or at room temperature.
- Garnish with a dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of maple syrup for an extra festive touch.
Notes
Yes! Use about 2 cups of mashed canned sweet potatoes, but drain any syrup first. 2. What’s the difference between sweet potato pie and pumpkin pie?
Sweet potato pie is richer and denser with a naturally sweeter, earthier flavor. 3. Can I make a full-size pie instead of minis?
Absolutely — pour the filling into a 9-inch pie crust and bake for 50–55 minutes. 4. Can I use milk instead of evaporated milk?
Yes, but evaporated milk gives a creamier texture. Whole milk or half-and-half works fine. 5. Can I make these ahead for the holidays?
Yes! Bake and store them up to two days ahead. They taste even better the next day. 6. How do I know when they’re done?
The centers should be firm but slightly jiggly — they’ll set as they cool. 7. Can I make them dairy-free?
Yes — use vegan butter and coconut milk instead of evaporated milk. 8. What’s the best crust for mini pies?
Frozen mini tart shells are convenient, but homemade pastry works beautifully too. 9. Can I reduce the sugar?
Yes — cut both sugars by one-third without affecting texture. The natural sweetness of the sweet potatoes will shine through. 10. How do I serve them for guests?
Arrange on a tiered platter with dusted powdered sugar or serve individually with whipped cream for a festive presentation. 🏁 Conclusion Mini Sweet Potato Pies are the perfect way to enjoy the warm, nostalgic flavors of classic sweet potato pie — in a fun, handheld form. Each little pie is a bite of pure comfort: buttery crust, silky spiced filling, and a sweetness that feels just right. Whether baked for the holidays, family gatherings, or a cozy weekend treat, these mini pies deliver all the heartwarming flavors of fall in every single bite. They’re elegant, portable, and guaranteed to bring smiles to the table. So go ahead — preheat that oven, whip up that creamy filling, and fill your home with the delicious aroma of cinnamon and sweet potato. One taste, and these Mini Sweet Potato Pies will become your new go-to dessert tradition.
