Mini Sweet Potato Pies

What if you could enjoy all the rich, cozy flavor of sweet potato pie in a perfectly portioned, hand-held treat?
That’s exactly what these Mini Sweet Potato Pies deliver—a buttery crust filled with smooth, spiced sweet potato goodness, ideal for holidays or everyday indulgence.

They’re easy to make, freezer-friendly, and always a hit at parties, potlucks, or casual family gatherings.

Why These Mini Pies Are a Must-Try

Mini Sweet Potato Pies give you all the comfort of a full-sized pie, but in a personal size that’s perfect for sharing.
They bake faster, cool quicker, and are easy to decorate individually.

Prep time takes about 30 minutes including roasting the potatoes.
Bake time is about 25 minutes.
You’ll have a dozen mini pies ready in just over an hour, not counting chill time for the dough.

Perfect for Thanksgiving, Christmas, or when you want a cozy dessert without the fuss of slicing and serving.

Ingredients You’ll Need

For the Pie Crust

• 1 1/4 cups all-purpose flour (about 160 grams)
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 2 tablespoons granulated sugar (optional, for sweetness)
• 1/2 teaspoon salt
• 3 to 4 tablespoons ice-cold water

For the Sweet Potato Filling

• 2 medium sweet potatoes, roasted and mashed (about 1 1/2 cups mashed)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup evaporated milk (or canned coconut milk for a dairy-free option)
• 2 tablespoons melted butter (or vegan butter)
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt

Optional Toppings

• Whipped cream or Cool Whip
• Maple syrup drizzle
• Toasted pecans or walnuts
• Dusting of powdered sugar

Ingredient Tips

• Use cold butter straight from the fridge to ensure a flaky crust.
• Roasting sweet potatoes instead of boiling concentrates their flavor and sweetness.
• Coconut milk makes an excellent dairy-free substitute for evaporated milk without sacrificing creaminess.

Step-by-Step Instructions

Step 1: Prepare the Pie Crust Dough
In a large bowl, whisk together the flour, sugar if using, and salt.
Add the cubed cold butter.
Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

Drizzle in ice-cold water, one tablespoon at a time, mixing gently after each addition.
Add just enough water for the dough to come together without being sticky.

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C).
Pierce the sweet potatoes several times with a fork.
Place them on a baking sheet and roast for 45 to 60 minutes, or until completely tender.

Allow the sweet potatoes to cool slightly.
Peel off the skins and mash the flesh until smooth.
Measure out about 1 1/2 cups for the filling.

Step 3: Mix the Sweet Potato Filling
Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, melted butter, egg, vanilla extract, cinnamon, nutmeg, and salt.

Use a hand mixer or a blender to whip the filling until smooth and creamy.
No lumps should remain for the silkiest texture.

Step 4: Roll Out the Dough
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.

Use a round cookie cutter or a jar lid to cut out circles slightly larger than the wells of your mini muffin tin.

Gently press each dough circle into the wells of a greased or nonstick mini muffin tin, forming little pie cups.

Prick the bottom of each crust lightly with a fork to prevent puffing during baking.

Step 5: Fill and Bake
Fill each pie shell about 3/4 full with the sweet potato filling.

Bake the pies at 350°F (175°C) for 20 to 25 minutes, or until the filling is set and slightly puffed.

The pies will settle slightly as they cool, which is normal.

Step 6: Cool and Serve
Allow the mini pies to cool in the pan for about 10 minutes.
Then carefully remove them and transfer to a wire rack to cool completely.

Serve warm or at room temperature with your choice of toppings.

How to Serve Them Perfectly

Mini Sweet Potato Pies are adorable and delicious on their own.
But toppings can take them to the next level.

Serving Suggestions

• Top with a dollop of whipped cream or Cool Whip
• Drizzle with a little maple syrup for added sweetness
• Sprinkle with toasted pecans or walnuts for crunch
• Dust lightly with powdered sugar for a festive touch

Perfect for dessert tables, brunches, or as elegant individual servings at holiday meals.

Storage and Make-Ahead Tips

To store in the fridge
Cool completely before storing.
Place in an airtight container and refrigerate for up to 4 days.

To freeze
Wrap cooled pies individually in plastic wrap, then place them in a freezer-safe bag.
Freeze for up to 2 months.
Thaw overnight in the refrigerator before serving.

To reheat
Warm in a 300°F oven for about 10 minutes.
Or microwave individual pies for 15 to 20 seconds until just warmed through.

Make-ahead tip
Prepare and bake the mini pies a day or two before your event.
Store chilled and decorate or garnish just before serving.

Recipe Variations

1. Dairy-Free Mini Sweet Potato Pies
Use canned coconut milk and vegan butter.
Swap the egg for a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).

2. Spiced Pecan Topping
Before baking, sprinkle a few chopped spiced pecans on top of each pie for added texture and flavor.

3. Mini Sweet Potato Pie Bites with Gingersnap Crust
Replace the homemade crust with crushed gingersnap cookies mixed with melted butter, pressed into the muffin wells.

These variations allow you to customize the recipe to fit dietary needs or flavor preferences.

Conclusion: Sweet, Simple, and So Satisfying

Mini Sweet Potato Pies are the perfect way to enjoy a beloved classic in an easy, portable form.
Buttery crust, creamy filling, and cozy spices come together for a dessert that’s as charming as it is delicious.

Great for holidays, special occasions, or anytime you want a sweet treat without the hassle of slicing a full pie.

Try them once, and they might just become your new favorite fall or winter dessert.

Have you made them? Share your favorite topping or variation idea in the comments.

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Frequently Asked Questions

Can I use canned sweet potatoes instead of fresh?
Yes. Just be sure to drain them well and mash until smooth.

What’s the best substitute for evaporated milk?
Canned coconut milk is a great dairy-free substitute with a similar texture and richness.

How do I prevent soggy crusts?
Pricking the bottoms with a fork helps.
Also, avoid overfilling the shells and bake until the filling is fully set.

Can I use store-bought pie dough?
Absolutely. It saves time and still tastes great.

Can I make a larger batch?
Yes. Simply double the crust and filling ingredients and use a second mini muffin pan.