Nutrition Information
(Per mini pie, assuming recipe makes 12)
- Calories: 280
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Sugar: 18g
- Fiber: 2g
- Protein: 3g
User Reviews/Comments
“These mini sweet potato pies were a hit at our church potluck. Not a crumb left!” — Denise W.
“I used a gluten-free crust and it still came out perfect. Will be making mini sweet potato pies again.” — Troy M.
“My kids devoured them. Mini sweet potato pies are better than cupcakes any day.” — Carla J.
FAQs
Can I use canned sweet potatoes? Yes, but drain them well. You want mashed, not watery. Roasting fresh gives deeper flavor in your mini sweet potato pies.
How long do they keep? In the fridge, up to 5 days. In the freezer, up to 3 months. Reheat in the oven for best texture.
Can I make them ahead? Absolutely. Bake, cool, and store. Warm up before serving.
Do I have to blind bake the crust? No need here. The filling sets quickly enough to keep the crust crisp.
Can I make these vegan? Yes. Use plant-based butter, almond milk, and flax eggs. Flavor holds up just fine.
What if I don’t have a food processor? Cut butter in by hand using a pastry cutter or even two forks. Old-school still works for making mini sweet potato pies.
Conclusion
Mini sweet potato pies aren’t just adorable, they’re a bite-sized rebellion against the bland and boring. They bring the South to your kitchen, no passport required. Sweet potato has a legacy, a story, and stuffing it into these flaky little vessels is a damn good way to honor it. Make a batch, share ’em (or don’t), and let every bite remind you that real food tells a story.
And if you’re curious about the history and roots of this humble pie, take a detour to Wikipedia’s article on Sweet Potato Pie and get a taste of how deep this dish really goes. Mini sweet potato pies—small size, big flavor, unforgettable soul.
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
- 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.
- Bake the sweet potatoes: Roast at 400°F for about 45 minutes. Cool, peel, and mash.
- Make the filling: In a bowl, combine mashed sweet potatoes, sugars, evaporated milk, eggs, melted butter, vanilla, cinnamon, nutmeg, and salt. Mix until smooth.
- Roll out dough: On a floured surface, roll out the chilled dough. Cut circles to fit a muffin tin. Press into greased tins.
- Fill and bake: Spoon filling into each crust. Bake at 350°F for 25-30 minutes, until set and slightly puffed.
- Cool and serve: Let them cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
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.
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