Mini Sweet Potato Pies

IIntroduction

There’s something borderline sacred about sweet potato pie in the South. It’s not just dessert; it’s history on a plate. Sweet, earthy, and soul-hugging, it’s what Grandma served up every Thanksgiving, no exceptions. But not everyone wants to deal with a whole damn pie. That’s where these mini sweet potato pies swagger in. Think of them as little pockets of tradition you can eat with one hand while flipping the bird at store-bought desserts.

I made my first batch in a beat-up kitchen in Memphis, flour everywhere, radio blasting Delta blues. Took one bite and instantly knew—these weren’t just good, they were dangerous. Creamy sweet potato filling with hints of cinnamon and nutmeg, cradled in a buttery crust that flakes like a good story. They’re like your favorite aunt’s hug—warm, familiar, and addictive.

Perfect for holidays, potlucks, or when life kicks you in the teeth and you just need a win. They freeze well, reheat like champs, and hit that sweet spot between comfort food and straight-up indulgence. Whether you’re Southern born or just Southern-curious, these mini sweet potato pies speak the universal language of damn good food.

Ready to ditch the store-bought nonsense and get flour under your nails? Good. Let’s make some unforgettable mini sweet potato pies worth remembering.

Why You’ll Love This Recipe

• Perfect portion size: No slicing, no mess, just grab-and-go comfort.
• Bold Southern flavor: Packed with spices and soul.
• Freezer-friendly: Make ahead, stash, and reheat like a boss.
• Impressively homemade: Looks pro, tastes better.
• Kid and crowd approved: Everyone loves a mini pie.

Ingredients

For the crust:

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter (cold, diced)
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 6-8 tbsp ice water

For the filling:

• 2 cups mashed sweet potatoes (about 2 large potatoes)
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup evaporated milk
• 2 eggs
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt

Instructions/Method

1. Prep the crust: In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until crumbly. Add ice water one tablespoon at a time until dough comes together. Divide, wrap in plastic, and chill for 30 minutes.
2. Bake the sweet potatoes: Roast at 400°F for about 45 minutes. Cool, peel, and mash.
3. Make the filling: In a bowl, combine mashed sweet potatoes, sugars, evaporated milk, eggs, melted butter, vanilla, cinnamon, nutmeg, and salt. Mix until smooth.
4. Roll out dough: On a floured surface, roll out the chilled dough. Cut circles to fit a muffin tin. Press into greased tins.
5. Fill and bake: Spoon filling into each crust. Bake at 350°F for 25-30 minutes, until set and slightly puffed.
6. Cool and serve: Let them cool in the pan for 10 minutes, then transfer to a wire rack.

Tips & Variations

• Add a pecan topping for a crunchy twist.
• Use store-bought crust if you’re in a rush—no shame.
• Swap spices: Try allspice or cardamom for a unique flavor profile.

Note

Make sure your sweet potatoes are fully cooled before mixing with eggs to avoid scrambling. Don’t overwork your pie dough—tough crust is a sin.

Serving Suggestions

Serve these warm mini sweet potato pies with a dollop of whipped cream or a drizzle of caramel. Perfect with black coffee or a stiff bourbon on the rocks. They shine at Thanksgiving, yes, but they’re also perfect for summer picnics, lazy Sundays, or late-night cravings.

Nutrition Information

(Per mini pie, assuming recipe makes 12)

• Calories: 280
• Fat: 15g
• Saturated Fat: 9g
• Carbohydrates: 35g
• Sugar: 18g
• Fiber: 2g
• Protein: 3g

User Reviews/Comments

“These mini sweet potato pies were a hit at our church potluck. Not a crumb left!” — Denise W.

“I used a gluten-free crust and it still came out perfect. Will be making mini sweet potato pies again.” — Troy M.

“My kids devoured them. Mini sweet potato pies are better than cupcakes any day.” — Carla J.

FAQs

Can I use canned sweet potatoes? Yes, but drain them well. You want mashed, not watery. Roasting fresh gives deeper flavor in your mini sweet potato pies.

How long do they keep? In the fridge, up to 5 days. In the freezer, up to 3 months. Reheat in the oven for best texture.

Can I make them ahead? Absolutely. Bake, cool, and store. Warm up before serving.

Do I have to blind bake the crust? No need here. The filling sets quickly enough to keep the crust crisp.

Can I make these vegan? Yes. Use plant-based butter, almond milk, and flax eggs. Flavor holds up just fine.

What if I don’t have a food processor? Cut butter in by hand using a pastry cutter or even two forks. Old-school still works for making mini sweet potato pies.

Conclusion

Mini sweet potato pies aren’t just adorable, they’re a bite-sized rebellion against the bland and boring. They bring the South to your kitchen, no passport required. Sweet potato has a legacy, a story, and stuffing it into these flaky little vessels is a damn good way to honor it. Make a batch, share ’em (or don’t), and let every bite remind you that real food tells a story.

And if you’re curious about the history and roots of this humble pie, take a detour to Wikipedia’s article on Sweet Potato Pie and get a taste of how deep this dish really goes. Mini sweet potato pies—small size, big flavor, unforgettable soul.

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