A few autumns ago, I hosted a backyard potluck for some close neighbors and friends—blankets laid out, fairy lights twinkling, kids playing tag as the sun dipped behind the trees. I brought out a tray of mini sweet potato pies I had whipped up that morning, not sure what to expect.
I’d been experimenting with individual-sized desserts—something easy to grab, no slicing required, and just enough sweetness to satisfy without going overboard. These little pies vanished faster than I could blink. One of my friends, who usually passes on dessert, quietly stashed two in a napkin to “take home for later.”
Since then, these mini pies have become a regular rotation in our house. I love how the filling is silky and rich, spiced just right, while the crust stays flaky with a delicate snap at the edges. They’re the kind of treat you can sneak into lunchboxes, serve at a holiday table, or hand to a neighbor on a chilly evening. For someone like me, who thrives on feeding people and finding recipes that actually work, this one checks all the boxes: cozy, budget-friendly, and totally fuss-free.
I make them year-round now, even in spring, because sweet potatoes are always in our pantry. And if I’m being honest, I just like watching people’s faces light up when they take that first bite.
Short Description
Mini sweet potato pies are bite-sized, warmly spiced treats with a buttery homemade crust and velvety filling. Perfect for holidays, parties, or anytime snacking—easy to make and even easier to love.
Key Ingredients
For the Crust:
- 1¼ cups all-purpose flour (160g)
- ½ cup (1 stick) cold unsalted butter, cubed
- 2 tbsp granulated sugar (optional for a sweeter crust)
- ½ tsp salt
- 3–4 tbsp ice-cold water
For the Sweet Potato Filling:
- 2 medium sweet potatoes, roasted and mashed (about 1½ cups)
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup evaporated milk (or canned coconut milk for dairy-free)
- 2 tbsp melted butter (or vegan butter)
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
Optional Toppings:
- Whipped cream or Cool Whip
- Maple syrup drizzle
- Toasted pecans or walnuts
- Dusting of powdered sugar
Tools Needed
- Mixing bowls
- Pastry cutter or fork
- Rolling pin
- Muffin tin (mini-sized)
- Fork for docking
- Oven and baking sheet
- Blender or hand mixer
- Cooling rack
Cooking Instructions
Step 1: Prepare the Pie Crust Dough
In a large bowl, whisk flour, sugar (if using), and salt. Add cubed cold butter and use your fingers or a pastry cutter to blend until the mixture looks like coarse crumbs.
Slowly drizzle in ice-cold water, one tablespoon at a time, mixing gently until a shaggy dough forms. Press into a disk, wrap in plastic, and refrigerate for 30 minutes.
Step 2: Roast the Sweet Potatoes
Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and roast for 45–60 minutes until fork-tender and caramelized inside. Let cool slightly, then peel and mash until smooth. Measure out 1½ cups and set aside.
Step 3: Mix the Sweet Potato Filling
Lower oven temp to 350°F (175°C). In a mixing bowl, combine mashed sweet potatoes, sugars, milk, melted butter, egg, vanilla, cinnamon, nutmeg, and salt. Blend until the filling is smooth and creamy with no lumps.
Step 4: Roll Out the Dough
On a floured surface, roll out the chilled dough to about ⅛-inch thickness. Use a round cookie cutter or jar lid to cut circles just larger than the muffin tin wells.
Press each circle into the muffin tin, forming a small cup. Prick the bottoms with a fork.
Step 5: Fill & Bake
Spoon the filling into each crust, filling about ¾ full. Bake at 350°F for 20–25 minutes, until the filling is set and puffed. A toothpick should come out mostly clean. Pies will settle slightly as they cool—this is normal.
Step 6: Cool & Serve
Let pies cool in the tin for 10 minutes, then gently lift out and place on a wire rack to cool completely. Top with whipped cream, a maple drizzle, or crushed nuts if desired.
Why You’ll Love This Recipe
– Perfect portion size—no slicing needed
– Easy to prep ahead for parties or holidays
– Kid-friendly and adult-approved
– Warm spices and creamy filling feel like a hug
– Freezer-friendly for make-ahead convenience
– Dairy-free adaptable without losing flavor
Mistakes to Avoid & Solutions
1. Overworking the dough
Why it matters: Tough crust.
Solution: Stop mixing as soon as the dough holds together. A few floury bits are okay.
2. Using hot sweet potatoes in the filling
Why it matters: Hot mash can cook the egg prematurely.
Solution: Let sweet potatoes cool before mixing.
3. Filling the crusts too high
Why it matters: Overflow and soggy edges.
Solution: Fill each crust only about ¾ full to give it space to puff and settle.
4. Skipping crust chilling
Why it matters: Shrinking and cracking in the oven.
Solution: Chill your dough for at least 30 minutes before rolling.
5. Baking too long
Why it matters: Dry or cracked tops.
Solution: Start checking at 20 minutes. The filling should look set and barely jiggle.
Serving and Pairing Suggestions
Serve these warm or room temp at a brunch buffet, afternoon tea, or dessert table.
They shine with a drizzle of maple syrup and a dollop of whipped cream.
For drinks, pair with chai lattes, spiced cider, or even a cold brew for contrast.
You can also plate them individually with a sprinkle of nuts and powdered sugar for a polished look.
Storage and Reheating Tips
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Wrap individually and freeze up to 2 months. Thaw in the fridge overnight.
Reheat: Warm in a 300°F oven for 8–10 minutes. Avoid microwaving—it softens the crust.
Avoid: Leaving out for more than 2 hours at room temp if using dairy.
FAQs
1. Can I use canned sweet potato puree instead of roasting?
Yes! Just make sure it’s plain puree—not the pre-sweetened pie filling—and use about 1½ cups.
2. How do I make this gluten-free?
Substitute the all-purpose flour with a 1:1 gluten-free blend. Add an extra tablespoon of cold water if the dough feels dry.
3. What if I don’t have a mini muffin tin?
Use a regular muffin tin and adjust baking time by adding 5–7 minutes. They’ll be more like hand pies!
4. Can I make them ahead of time?
Absolutely. Bake them up to 2 days in advance and refrigerate. Add toppings just before serving.
5. My filling cracked after baking—what went wrong?
Cracks usually happen from overbaking or rapid cooling. Try reducing bake time slightly and let them cool slowly in the oven with the door ajar.
Tips & Tricks
Roast the sweet potatoes a day ahead to save time.
Use a food processor to make the dough extra quick and even.
Chill the rolled-out dough circles for 10 minutes before filling to help them hold their shape.
Sprinkle a pinch of brown sugar on the crust before filling for added crunch.
For a fall twist, add a touch of clove or allspice to the filling.
Recipe Variations
1. Dairy-Free Version
Swap evaporated milk for full-fat coconut milk.
Use vegan butter and skip the whipped cream topping or use dairy-free whip.
Flavor profile: Slightly tropical and warm, with extra depth from coconut.
2. Graham Cracker Crust
Mix 1½ cups crushed graham crackers with ¼ cup melted butter and 2 tbsp sugar.
Press into mini muffin tins and bake for 5 minutes before adding filling.
Flavor profile: Crunchy, slightly caramelized, and kid-approved.
3. Maple Pecan Mini Pies
Add 2 tbsp pure maple syrup to the filling and top each pie with a pecan half before baking.
Flavor profile: Rich, nutty, and perfect for Thanksgiving.
4. Chai-Spiced Sweet Potato Pies
Add ½ tsp ground ginger and a pinch of cardamom to the filling.
Flavor profile: Aromatic, spicy, and cozy.
Final Thoughts
Making these mini sweet potato pies felt like baking tiny hugs for my family. I watched my youngest sneak one before dinner (she thought I didn’t see), and my husband nearly polished off half the tray by the time the dishes were done. That’s how I know it’s a keeper. They’ve got that soft, spiced filling wrapped in buttery crust that tastes like fall decided to throw a party.
These are the kind of treats I love having in my back pocket — easy enough for a weekday, cute enough for potlucks, and cozy enough to share with neighbors. And let’s be honest, anything that makes cleanup easy and the house smell this good? That’s a win in my book.
If you’re craving something comforting, real, and just sweet enough, these pies are calling your name. So dust a little flour on that countertop, roast those sweet potatoes, and have fun with it. I promise — your kitchen is about to smell amazing, and your family will be asking for seconds.
Mini Sweet Potato Pies
Ingredients
For the Crust:
- 1¼ cups all-purpose flour 160g
- ½ cup 1 stick cold unsalted butter, cubed
- 2 tbsp granulated sugar optional for a sweeter crust
- ½ tsp salt
- 3 –4 tbsp ice-cold water
For the Sweet Potato Filling:
- 2 medium sweet potatoes roasted and mashed (about 1½ cups)
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup evaporated milk or canned coconut milk for dairy-free
- 2 tbsp melted butter or vegan butter
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
Optional Toppings:
- Whipped cream or Cool Whip
- Maple syrup drizzle
- Toasted pecans or walnuts
- Dusting of powdered sugar
Instructions
- Whisk flour, sugar (if using), and salt in a bowl. Cut in cold butter until crumbly.
- Add ice water, a tablespoon at a time, mixing just until dough comes together. Shape into a disk, wrap, and chill for 30 minutes.
- Preheat oven to 400°F (200°C). Pierce potatoes and roast for 45–60 minutes until tender. Let cool, peel, and mash. Measure out 1½ cups.
- Reduce oven to 350°F (175°C). Mix mashed potatoes with both sugars, milk, butter, egg, vanilla, cinnamon, nutmeg, and salt until smooth and creamy.
- Roll chilled dough to ⅛-inch thick. Cut circles slightly larger than muffin tin wells. Press into greased tin and prick bottoms with a fork.
- Spoon filling into each crust, about ¾ full. Bake for 20–25 minutes until set and slightly puffed. They’ll settle as they cool.
- Cool in the pan for 10 minutes, then transfer to a rack. Garnish with whipped cream, maple syrup, or nuts if desired.
