Description
These Mini Sweet Potato Pies are a delightful bite-sized twist on the classic southern dessert. Featuring a creamy, spiced sweet potato filling nestled in flaky pre-made mini pie crusts, they’re perfect for holiday gatherings or as a sweet treat anytime. Topped optionally with whipped cream or marshmallow fluff and a dusting of cinnamon, these pies combine warm spices and sweet potatoes for a comforting flavor experience.
Ingredients
Scale
For the Pie Filling:
- 2 medium sweet potatoes, peeled and cubed
- 1/2 cup brown sugar, packed
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 2 large eggs
For the Pie Crust:
- 1 package pre-made mini pie crusts (or 1 package of regular pie crust, cut into small rounds)
For the Topping (optional):
- Whipped cream or marshmallow fluff
- Cinnamon (for sprinkling)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a muffin tin with mini pie crusts—use about 6-8 mini crusts, or cut larger crusts into smaller rounds to fit snugly into the tin.
- Cook the sweet potatoes: In a medium pot, bring water to a boil. Add the peeled and cubed sweet potatoes and cook for 12-15 minutes, or until tender when pierced with a fork.
- Mash the sweet potatoes: Drain the sweet potatoes thoroughly, then transfer them to a large bowl. Mash them using a potato masher or fork until smooth and free of lumps.
- Mix the filling: To the mashed sweet potatoes, add brown sugar, heavy cream, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt. Stir well until all ingredients are evenly combined and the mixture is smooth.
- Add eggs: Beat the eggs in a separate small bowl, then incorporate them into the sweet potato mixture. Stir until the filling is creamy and smooth, ensuring the eggs are fully mixed in.
- Fill the crusts: Spoon the sweet potato filling evenly into the prepared mini pie crusts, filling each about three-quarters full to allow space for baking.
- Bake the pies: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the pies from the oven and allow them to cool in the tin for 10 minutes. Serve warm or at room temperature.
- Add optional toppings: Before serving, optionally top each mini pie with whipped cream, marshmallow fluff, or a light sprinkle of cinnamon for extra flavor and presentation.
Notes
- Use pre-made pie crusts for convenience, but ensure they fit your muffin tin by cutting as needed.
- Do not overfill the crusts to prevent overflow during baking.
- Allow the pies to cool slightly as the filling sets more firmly upon standing.
- Sweet potatoes can be steamed instead of boiled for slightly better nutrient retention.
- Variations: add chopped pecans to the filling for a crunchy texture.
