Mini Sweet Potato Pies

IIntroduction

There’s something borderline sacred about sweet potato pie in the South. It’s not just dessert; it’s history on a plate. Sweet, earthy, and soul-hugging, it’s what Grandma served up every Thanksgiving, no exceptions. But not everyone wants to deal with a whole damn pie. That’s where these mini sweet potato pies swagger in. Think of them as little pockets of tradition you can eat with one hand while flipping the bird at store-bought desserts.

I made my first batch in a beat-up kitchen in Memphis, flour everywhere, radio blasting Delta blues. Took one bite and instantly knew—these weren’t just good, they were dangerous. Creamy sweet potato filling with hints of cinnamon and nutmeg, cradled in a buttery crust that flakes like a good story. They’re like your favorite aunt’s hug—warm, familiar, and addictive.

Perfect for holidays, potlucks, or when life kicks you in the teeth and you just need a win. They freeze well, reheat like champs, and hit that sweet spot between comfort food and straight-up indulgence. Whether you’re Southern born or just Southern-curious, these mini sweet potato pies speak the universal language of damn good food.

Ready to ditch the store-bought nonsense and get flour under your nails? Good. Let’s make some unforgettable mini sweet potato pies worth remembering.

Why You’ll Love This Recipe

• Perfect portion size: No slicing, no mess, just grab-and-go comfort.
• Bold Southern flavor: Packed with spices and soul.
• Freezer-friendly: Make ahead, stash, and reheat like a boss.
• Impressively homemade: Looks pro, tastes better.
• Kid and crowd approved: Everyone loves a mini pie.

Ingredients

For the crust:

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter (cold, diced)
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 6-8 tbsp ice water

For the filling:

• 2 cups mashed sweet potatoes (about 2 large potatoes)
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup evaporated milk
• 2 eggs
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt

Instructions/Method

1. Prep the crust: In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until crumbly. Add ice water one tablespoon at a time until dough comes together. Divide, wrap in plastic, and chill for 30 minutes.
2. Bake the sweet potatoes: Roast at 400°F for about 45 minutes. Cool, peel, and mash.
3. Make the filling: In a bowl, combine mashed sweet potatoes, sugars, evaporated milk, eggs, melted butter, vanilla, cinnamon, nutmeg, and salt. Mix until smooth.
4. Roll out dough: On a floured surface, roll out the chilled dough. Cut circles to fit a muffin tin. Press into greased tins.
5. Fill and bake: Spoon filling into each crust. Bake at 350°F for 25-30 minutes, until set and slightly puffed.
6. Cool and serve: Let them cool in the pan for 10 minutes, then transfer to a wire rack.

Tips & Variations

• Add a pecan topping for a crunchy twist.
• Use store-bought crust if you’re in a rush—no shame.
• Swap spices: Try allspice or cardamom for a unique flavor profile.

Note

Make sure your sweet potatoes are fully cooled before mixing with eggs to avoid scrambling. Don’t overwork your pie dough—tough crust is a sin.

Serving Suggestions

Serve these warm mini sweet potato pies with a dollop of whipped cream or a drizzle of caramel. Perfect with black coffee or a stiff bourbon on the rocks. They shine at Thanksgiving, yes, but they’re also perfect for summer picnics, lazy Sundays, or late-night cravings.

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