A delicious and easy way to enjoy a classic Sweet Potato Pie in a bite sized form. These Mini Sweet Potato Pies are a great dessert for a Friendsgiving gathering or holiday parties!
Are you team Sweet Potato Pie or Pumpkin Pie? During the holidays, I love getting in the kitchen with my mom to make the sweet potato pies the old fashion way. My favorite part of course would be taste testing the sweet potato pies.
This recipe was tricky for me since my mom usually does not measure any of the ingredients for the pies, and goes strictly off of taste alone. Needs more cinnamon? Add it. More nutmeg? Throw it in. More sugar? Definitely! So I included all of the ingredients she uses and tested the recipe to make sure I’m giving the exact measurements you’ll need for a perfect sweet potato pie.
Why You'll Love This Recipe
I decided to make mini versions of the traditional Sweet Potato Pies because they’re a perfect bite size dessert for your Thanksgiving, Christmas, or any holiday party! Since I’m intentional about eating everything in moderation, the pies are made in the form of a mini dessert. They’re the perfect hand-held treat and you can enjoy a few of these Mini Sweet Potato Pies without the guilt. They’re made with premade pie crust, a perfectly spiced sweet potato filling, and topped with whipped cream or pecans.
For more ideas on how to incorporate healthy nutrition and wellness habits in your daily routine to help keep your health on track during the holidays, check out my Holiday Survival Tips.
Ingredients You'll Need
- Sweet potatoes - You will have leftover batter if making the Mini Sweet Potato Bites. You can make at least two dozen mini pies or two regular-size pies.
- Pie crusts - this recipe uses premade pie crust
- Spices - typical fall spices like vanilla extract, cinnamon, and nutmeg are used in this recipe.
- Sugar - traditionally my family uses granulated sugar for this pie. You can also use brown sugar.
- Eggs - help to bind the pie filling together. You’ll need 2 large eggs for this pie recipe. I also like to have them at room temperature to mix into the pie filling more easily.
- Evaporated milk - to add creaminess to the pie filling.
- Butter - make sure you’re using room temperature butter. Softened butter will mix more easily into the baked sweet potatoes and help give it a smooth and cream texture.
- Toppings - this recipe uses non-dairy whipped cream and pecans, but feel free to use whichever toppings you prefer.
How to Make Mini Sweet Potato Pies
- Boil the Sweet Potatoes. Once boiled and slightly cooled, peel the skins off of the sweet potatoes and place them into a large mixing bowl.
- Make the Sweet Potato Pie Filling. Place the peeled potatoes into a large mixing bowl with the butter and evaporated milk. Mash the potatoes using a potato masher or the back of a large spoon until there are minimal lumps and all of the ingredients are well combined.
- Whisk. Using an electric mixer, add about a cup of the sweet potato mixture to the mixing bowl and whisk until they're nice and creamy, stopping to remove any strings that may stick on the whisk. Then transfer the whisked potatoes to a large mixing bowl. Once all the potatoes are whisked, add into the large mixing bowl the ground cinnamon, ground nutmeg, sugar and vanilla extract and stir until combined. Then, add in the whisked eggs, stir until combined.
- Bake the Pie. Pour the pie filling mixture into the prepared mini pie crusts. Bake for 20 minutes or until pie filling is lightly golden brown and set. Remove them from the oven and allow them to cool on a wire rack.
- Serve. You can enjoy them topped with whipped cream, with nuts or a side of vanilla ice cream.
Freezing the Bite Size Desserts
- After you finish baking the pies, allow them to cool to room temperature.
- Then, place the pies in a freezer friendly air tight container and cover it with plastic wrap. Feel free to add a layer of aluminum foil for extra protection and then seal it with the lid.
- When ready to serve, transfer the sweet potato pie from the freezer to the refrigerator.
- Once they have completely thawed in the refrigerator, you can warm them in the oven for 10-15 minutes in the oven at 200°F.
Tips for making Mini Sweet Potato Pies
- Mini Muffin Baking Tray: I used a 24 count mini muffin tray. You can use a bigger sized muffin tin, however remember the baking time will be longer.
- Pie Crust: While I do love the taste of a homemade pie crust, I don’t always have the time to make one. For these Mini Sweet Potato Pies, I used store bought pie crust but feel free to use whichever you like.
- Cookie Cutter: Use a 2-inch circle cookie cutter to make the mini crusts. If you do not have a cookie cutter, you can also use a biscuit cutter, a cup or glass that is slightly larger than the rim of the muffin tin. To get the most out of your pie crust, remember to use the scrap pie crust that’s leftover by rolling it into a ball and rolling it out.
- Sweet Potato Filling: The recipe makes about 48 mini pies or 2 regular size pies. If you opt to make 2 pies instead of minis, bake them in the oven for roughly 1 hour or until golden brown and filling is firm.
- Whipped Topping: Again, while I do love a good homemade whipped topping, for this recipe I used a non-dairy whipped cream, however you can use your favorite canned whipped topping or Cool Whip.
Yams are commonly used in Caribbean and West African cooking. They’re starchy with a rough, brown exterior. Sweet Potatoes are from the United States, and they have softer, orange brown skin with a creamier, dark orange interior.
Yes. After baking the mini pies, they will keep in the refrigerator for about three days and for about a month in the freezer.
Yes, the egg helps to bind the ingredients together. It also adds creamy flavor and texture.
Allow the mini pies to cool to room temperature on a wire rack and then place them in a freezer friendly, air tight container and place a layer of cling wrap and then a layer of foil on top and seal with a lid.
More Recipes You May Like:
Mini Sweet Potato Pies
- 24 Mini Muffin Baking Tray lightly greased
- 4 pounds sweet potatoes about 6 large sweet potatoes
- 2 refrigerated pie crust at room temperature (per directions on box)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup white sugar
- 2 eggs medium sized, whisked
- 1/2 cup evaporated milk
- 1 tablespoon vanilla extract
- 8 tablespoons salted butter softened
- Non dairy whipped cream , optional
- 1/2 cup pecans halved, optional
Boil the Potatoes
- Preheat oven to 325 F degrees.
- With a vegetable brush, wash the sweet potatoes gently with the brush.
- Place the sweet potatoes into a medium sized pot, and fill the pot until the water covers the top of the potatoes.
- Place the pot over high heat just until the water gets to boiling, then reduce the heat to medium-high, and boil the potatoes, until they are fork tender. The amount of time will vary depending on the size of your potatoes. I boiled mine for about 40-50 mins, rotating them about ever 10-15 minutes to assure they were cooked all around.
- As the potatoes continue to boil, there will be water loss. Continue to check the potatoes to make sure they are about 90% covered with water. If not, add in some water until they are covered.
- When the potatoes are done, drain the water, and let the potatoes cool slightly.
- Once the potatoes are cool enough to handle, peel the skin from the potatoes
Sweet Potato Pie Filling
- Place the peeled potatoes into a large mixing bowl with the butter and evaporated milk. Mash the potatoes using a potato masher or the back of a large spoon until there are minimal lumps and all of the ingredients are well combined.
- Using an electric mixer, add about a cup of the sweet potato mixture to the mixing bowl.
- Whisk until the potatoes are nice and creamy, stopping to remove any strings that may stick on the whisk. To remove any strings from the whisk, simply remove the whisk, rinse under water, and return the whisk back to the mixer and repeat until very few strings appear. Then transfer the mixture to a larger mixing bowl.
- Repeat this process (add about a cup of the sweet potato mixture to the mixing bowl and whisk to remove the strings then transfer the potato to a large mixing bowl) until you have whisked all of the potatoes.
- Add in the ground cinnamon, ground nutmeg, sugar and vanilla extract. Mix until combined. Here you can taste test the potato mixture and see if you want to adjust any of the flavorings.
- Then, add in the whisked eggs.
- Stir the mixture together until it's creamy and smooth. Set aside
- Lightly dust your counter with some flour before rolling out your pie crust.
- Use a 2" round cookie cutter to cut out the mini pie crust. To get the most out of your pie crust, remember to use the scrap pie crust that’s leftover by rolling it into a ball and rolling it out.
- Gently press each pie shell into a mini muffin tin. It helped to make the shell narrow when placing it into the tin, they gently pressing the sides to the tin.
- With a fork, gently poke holes in the crust to let it breathe.
- Bake them for about 6 to 8 minutes or until lightly golden.
Assembling the Mini Sweet Potato Pies
- Preheat the oven to 350 F degrees.
- Fill each pie shell with sweet potato filling.
- Bake for 20 minutes or until pie filling is lightly golden brown.
- Remove from the oven and let cool for about 10-15 minutes before removing from baking tray.
- Top the bites with pecans or your favorite whipped topping.
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