Follow Me On Social Media!
Indulge in the comforting flavors of fall with these delightful Mini Sweet Potato Pies. Perfect for holiday gatherings or a cozy dessert treat, these bite-sized pies are a must-have for your recipe collection. Picture a flaky, homemade crust embracing a velvety smooth sweet potato filling, offering a taste of nostalgia in every delicious bite.
My journey with these Mini Sweet Potato Pies began during a picturesque fall picnic with family, where they quickly became a beloved tradition. Baking these little wonders has turned into a cherished activity shared with loved ones, creating lasting memories in the kitchen. The warm fragrance of cinnamon and nutmeg dancing through the air as these pies bake is simply irresistible, setting the stage for a delightful culinary experience.
Whether enjoyed at a holiday table or as a sweet treat any time of the year, these Mini Sweet Potato Pies are sure to steal the spotlight. With a rich history dating back centuries, these mini versions pay homage to the deep culinary roots of Southern and African American traditions, bringing a sense of warmth and togetherness with every bite. Give them a try, and watch as they become a staple at your gatherings, spreading comfort and joy wherever they go.
Quick Benefits
- Perfect bite-sized treat for holiday gatherings or cozy dessert fix
- Homemade crust pairs with silky smooth sweet potato filling for comforting taste
- Versatile recipe with options for dairy-free and flavor variations
- Easy to make ahead and freeze for quick, freshly baked treats
Why You’ll Love This Delicious Mini Sweet Potato Pies Recipe Recipe
- Perfect bite-sized treat for any holiday gathering or cozy dessert fix
- Flaky homemade crust paired with silky smooth sweet potato filling for comforting taste in handheld portions
- Fun baking project, great for involving kids in the kitchen
- Aromatic cinnamon and nutmeg fill the kitchen with warmth
- Family favorite that’s a must-have at fall gatherings
- Keeps well in the fridge for up to four days, perfect for make-ahead preparation
- Options for dairy-free and ingredient substitutions provide flexibility
- Serve with whipped cream, cinnamon, or maple syrup for extra special touches
- Deep roots in Southern and African American food history, perfect for sharing tradition
- Versatile recipe for seasonal twists like caramel notes in autumn or orange zest in winter
- Rave reviews from readers, perfect for bake sales, gifts, or personal indulgence
- Freezer-friendly for quick reheating, making holiday planning easier
- Once you try them, you’ll always want a batch stashed in your freezer for a cozy treat.
Ingredients for Delicious Mini Sweet Potato Pies Recipe
Crust
- 1/2 cup unsalted butter, cold and cubed
- 1 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 3 to 4 tablespoons ice water
- 1/2 teaspoon salt
Sweet Potato Filling
- 1/4 cup light brown sugar
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup evaporated milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 medium sweet potatoes, cooked and mashed
- 2 tablespoons unsalted butter, melted
- 1 large egg
Pro Tips for Delicious Mini Sweet Potato Pies Recipe
To enhance the flavor of your mini sweet potato pies, consider roasting your sweet potatoes in the fall for a deeper caramel note or adding orange zest in the winter for a refreshing twist. For a unique spin in the spring, try incorporating carrot puree alongside sweet potatoes for a lighter, vegetable-forward flavor profile.
When baking these mini sweet potato pies, ensure the pies are fully cooked by checking that the crust is a golden brown color and the filling is set but still slightly moist in the center. This balance ensures a perfectly baked pie that is both delicious and visually appealing, making it a delightful addition to any gathering or occasion.
For convenient meal prep or quick treats, bake a batch of mini sweet potato pies and freeze them in a single layer. When you’re ready to enjoy them, simply reheat the pies from frozen at 300 degrees Fahrenheit until warmed through. This easy reheating method ensures that the pies taste freshly baked and are always available for a cozy snack or last-minute dessert option.
How to Make Delicious Mini Sweet Potato Pies Recipe
Step 1: Prepare the Crust
In a large bowl, mix flour, granulated sugar, and salt. Cut in cold, cubed butter until mixture forms coarse crumbs. Add ice water, one tablespoon at a time, and mix until dough comes together. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
Step 2: Shape the Mini Pie Shells
Take the dough out of the refrigerator and roll it out on a lightly floured surface to about 1/8 inch thickness. Cut circles big enough to fit mini muffin tin wells, then press each circle into the wells evenly.
Step 3: Prepare the Filling
Combine mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, melted butter, egg, vanilla extract, cinnamon, nutmeg, and salt in a mixing bowl. Whisk until smooth.
Step 4: Assemble and Bake
1. Preheat oven to 350°F (175°C). Fill each crust with sweet potato filling just below the rim. Bake for 20 to 25 minutes until crusts are golden and filling is set. Allow to cool in the tin before serving.
Storage Tips
Once you have baked and fully cooled the mini sweet potato pies, store them in an airtight container in the refrigerator. These pies can be kept in the fridge for up to four days, maintaining their delicious flavors. To retain the crispness of the crust, make sure to cover the pies tightly before refrigerating.
For longer storage, if you plan to freeze the mini sweet potato pies, layer them in a zip-top bag with parchment paper between each pie to prevent sticking. When you’re ready to enjoy them, simply thaw the pies at room temperature or gently reheat them in a low oven. Freezing the pies allows you to have a tasty homemade treat on hand whenever a craving strikes.
Whether you opt for a homemade crust or a store-bought one, the key to these mini sweet potato pies’ success lies in the warm cinnamon and nutmeg flavors complemented by a hint of vanilla. These cozy, two-bite pies are perfect for holiday gatherings or any time you want a comforting dessert that captures the essence of fall.
Ingredient Substitutions
If you’re short on time, feel free to use store-bought pie crust instead of making your own. While homemade crust adds rich flavor and flakiness, the convenience of a pre-made crust can be a time-saving alternative.
For a dairy-free version of these mini sweet potato pies, substitute coconut oil for butter in the crust and use a non-dairy milk like oat milk in the filling. This swap allows those with dietary restrictions to enjoy these delicious treats without compromising on taste or texture.
Consider experimenting with different seasonal twists to the sweet potato filling. For example, in winter, add a bit of orange zest for a bright flavor boost, or in spring, swap half of the sweet potatoes for carrot puree for a lighter variation. These subtle changes can add a new dimension to the pies while keeping them fresh and interesting throughout the year.
Serving Suggestions
For a delightful serving suggestion, try topping each mini sweet potato pie with a dollop of whipped cream and a sprinkle of cinnamon before serving. The creamy sweetness of the whipped cream complements the warm spices in the pie filling, creating a perfect balance of flavors and textures in every bite.
Another creative idea is to drizzle each mini sweet potato pie with a bit of maple syrup just before serving. The maple syrup adds a touch of natural sweetness and a hint of caramelized flavor, enhancing the cozy and comforting vibe of these handheld treats. Pair them with a hot cup of coffee or spiced cider for a delightful fall-inspired dessert experience.
FAQs for Delicious Mini Sweet Potato Pies Recipe
Can I use store-bought pie crust instead of making it from scratch?
Yes, ready-made pie crust works to save time, though a homemade crust offers extra flakiness and flavor.
How should I prepare the sweet potatoes for the filling?
Boil or bake the sweet potatoes until tender, then peel and mash until smooth before mixing with other ingredients.
Can I store the mini sweet potato pies for later consumption?
Absolutely. Once baked and cooled, store the pies in an airtight container in the fridge for up to 3 days.
What do the cinnamon, nutmeg, and vanilla extract add to the flavor of the pies?
Cinnamon and nutmeg provide warmth and depth, while a touch of vanilla elevates the sweet flavors.
Conclusion
In conclusion, these Mini Sweet Potato Pies are more than just a dessert – they are a delightful tradition to share with loved ones and a comforting taste of the past. Whether you’re baking them for a special occasion or just because, these little pies are sure to bring smiles and warmth wherever they go.
So, why not whip up a batch of these Mini Sweet Potato Pies and spread some joy with each delicious bite? From their flaky crust to the creamy sweet potato filling, these mini treats are a true crowd-pleaser that will have everyone coming back for more. Embrace the heritage and flavors of these beloved pies and create new memories with every batch you bake. Happy baking and enjoy these delightful Mini Sweet Potato Pies!
Delicious Mini Sweet Potato Pies Recipe
“Mini Sweet Potato Pies: Bite-sized delights with flaky homemade crust and silky sweet potato filling, perfect for cozy gatherings and holiday desserts.”
Prep Time30 min
Cook Time25 min
Total Time55 min
CuisineAmerican
Skill LevelEasy
Servings24 Servings (Makes approximately 24 mini pies)
Ingredients
Crust
- 1/2 cup unsalted butter, cold and cubed
- 1 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 3 to 4 tablespoons ice water
- 1/2 teaspoon salt
Sweet Potato Filling
- 1/4 cup light brown sugar
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup evaporated milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 medium sweet potatoes, cooked and mashed
- 2 tablespoons unsalted butter, melted
- 1 large egg
Instructions
-
Prepare the Crust: In a large bowl, mix flour, granulated sugar, and salt. Cut in cold, cubed butter until mixture forms coarse crumbs. Add ice water, one tablespoon at a time, and mix until dough comes together. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
-
Shape the Mini Pie Shells: Take the dough out of the refrigerator and roll it out on a lightly floured surface to about 1/8 inch thickness. Cut circles big enough to fit mini muffin tin wells, then press each circle into the wells evenly.
-
Prepare the Filling: Combine mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, melted butter, egg, vanilla extract, cinnamon, nutmeg, and salt in a mixing bowl. Whisk until smooth.
-
Assemble and Bake: 1. Preheat oven to 350°F (175°C). Fill each crust with sweet potato filling just below the rim. Bake for 20 to 25 minutes until crusts are golden and filling is set. Allow to cool in the tin before serving.
