The house smelled like cinnamon and roasting sweet potatoes, and the kitchen was glowing with late-autumn light. I wasn’t cooking for a party, or even for a family dinner—just for myself on a quiet afternoon.
After retiring from over 30 years of teaching, I found something deeply comforting in the rhythm of rolling dough and whipping fillings. That day, I had a few leftover sweet potatoes from dinner, and instead of making a big pie, I pulled out my mini muffin tin and tried something new: sweet potato pies, shrunk down to fit in the palm of your hand.
As a result, I had a buttery, flaky crusts holding silky spiced filling—warm, sweet, with just the right kiss of nutmeg. I tasted one while it was still warm, standing barefoot by the counter, and it reminded me of my mother’s Sunday pies, only easier to make and easier to share. These little pies became my go-to for potlucks, teacher appreciation gifts, or just something sweet with a cup of tea on a rainy day.
Mini desserts always seem to charm a crowd. They’re cute, tidy, and feel a little more special than a slice from a larger dish. Plus, they freeze beautifully and reheat like a dream. I’ve passed this recipe along to former students, friends, and my nieces, and every time, I get a call back asking for it again—because once they disappear, everyone wants more.
So today, I’m sharing it with you. This is a recipe born from leftovers, polished by time, and loved by many.
Short Description
Mini sweet potato pies are perfectly portioned treats with a buttery crust and creamy, spiced filling. Easy to make and ideal for gatherings, snacks, or holiday tables.
Key Ingredients
For the Crust:
- 1¼ cups all-purpose flour (160g)
- ½ cup (1 stick) cold unsalted butter, cubed
- 2 tbsp granulated sugar (optional, for a sweeter crust)
- ½ tsp salt
- 3–4 tbsp ice-cold water
For the Sweet Potato Filling:
- 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 for dairy-free)
- 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 or Cool Whip
- Maple syrup drizzle
- Toasted pecans or walnuts
- Light dusting of powdered sugar
Tools Needed
- Large mixing bowl
- Pastry cutter or fork
- Rolling pin
- Mini muffin tin (24-cup)
- Fork (for pricking dough)
- Oven and cooling rack
- Hand mixer or blender
Cooking Instructions
Step 1: Prepare the Pie Crust Dough
In a large bowl, whisk together the flour, sugar (if using), and salt. Add the cubed butter and work it in with a pastry cutter or your fingers until the texture resembles coarse crumbs.
Drizzle in the ice-cold water, one tablespoon at a time, mixing gently until the dough just holds together. Shape it into a flat disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Step 2: Roast the Sweet Potatoes
Preheat the oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork and roast them on a baking sheet for 45–60 minutes until soft and caramelized. Let them cool slightly, then peel and mash until smooth. You should end up with about 1½ cups. Set aside.
Step 3: Mix the Sweet Potato Filling
Lower the oven temperature to 350°F (175°C). In a bowl, mix the mashed sweet potatoes with both sugars, evaporated milk, melted butter, egg, vanilla, cinnamon, nutmeg, and salt. Blend until silky and lump-free using a hand mixer or blender. The filling should be smooth and pourable.
Step 4: Roll Out the Dough
On a lightly floured surface, roll out the chilled dough to ⅛-inch thickness. Use a round cutter or jar lid to cut out circles slightly larger than each muffin cup.
Gently press each circle into the muffin tin, shaping it into little cups. Prick the bottom of each crust with a fork to prevent bubbling.
Step 5: Fill & Bake
Spoon or pipe the sweet potato filling into each crust, filling them about ¾ full. Bake for 20–25 minutes, or until the filling is set and puffed. The tops may jiggle slightly but should not look wet. They’ll settle as they cool.
Step 6: Cool & Serve
Let the pies cool in the pan for 10 minutes, then use a butter knife to gently pop them out. Transfer to a wire rack and cool completely. Serve plain, or top with whipped cream, maple drizzle, or chopped nuts for extra flair.
Why You’ll Love This Recipe
Perfectly portioned for parties, gifts, or mindful indulgence
Rich, creamy filling with real sweet potatoes
Crisp buttery crust made from scratch
Customizable with dairy-free options
Freezer-friendly and great for make-ahead baking
Mistakes to Avoid & Solutions
1. Dough too crumbly or dry?
Add more water one teaspoon at a time. It should just hold together when pressed.
2. Overworking the crust.
Handle the dough as little as possible once water is added. Overmixing can make it tough.
3. Filling too runny.
Make sure your sweet potatoes are mashed and not watery. Roast them instead of boiling to avoid excess moisture.
4. Crusts sticking to the pan.
Lightly grease the muffin tin—even nonstick pans—especially around the top edges.
5. Overbaking.
Check at 20 minutes. When the tops puff and edges are firm, they’re done. Overbaking can cause cracking.
Serving and Pairing Suggestions
These mini pies are best served:
Warm or at room temperature, topped with whipped cream or maple drizzle
Paired with hot drinks like spiced tea, cider, or coffee
As part of a dessert platter with other finger sweets
At holiday dinners, baby showers, or brunch buffets in mini cupcake liners for easy serving
Storage and Reheating Tips
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze cooled pies in a single layer, then transfer to a zip-top bag. Keeps for 2 months.
Reheat: Warm in a 300°F oven for 10–12 minutes to restore the crust’s crispness. Avoid microwaving—it softens the crust.
FAQs
1. Can I use canned sweet potatoes or yams?
Yes, but drain well and mash thoroughly. Roasted fresh sweet potatoes have better texture and flavor.
2. Can I make these gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend for the crust and follow the same method.
3. What if I don’t have a mini muffin tin?
You can use a standard muffin tin and fill the cups slightly more. Baking time will increase by 5–7 minutes.
4. Can I make the crust and filling ahead?
Yes. The dough can be made up to 2 days in advance. The filling can be mixed and stored in the fridge overnight.
5. How can I make them vegan?
Use coconut milk, vegan butter, and a flax egg (1 tbsp flaxseed + 3 tbsp water, let sit 5 mins).
Tips & Tricks
Chill your rolling pin and flour for easier dough handling
Use a cookie scoop to fill evenly and avoid mess
Brush edges of the crust with egg wash for a glossy finish
Add a pinch of ground ginger for extra warmth
Pipe whipped cream in little rosettes for pretty presentation
Recipe Variations
Maple Bourbon Sweet Potato Pies
Swap 2 tbsp of sugar with maple syrup and add 1 tbsp bourbon to the filling. The flavor becomes richer and deeper, perfect for adults.
Mini Sweet Potato Cheesecake Bites
Spread a thin layer of sweetened cream cheese in the crust before adding filling. Bake as directed. Adds a creamy tangy layer.
Pecan-Topped Mini Pies
Before baking, sprinkle chopped pecans mixed with a little brown sugar on top. Creates a sweet crunch.
Chocolate Crust Version
Replace 2 tbsp flour with cocoa powder and use 1 extra tbsp sugar. Adds a rich contrast to the spiced filling.
Coconut Twist
Use coconut milk and top with toasted coconut flakes after baking. Lovely tropical notes with the warm spice.
Final Thoughts
There’s something so fulfilling about making a dessert that feels both nostalgic and new. These mini sweet potato pies strike a perfect balance—rooted in old traditions yet fresh in presentation. They remind me of home, but also feel right at place in modern kitchens where time and space can be tight. I find joy in every step of making them, from roasting the potatoes to pressing dough into tiny cups.
When I see someone take a bite—whether it’s a neighbor, a family member, or a guest at a potluck—I know that I’ve shared more than just food. I’ve passed on comfort, care, and a little bit of memory.
These pies have become one of my favorite little indulgences. I hope they become part of your story too.
Mini Sweet Potato Pies
Print ThisIngredients
- For the Crust:
- 1¼ cups all-purpose flour (160g)
- ½ cup (1 stick) cold unsalted butter, cubed
- 2 tbsp granulated sugar (optional, for a sweeter crust)
- ½ tsp salt
- 3–4 tbsp ice-cold water
- For the Sweet Potato Filling:
- 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 for dairy-free)
- 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 or Cool Whip
- Maple syrup drizzle
- Toasted pecans or walnuts
- Light dusting of powdered sugar
Instructions
Step 1: Prepare the Pie Crust Dough
Whisk flour, sugar (if using), and salt in a bowl. Cut in cold butter until crumbly. Add ice water gradually, mixing just until the dough holds together. Shape into a disk, wrap, and chill for 30 minutes.
Step 2: Roast the Sweet Potatoes
Preheat oven to 400°F (200°C). Pierce sweet potatoes and roast for 45–60 minutes until tender. Cool, peel, and mash until smooth (you’ll need about 1½ cups). Set aside.
Step 3: Mix the Sweet Potato Filling
Lower oven to 350°F (175°C). Blend mashed sweet potatoes with sugars, evaporated milk, melted butter, egg, vanilla, cinnamon, nutmeg, and salt until smooth and creamy.
Step 4: Roll Out the Dough
Roll chilled dough to ⅛-inch thick on a floured surface. Cut circles slightly larger than muffin wells and press into tin. Prick bottoms with a fork.
Step 5: Fill & Bake
Fill each crust ¾ full with the sweet potato mix. Bake for 20–25 minutes until set and slightly puffed. Slight jiggle is okay—they’ll settle while cooling.
Step 6: Cool & Serve
Cool in pan for 10 minutes, then gently lift out. Let cool completely on a rack. Serve plain or topped with whipped cream, maple drizzle, or nuts.
