Description
These Mini Sweet Potato Pies are a delightful twist on the classic dessert, featuring a smooth and spiced sweet potato filling nestled in flaky mini pie crusts. Perfect for holiday parties or family gatherings, they bake quickly and can be served warm or at room temperature, optionally topped with whipped cream or marshmallow fluff for an extra touch of sweetness.
Ingredients
Scale
For the Pie Filling:
- 2 medium sweet potatoes, peeled and cubed
- 1/2 cup brown sugar, packed
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 2 large eggs
For the Pie Crust:
- 1 package pre-made mini pie crusts (or 1 package of regular pie crust, cut into small rounds)
For the Topping (optional):
- Whipped cream or marshmallow fluff
- Cinnamon for sprinkling
Instructions
- Prepare Oven and Crusts: Preheat your oven to 375°F (190°C). Arrange the mini pie crusts into a muffin tin—use 6-8 mini crusts or cut regular pie crusts into smaller rounds to fit.
- Cook Sweet Potatoes: Bring a pot of water to a boil and add the cubed sweet potatoes. Boil for 12-15 minutes until the potatoes are tender when pierced with a fork.
- Mash Sweet Potatoes: Drain the potatoes well and transfer them to a large bowl. Mash thoroughly with a potato masher or fork until smooth and lump-free.
- Mix Filling Ingredients: Stir in the brown sugar, heavy cream, vanilla extract, cinnamon, nutmeg, ginger, and salt into the mashed sweet potatoes until you get a smooth, well-blended mixture.
- Add Eggs: Beat the eggs in a separate bowl and incorporate them into the sweet potato filling, mixing until creamy and fully combined.
- Fill the Crusts: Spoon the filling evenly into each mini pie crust, filling them about three-quarters full to allow room for setting.
- Bake the Pies: Place the muffin tin in the oven and bake for 18-20 minutes, or until the filling is firm and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the pies from the oven and let them cool in the muffin tin for 10 minutes. Serve warm or at room temperature.
- Add Optional Toppings: Before serving, add a dollop of whipped cream, marshmallow fluff, or sprinkle cinnamon on top as desired for extra flavor and decoration.
Notes
- If you cannot find mini pie crusts, regular pie crusts can be cut into smaller rounds to fit the muffin tin.
- Make sure the sweet potatoes are fully drained before mashing to avoid watery filling.
- You can prepare these a few hours ahead; store them in an airtight container and reheat gently before serving if desired.
- For a dairy-free option, substitute heavy cream with coconut milk and top with dairy-free whipped topping.
- The spices can be adjusted to taste; add more cinnamon or nutmeg for a stronger flavor.
