Mini Sweet Potato Pies
Mini Sweet Potato Pies offer creamy, spiced filling inside a golden crust for a perfect bite-sized dessert. These delicious mini pies are quick to prepare, easy to serve, and ideal for fall holidays or year-round enjoyment. Their smooth texture and warm spices make them irresistible.
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.