Mini Sweet Potato Pies bring together the rich warmth of traditional Southern flavors in a delightful, bite-sized treat. These little pies offer creamy spiced sweet potato filling wrapped in a buttery crust, making them perfect for holidays, parties, and family gatherings. Their smooth sweetness and fragrant spices create a cozy dessert everyone loves.
Mini Sweet Potato Pies:
This miniature version of the classic pie keeps all the nostalgic goodness but adds convenience and charm. Each little pie delivers the same silky texture and bold flavor, making them ideal for serving guests or enjoying as a quick dessert. They are simple to prepare, wonderfully festive, and always a crowd favourite.
History:
Sweet potato pie is a treasured staple in Southern American cuisine, tracing its roots to African and Native American culinary traditions. Early cooks used sweet potatoes as a naturally sweet, abundant ingredient in pies long before pumpkin became popular. Over time, sweet potato pie evolved into a holiday classic, celebrated for its deep flavor and comforting aroma. Mini versions of this iconic dessert bring the same history and flavor in a modern, convenient format perfect for gatherings and celebrations.
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Mini Sweet Potato Pies
Ingredients
- 2 cups mashed sweet potatoes (cooked and cooled)
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup evaporated milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- Pinch of salt
- 2 ready-made pie crusts or mini tart shells
Instructions
- Preheat oven to 350°F (175°C).
- Roll out pie crust and cut into circles that fit mini muffin tins.
- Press each circle into the muffin cups to create mini shells.
- Mix sweet potatoes, sugars, milk, eggs, vanilla, and spices in a bowl.
- Stir until smooth and creamy.
- Spoon filling into each mini pie shell.
- Bake for 20–25 minutes until the filling sets.
- Cool completely before removing from the pan.
- Top with whipped cream if desired.
Notes
- Cook sweet potatoes until very soft for a smooth filling.
- Avoid overmixing to keep the filling light.
- Use a nonstick mini muffin pan for easy release.
- Cool pies fully before serving.
- Add more spices for a stronger flavour.
Tips for Mini Sweet Potato Pies:
- Bake sweet potatoes instead of boiling for richer taste.
- Use a cookie cutter to create perfectly sized crusts.
- Chill filling for 10 minutes before baking to thicken it slightly.
- Sprinkle cinnamon sugar on the crust edges for extra flavour.
- Store leftovers in the refrigerator for up to 4 days.
FAQ’s for Sweet Potato Pies:
Q: Can I make these pies ahead of time?
Yes. They store well in the fridge and reheat perfectly.
Q: Can I freeze Mini Sweet Potato Pies?
Absolutely. Freeze them for up to 2 months and thaw before serving.
Q: Can I use canned sweet potatoes?
Yes, but ensure they are unsweetened to avoid overpowering sweetness.
Q: What crust works best?
Traditional pie crust, graham cracker crust, or store-bought mini shells all work well.
Q: How do I prevent soggy bottoms?
Bake crusts for 5 minutes before adding filling.
Conclusion:
Mini Sweet Potato Pies deliver all the comfort and flavor of the classic dessert in a charming, bite-sized version. These mini treats are easy to serve, simple to prepare, and filled with warm spices that make them perfect for holidays or any occasion. Their silky texture and irresistible sweetness ensure everyone will reach for seconds.