Mini Sweet Potato Pies
Mini sweet potato pies are cozy, bite-sized delights with a flaky, buttery crust and creamy spiced filling. Perfect for parties, holidays, or sweet cravings—simple to make, impossible to resist.
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.