Description

These Mini Sweet Potato Pies are a delightful twist on a classic dessert, featuring creamy spiced sweet potato filling nestled in buttery pre-made mini pie crusts. Perfectly portioned for a crowd or a cozy treat, these pies combine warm cinnamon, nutmeg, and ginger flavors for a comforting autumn-inspired dessert. Quick to prepare and bake, they are ideal for holiday gatherings or anytime you crave a sweet, nostalgic indulgence.

Ingredients

Scale

Pie Filling

2 medium sweet potatoes, peeled and cubed
1/2 cup brown sugar, packed
1/4 cup heavy cream
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
2 large eggs

Pie Crust

1 package pre-made mini pie crusts (or 1 package of regular pie crust, cut into small rounds)

Topping (Optional)

Whipped cream or marshmallow fluff
Cinnamon, for sprinkling

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Instructions

Preheat and prepare crusts: Preheat the oven to 375°F (190°C). Line a muffin tin with mini pie crusts, using about 6-8 mini crusts, or cut larger crusts into smaller rounds to fit the tin properly.
Cook sweet potatoes: In a medium pot, bring water to a boil. Add the cubed sweet potatoes and cook for 12-15 minutes until tender when pierced with a fork.
Mash sweet potatoes: Drain the sweet potatoes and transfer them to a large bowl. Mash them until smooth using a potato masher or fork, ensuring there are no lumps.
Mix filling ingredients: Add brown sugar, heavy cream, vanilla extract, cinnamon, nutmeg, ginger, and salt to the mashed sweet potatoes. Stir until the mixture is well combined and smooth.
Add eggs: Beat the eggs in a small bowl, then add them to the sweet potato filling. Mix thoroughly until the filling is smooth and creamy, ensuring the eggs are fully incorporated.
Fill the crusts: Spoon the sweet potato filling evenly into the prepared mini pie crusts, filling each about three-quarters full to allow for slight expansion during baking.
Bake the mini pies: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
Cool: Remove the mini pies from the oven and allow them to cool for 10 minutes in the pan. These can be served warm or at room temperature.
Add toppings (optional): Before serving, optionally top each mini pie with whipped cream or marshmallow fluff and sprinkle lightly with cinnamon for extra flavor and presentation.

Notes

Using pre-made pie crusts saves time and effort; if cutting larger round crusts, ensure they fit snugly in the muffin tin to avoid cracking during baking.
Be careful not to overfill the crusts to prevent spilling during baking.
Sweet potatoes can be cooked ahead of time and mashed filling prepared a day before to streamline the baking process.
These pies can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
Reheat gently in the oven or microwave before serving if preferred warm.