Mini Sweet Potato Pies are the perfect bite-sized dessert that brings together rich flavor, creamy texture, and comforting warmth. These small treats are ideal for holidays, family gatherings, or whenever you crave something sweet and satisfying. With simple ingredients and an easy preparation method, anyone can create this classic dessert at home.
Why You Will Love This Recipe
This recipe is loved because it delivers all the traditional taste of sweet potato pie in a fun and convenient mini size. The combination of cinnamon, nutmeg, vanilla, and fresh orange juice creates a deep and balanced flavor. It is easy to prepare, great for serving guests, and perfect for portion control.
Tools Needed to Make Mini Sweet Potato Pies
Cupcake pan, mixing bowls, whisk or electric mixer, blender or potato masher, measuring cups and spoons, cookie cutter, and oven.
Ingredients
3 large sweet potatoes
1 pie crust, homemade or store-bought
1 1/2 cups sugar
1 cup brown sugar
Juice of one orange
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla bean paste or vanilla extract
1/2 can evaporated milk
Pinch of salt
2 eggs
1 stick melted butter
Step by Step Instructions
Prepare the Sweet Potatoes
Boil or bake the sweet potatoes until they are completely tender. Allow them to cool, then remove the skin. Mash them well or blend until smooth and creamy.
Make the Filling
In a large bowl, mix the mashed sweet potatoes with sugar, brown sugar, cinnamon, nutmeg, vanilla, orange juice, melted butter, evaporated milk, eggs, and a pinch of salt. Stir until everything is fully combined and smooth.
Prepare the Crust
Lightly spray a cupcake pan with cooking spray. Cut small circles from the pie crust using a cookie cutter and place each circle into the cupcake pan. Bake the empty crusts at 350°F for 5 minutes, then remove them from the oven.
Bake the Mini Pies
Pour the sweet potato mixture into each crust. Return the pan to the oven and bake at 350°F for 15 to 20 minutes until the filling is set. Allow them to cool slightly before serving.
Tips for the Best Results
Use fresh sweet potatoes instead of canned for better flavor. Do not overmix the filling once the eggs are added. If the mixture seems too thick, add a little extra evaporated milk. Let the pies cool before removing them from the pan to keep their shape.
Recipe Variations and Additions
You can add a tablespoon of maple syrup for deeper sweetness. A small amount of ginger or cloves will add extra warmth. Top the pies with whipped cream or toasted marshmallows for a festive touch.
Storage and Reheating
Store leftover mini pies in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in the oven at low temperature for a few minutes or enjoy them chilled straight from the fridge.
Approximate Nutrition Information
Each mini pie contains approximately 220 calories, 8 grams of fat, 34 grams of carbohydrates, and 3 grams of protein. Values may vary depending on exact ingredients used.
Preparation and Cooking Time
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: about 45 minutes
Frequently Asked Questions
Can I use canned sweet potatoes?
Yes, but fresh sweet potatoes give a richer and more natural flavor.
Can these pies be frozen?
Yes, they freeze well. Wrap them tightly and freeze for up to two months.
Can I make them ahead of time?
Absolutely. These pies taste even better the next day after the flavors settle.
Final Tip
Mini Sweet Potato Pies are more than just a dessert. They are small bites of comfort and tradition. Take your time preparing them, enjoy the warm aroma in your kitchen, and share them with the people you love.
