Description
Indulge in these delightful Mini Sweet Potato Pies, perfect for parties, holidays, or a cozy night in.
Ingredients
Scale
- 1 cup mashed sweet potatoes (about 1 medium, cooked and peeled)
- ⅓ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger (optional)
- Pinch of salt
- 1 egg
- ¼ cup evaporated milk (or regular milk or half-and-half)
- ½ teaspoon vanilla extract
- 1 sheet refrigerated pie dough (or homemade if you prefer)
- Flour, for dusting
- Optional Toppings: Whipped cream, Chopped pecans, Marshmallow fluff (lightly toasted)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or mini tart pans.
- Roll out the pie dough on a lightly floured surface. Use a round cutter (about 3–4 inches) to cut out 12 circles. Press each circle gently into the muffin tin cups, forming mini crusts. Prick the bottoms lightly with a fork.
- In a bowl, combine mashed sweet potatoes, brown sugar, granulated sugar, spices, salt, egg, milk, and vanilla. Whisk until smooth and creamy.
- Spoon the sweet potato mixture evenly into the prepared crusts—don’t overfill. Bake for 22–25 minutes, or until the filling is set and the crusts are golden.
- Let the mini pies cool in the pan for 10 minutes, then transfer to a wire rack. Top with whipped cream, pecans, or marshmallow fluff if desired.
- Enjoy warm, at room temperature, or chilled.
Notes
- Adjust spices according to your preference.
- Make sure to not overfill the crusts to prevent spilling during baking.
- These pies can be made ahead of time and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg