Description
Mini sweet potato pies with a creamy, spiced filling made from mashed sweet potatoes, cinnamon, and nutmeg, nestled in a flaky pie crust. Perfect for serving at gatherings or as a personal-sized treat!
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:
- Whipped cream or marshmallow fluff (optional)
- Cinnamon (optional, for sprinkling)
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with mini pie crusts (about 6-8 mini crusts, or you can cut larger crusts into smaller rounds to fit the tin).
- In a medium pot, bring water to a boil. Add the cubed sweet potatoes and cook for 12-15 minutes, or until they are tender when pierced with a fork.
- Drain the sweet potatoes and transfer them to a large bowl. Mash them until smooth, using a potato masher or fork.
- Add the brown sugar, heavy cream, vanilla extract, cinnamon, nutmeg, ginger, and salt to the mashed sweet potatoes. Stir until well combined and smooth.
- Beat the eggs in a small bowl, then add them to the sweet potato mixture. Mix until fully incorporated and the filling is smooth and creamy.
- Spoon the sweet potato filling evenly into the mini pie crusts, filling each about 3/4 full.
- Bake for 18-20 minutes, or until the filling is set and a toothpick inserted comes out clean.
- Remove from the oven and let the mini pies cool for 10 minutes. They can be served warm or at room temperature.
- Optional: Top with whipped cream, marshmallow fluff, or a sprinkle of cinnamon before serving.
Notes
- For a gluten-free option, use gluten-free pie crusts or make your own with a gluten-free flour blend.
- If you prefer a slightly sweeter filling, increase the brown sugar by 1-2 tablespoons.
- These mini pies can be stored in the refrigerator for up to 3 days. They also freeze well for up to 1 month.
- Feel free to add a dash of bourbon or rum to the filling for an extra kick of flavor!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 65mg