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Mini Sweet Potato Pies – delicious easy baked sweet potato pies that are perfect for a party!
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Individual Sweet Potato Pies
We’re using a common tool to make delicious, easy single serve pies – a mini muffin tin!
Using mini muffins to shape pies gives perfect individual pies that are delicious and easy to serve at holiday dinners – if you’re looking for a great single serve Thanksgiving dessert, these little pies are the perfect easy treat!
These individual sweet potato pies are great to serve for parties since they are single-serve – and you can make them a little bit bigger by using regular sized muffin tins instead of mini muffins, too!
These pies are super simple and use ingredients you have on hand. I use store bought crust to keep things simple!
How to Make Mini Sweet Potato Pies
- Wash and dry the sweet potatoes and poke all over with a fork, then place the potatoes on a plate and microwave for 8 to 14 minutes until they are fork tender.
- Once cooked, peel the potatoes and add the flesh to a large mixing bowl. Use a hand masher, hand mixer, or stick blender (for smoothest filling) to mash the sweet potatoes.
- Once the potatoes are smooth, add the sugar, heavy cream, cinnamon, vanilla, and salt and mix until fully combined.
- Preheat the oven to 425 degrees F.
- While the potatoes cook, prepare the crusts by rolling out the dough on a lightly floured surface and using a 2½- inch round biscuit or cookie cutter to cut out 24 circles from each sheet of crust. You’ll want to roll the dough out quite a bit as you don’t need it to be as thick as it is out of the box because the pies are so small.
- Gently press each circle of pie crust into an ungreased mini muffin pan cavity. You can add small strips of parchment under each one to help get it out after baking.
- Use a small cookie scoop to add the filling into the prepared pie crusts, about 1 tablespoon of filling each. Use the back of a spoon or rubber spatula to gently smooth the filling into the crusts.
- Bake for 15 to 18 minutes.
- Remove from the oven and transfer the pies to wire racks to cool before topping with whipped cream and cinnamon and enjoying.
Tips to Perfect Mini Sweet Potato Pies & FAQs
- Tip 1 – Top your mini sweet potato pies with mini marshmallows or fluff and toasted; however, the fluff is a little runny so just a small dollop is good.
- Tip 2 – You can use dark brown sugar or granulated sugar in this recipe. They will change the flavor slightly but still be delicious.
- Tip 3 – Make homemade crust in place of premade crusts.
- Tip 4 – This recipe can be made in a regular muffin pan, the crust will need to be cut with a 4½-5 inch cookie cutter. And the bake time will need to be increased to 20 to 25 minutes. It should make about 20 to 24 pies of that size.
FAQs
You can use dark brown sugar or granulated sugar in this recipe. They will change the flavor slightly but still be delicious
This recipe can be made in a regular muffin pan, the crust will need to be cut with a 4½-5 inch cookie cutter. And the bake time will need to be increased to 20 to 25 minutes. It should make about 20 to 24 pies of that size.
Pies are done when the sides are turning light brown and filling has set.
Other Desserts You’ll Love
If you’re looking for other easy, delicious desserts, like our Easy Cranberry Fluff Salad, Snickers Cheesecake Fruit Dip, Cranberry Apricot Baked Brie Recipe, Easy Apple Sopapilla Cheesecake Recipe, Air Fryer Pumpkin Bundt Cake, check out some of our recent favorites below:
You can find our complete easy dessert recipe index here.
Mini Sweet Potato Pies
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Mini Sweet Potato Pies Recipe
Equipment
- DI ORO Silicone Spatula Set – Rubber Kitchen Spatulas for Baking, Cooking, & Mixing – 600°F Heat-Resistant & BPA Free Silicone Scraper Spatulas for Nonstick Cookware – Dishwasher Safe (4pc, Red)
Ingredients
- 3 medium sweet potatoes
- ¼ cup light brown sugar packed
- 2 tablespoons heavy cream
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Crust:
- 14 oz package premade pie crust 2 9-inch crusts
- Topping:
- Whipped cream
- Ground cinnamon
Instructions
- Wash and dry the sweet potatoes and poke all over with a fork, then place the potatoes on a plate and microwave for 8 to 14 minutes until they are fork tender.
- While the potatoes cook, prepare the crusts by rolling out the dough on a lightly floured surface and using a 2½- inch round biscuit or cookie cutter to cut out 24 circles from each sheet of crust. You’ll want to roll the dough out quite a bit as you don’t need it to be as thick as it is out of the box because the pies are so small.
- Gently press each circle of pie crust into an ungreased mini muffin pan cavity. You can add small strips of parchment under each one to help get it out after baking.
- Once cooked, peel the potatoes and add the flesh to a large mixing bowl. Use a hand masher, hand mixer, or stick blender (for smoothest filling) to mash the sweet potatoes.
- Once the potatoes are smooth, add the sugar, heavy cream, cinnamon, vanilla, and salt and mix until fully combined.
- Preheat the oven to 425 degrees F.
- Use a small cookie scoop to add the filling into the prepared pie crusts, about 1 tablespoon of filling each. Use the back of a spoon or rubber spatula to gently smooth the filling into the crusts.
- Bake for 15 to 18 minutes.
- Remove from the oven and transfer the pies to wire racks to cool before topping with whipped cream and cinnamon and enjoying.
