Traditional Mini Sweet Potato Pies

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Golden, creamy, and packed with the cozy flavors of fall, these Traditional Mini Sweet Potato Pies are the perfect handheld dessert for any occasion. They combine the rich taste of sweet potatoes with warm spices and a buttery, flaky crust, all baked into adorable individual portions. Whether you’re prepping for a holiday gathering or just craving a comforting homemade treat, these mini pies hit all the right notes.

Their smooth, velvety filling is sweetened just right and balanced with hints of cinnamon and nutmeg, making each bite melt in your mouth. Served warm or chilled, they’re crowd-pleasers that also double as an elegant addition to dessert tables. If you’ve never tried sweet potato pie in mini form, get ready for a charming twist on a classic Southern staple.

Why You’ll Love This Traditional Mini Sweet Potato Pies

These mini pies are an ideal dessert choice for parties, potlucks, or even for personal indulgence. Their size makes them easier to serve and store, and they bake faster than full-sized pies. Each pie is its own perfect little package of flaky crust and creamy, spiced sweet potato filling. Plus, they freeze well, making them great for prepping ahead of time.

Preparation Phase & Tools to Use

To prepare Traditional Mini Sweet Potato Pies, you’ll need some basic kitchen tools: a mixing bowl for the filling, a hand or stand mixer to blend it smoothly, a rolling pin for the pie crust, and most importantly, a muffin or mini tart pan to shape and bake your pies. A food processor helps if you’re making homemade crust. Don’t forget a fork and pastry cutter for working the dough. Each tool ensures the right texture—from flaky crust to creamy filling.

Preparation Tips

Start with cooked, mashed sweet potatoes that are completely cooled. This prevents the eggs from scrambling when mixed. When making the crust, chill your dough before rolling to get that signature flakiness. Press the dough evenly into the muffin tin to avoid uneven baking. Don’t overfill the shells—leave a bit of space for the filling to expand slightly as it bakes. For the best flavor, let the pies cool completely and rest for a few hours before serving. A dollop of whipped cream or a sprinkle of cinnamon on top never hurts either.

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Ingredients for Traditional Mini Sweet Potato Pies

For the Sweet Potato Filling:

• 2 cups mashed sweet potatoes (about 2 large sweet potatoes, roasted and peeled)
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1/2 cup evaporated milk (or heavy cream for extra richness)
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger (optional)
• 1/4 teaspoon salt

For the Crust:

• 2 1/2 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 6–8 tablespoons ice water

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Step 1: Prepare the Pie Dough

In a large bowl or food processor, combine flour, sugar, and salt. Add cold, cubed butter and pulse or cut in using a pastry cutter until the mixture resembles coarse crumbs. Slowly add ice water, 1 tablespoon at a time, just until the dough comes together. Divide into two discs, wrap in plastic, and chill for at least 1 hour.

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Step 2: Make the Sweet Potato Filling

While the dough chills, prepare the filling. In a large mixing bowl, mash the roasted sweet potatoes until smooth. Add both sugars, eggs, evaporated milk, melted butter, vanilla extract, and spices. Mix until well combined and silky. A hand mixer or whisk works great for a lump-free texture.

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Step 3: Preheat the Oven

Set your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin or use parchment liners. This ensures the mini pies release easily after baking.

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Step 4: Roll and Cut the Dough

On a lightly floured surface, roll out one dough disc to about 1/8 inch thickness. Using a round cutter (around 4 inches in diameter), cut out circles and gently press them into each muffin cup. Re-roll scraps as needed. Prick the bottom of each crust with a fork to prevent puffing.

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Step 5: Fill the Mini Pie Shells

Spoon the sweet potato filling into each prepared pie shell, filling about 3/4 full. The filling will puff slightly as it bakes, so leave some room.

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Step 6: Bake to Perfection

Bake in the preheated oven for 22–28 minutes, or until the filling is set and slightly puffed, and the crust is golden brown. A toothpick inserted into the center should come out mostly clean. Let the pies cool in the pan for 10 minutes before transferring to a wire rack.

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Step 7: Cool and Serve

Allow the mini pies to cool completely before serving. This helps the filling set fully and makes them easier to remove from the tin. Serve with whipped cream or a dusting of powdered sugar for extra charm.

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Notes

Traditional Mini Sweet Potato Pies are wonderfully versatile and can be customized to suit your taste. You can swap out the evaporated milk for coconut milk for a dairy-free version or add a tablespoon of bourbon or maple syrup for an extra layer of flavor. Using roasted sweet potatoes (instead of boiled) deepens the flavor and helps reduce excess moisture. You can make the dough and filling a day ahead to save time; just keep them refrigerated until you’re ready to assemble and bake.

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Watch Out for These Mistakes While Cooking

• Overworking the dough: This can make the crust tough. Handle it just enough to bring it together.
• Warm butter in the crust: Make sure your butter is cold when making the dough. Warm butter will result in a greasy, less flaky crust.
• Filling too full: Overfilling can cause the mixture to spill over during baking, making it hard to remove the pies from the tin.
• Undercooking the sweet potatoes: Make sure they’re soft all the way through before mashing to get a creamy filling.
• Skipping the cooling time: Let the pies cool fully before serving so the filling sets properly.

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Storage Instructions

Store leftover mini sweet potato pies in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a 300°F oven for about 8–10 minutes or until just heated through. These pies also freeze beautifully—wrap each one tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

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Estimated Nutrition

(Per mini pie, assuming recipe yields 12 pies)

• Calories: 270
• Total Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Cholesterol: 55mg
• Sodium: 120mg
• Carbohydrates: 32g
• Fiber: 2g
• Sugar: 15g
• Protein: 3g

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Frequently Asked Questions

What’s the best way to cook sweet potatoes for the filling?

Roasting them brings out their natural sweetness and helps avoid excess moisture compared to boiling.

Can I use canned sweet potatoes?

Yes, but make sure to drain and mash them thoroughly. The flavor is slightly different, but still delicious.

Can I make these mini pies ahead of time?

Absolutely! They keep well in the fridge and freezer. Just reheat before serving for best texture.

Can I use store-bought pie crust?

Yes, store-bought dough works in a pinch, though homemade gives the best flavor and texture.

Do I need to blind-bake the crust?

No need! Since these are mini pies and the filling isn’t overly wet, they bake perfectly in one go.

How do I prevent soggy bottoms?

Make sure your crust is rolled thin enough and your sweet potatoes are not watery. You can also prick the crust with a fork before filling.

What if I don’t have a muffin tin?

You can use mini tart pans or even ramekins, but adjust baking time slightly and grease well.

Can I add toppings?

Definitely—whipped cream, marshmallow fluff, pecans, or a sprinkle of cinnamon sugar are all great choices.

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Conclusion

Traditional Mini Sweet Potato Pies are a delightful twist on a cherished classic, bringing the soul-warming essence of sweet potato pie into a perfectly portioned treat. With their spiced, creamy filling and golden crust, they’re made to impress and built for sharing. Whether served at festive gatherings, cozy nights in, or packed into lunchboxes, these mini pies offer big comfort in a small package. Once you try them, they just might become a permanent part of your dessert rotation.

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