Sweet potato pie has a way of making a kitchen feel warm, even before the oven turns on. These mini sweet potato pies deliver all that cozy flavor in a fun, portable size. They’re rich, creamy, lightly spiced, and just sweet enough to feel special without being heavy.
Serve them at a party, give them as gifts, or save a few for late-night snacks. If you love traditional sweet potato pie, these little versions will become your new go-to treat.
What Makes This Special
Mini pies are effortless to share and easy to portion, so you get dessert without committing to a huge slice. The filling is smooth and silky, with the warm flavors of cinnamon, nutmeg, and vanilla.
The crust bakes up crisp around the edges, giving each bite a buttery crunch. Best of all, they bake faster than a full pie and cool quickly, so you can enjoy them sooner. They’re also perfect for holiday platters or make-ahead desserts.
What You’ll Need
- Sweet potatoes (about 2 medium; 1 1/2 cups mashed)
- Unsalted butter (4 tablespoons, melted)
- Brown sugar (1/2 cup, packed)
- Granulated sugar (1/4 cup)
- Eggs (2 large)
- Evaporated milk (1/2 cup)
- Vanilla extract (1 teaspoon)
- Ground cinnamon (1 teaspoon)
- Ground nutmeg (1/4 teaspoon)
- Salt (1/4 teaspoon)
- Pie crust (store-bought or homemade; enough for two 9-inch crusts)
- Optional toppings: whipped cream, toasted pecans, or a dusting of cinnamon
Step-by-Step Instructions
- Prep the sweet potatoes: Peel and cube the sweet potatoes.
Boil in salted water until fork-tender, about 12–15 minutes. Drain well, then mash until smooth. Measure out 1 1/2 cups.
- Heat the oven: Preheat to 350°F (175°C).
Lightly grease a standard 12-cup muffin pan, or line with paper liners for easy removal.
- Make the filling: In a mixing bowl, combine the mashed sweet potatoes, melted butter, brown sugar, granulated sugar, eggs, evaporated milk, vanilla, cinnamon, nutmeg, and salt. Whisk until silky and well-blended. The mixture should be pourable but not runny.
- Prepare the crusts: Roll out the pie dough to about 1/8-inch thick.
Use a round cutter (3 to 3 1/2 inches) to cut circles. Gently press each circle into the muffin cups, letting the dough reach the top edge to form mini crusts.
- Fill the pies: Spoon or pour the filling into each crust, leaving a little space at the top (about 1/8 inch). You should fill 12–16 mini pies, depending on your pan and crust thickness.
- Bake: Bake for 18–24 minutes, until the centers are mostly set and just slightly wobbly.
The crust edges should be lightly golden. Avoid overbaking to keep the filling creamy.
- Cool: Let the pies cool in the pan for 10 minutes, then carefully lift them out and place on a rack to cool completely. This helps the crust stay crisp.
- Finish and serve: Top with a dollop of whipped cream, a sprinkle of cinnamon, or chopped toasted pecans.
Serve slightly warm or at room temperature.
Keeping It Fresh
Store the cooled mini pies in an airtight container in the refrigerator for up to 4 days. If stacking, place parchment between layers to protect the tops. For longer storage, freeze them on a baking sheet until firm, then transfer to a freezer bag.
They’ll keep well for up to 2 months. Reheat from the fridge in a 300°F (150°C) oven for 8–10 minutes, or from frozen for 12–15 minutes, until warmed through.
Benefits of This Recipe
- Quicker bake time: Minis cook faster than a full-size pie, which is great when you’re juggling multiple dishes.
- Portion control: Built-in serving sizes make it easy to satisfy a sweet tooth without going overboard.
- Make-ahead friendly: They hold up well in the fridge and reheat nicely, so you can prep days ahead.
- Crowd-pleasing flavors: Sweet potato, warm spice, and buttery crust are familiar and comforting.
- Flexible toppings: Dress them up for holidays or keep them simple for everyday treats.
Pitfalls to Watch Out For
- Watery filling: If the sweet potatoes are too wet, the filling can be loose. Drain well and mash thoroughly, or briefly dry the mash in a warm pan.
- Overbaking: Dry, cracked tops mean they went too long.
Pull them when the center still has a slight jiggle.
- Soggy bottoms: Warm filling in cold dough helps prevent sogginess. Also, let pies cool on a rack, not in a closed container.
- Thick crust: Roll the dough evenly and not too thick. Thick crust can overwhelm the filling in mini portions.
- Sticking to the pan: Grease the muffin cups well or use liners.
Let them rest a few minutes before removing.
Alternatives
- Crust swaps: Try graham cracker crusts. Press a mixture of crumbs, sugar, and melted butter into the cups and par-bake for 5 minutes.
- Dairy-free: Use coconut milk instead of evaporated milk and plant-based butter. The slight coconut note pairs nicely with sweet potato.
- Lower sugar: Cut sugar by 25–30% without losing structure.
The natural sweetness of the potatoes carries the flavor.
- Spice variations: Add a pinch of ginger or allspice, or swap cinnamon and nutmeg for pumpkin pie spice.
- Topping ideas: Maple whipped cream, candied pecans, or a drizzle of caramel sauce for a richer finish.
- No-boil method: Roast sweet potatoes at 400°F (205°C) until soft. Roasting concentrates flavor and reduces water content.
FAQ
Can I use canned sweet potato or yams?
Yes, canned sweet potato puree works well. Make sure it’s plain, not candied yams in syrup.
If it looks watery, blot with paper towels or simmer briefly to thicken.
Do I need to blind-bake the crust?
For most muffin pans, blind-baking isn’t necessary. If you prefer extra-crisp crusts, par-bake the dough for 5–7 minutes before filling.
How do I know when they’re done?
The edges should be set and the centers should have a gentle wobble. A toothpick won’t come out clean like cake; look for a custard-like set with no wet liquid on top.
Can I make these gluten-free?
Yes.
Use a gluten-free pie crust or press in a gluten-free cookie crumb crust. The filling is naturally gluten-free.
What if I don’t have a round cutter?
Use a drinking glass or jar lid with a 3–3 1/2 inch diameter. Dust with flour to prevent sticking and twist gently to cut clean circles.
Can I make them in mini muffin pans?
You can.
Cut smaller crust rounds (about 2 1/2 inches), fill with a tablespoon of filling, and start checking at 12–14 minutes.
How can I make the filling extra smooth?
Use a food processor or immersion blender to whip the filling until creamy. Strain through a fine-mesh sieve for an ultra-silky texture.
What’s the best way to reheat without drying them out?
Warm in a 300°F (150°C) oven for 8–10 minutes. Avoid the microwave, which can make the crust soggy.
Can I use pumpkin instead of sweet potato?
Yes.
Swap with an equal amount of pumpkin puree. You may want to increase sugar slightly since pumpkin is less sweet than sweet potato.
How far ahead can I make them?
You can bake them up to two days ahead. Store covered in the fridge and add toppings just before serving.
Final Thoughts
Mini sweet potato pies bring all the comfort of the classic dessert in neat, shareable bites.
They’re easy to make, adaptable to different diets, and ideal for holidays or weeknight treats. With a few simple steps and warm spices, you’ll have a tray of golden, fragrant pies ready to enjoy. Keep a batch in the freezer for surprise guests—or for yourself when the craving hits.