Description
These mini sweet potato pies feature a buttery, flaky crust filled with a rich, spiced sweet potato mixture. Perfectly portioned, they make a cozy and delicious dessert for any gathering.
Ingredients
Scale
- 1¼ cups all-purpose flour (about 160g)
- ½ cup (1 stick) cold unsalted butter, cubed
- 2 tbsp granulated sugar (optional)
- ½ tsp salt
- 3–4 tbsp ice-cold water
- 2 medium sweet potatoes (roasted and mashed – about 1½ cups)
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup evaporated milk (or canned coconut milk)
- 2 tbsp melted butter (or vegan butter)
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- Optional Toppings: Whipped cream, maple syrup drizzle, toasted pecans or walnuts, powdered sugar
Instructions
- In a large bowl, whisk together flour, sugar (if using), and salt. Add cold cubed butter and cut into the flour until mixture resembles coarse crumbs. Gradually add ice-cold water until the dough comes together. Shape into a disk, wrap, and chill for 30 minutes.
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and roast for 45–60 minutes until tender. Cool slightly, peel, and mash until smooth (about 1½ cups).
- Preheat oven to 350°F (175°C). In a bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, melted butter, egg, vanilla, cinnamon, nutmeg, and salt. Mix until smooth and creamy.
- Roll out chilled dough on a floured surface to â…›-inch thickness. Cut circles slightly larger than muffin tin wells. Press dough circles into muffin tins and prick the bottoms with a fork.
- Fill each crust ¾ full with sweet potato filling. Bake at 350°F for 20–25 minutes until the filling is set and puffed. Cool in pan for 10 minutes, then transfer to a wire rack.
- Serve warm or at room temperature with whipped cream, maple syrup, or toasted pecans. Store leftovers in the fridge and reheat as needed.
Notes
- Chilling the dough ensures a flaky crust.
- Roasting the sweet potatoes enhances their natural sweetness and flavor.
- Pricking the crust prevents bubbling during baking.
- These mini pies can be made a day ahead and stored in the refrigerator.
- Top with whipped cream or nuts for extra flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 210
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
