Description
Traditional Mini Sweet Potato Pies are a sweet, spiced Southern classic wrapped in flaky crust. These handheld pies feature creamy roasted sweet potato filling with warm spices.
Ingredients
Scale
- 2 cups mashed sweet potatoes
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup evaporated milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 6–8 tablespoons ice water
Instructions
- In a large bowl or food processor, mix flour, sugar, and salt. Add butter and blend until crumbly. Add ice water gradually until dough forms. Divide, wrap, and chill for 1 hour.
- While dough chills, mash sweet potatoes in a bowl. Add sugars, eggs, evaporated milk, butter, vanilla, and spices. Mix until smooth.
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with parchment.
- Roll dough to 1/8-inch thickness. Cut into 4-inch rounds and press into muffin cups. Prick bottoms with a fork.
- Spoon filling into each shell, about 3/4 full.
- Bake for 22–28 minutes, until filling is set and crust is golden.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
- Cool completely before serving. Optional: top with whipped cream or cinnamon.
Notes
- These pies are perfect for holiday dessert tables.
- They can be served warm or at room temperature.
- Store leftovers in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 pie
- Calories: 270
- Sugar: 10g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: mini sweet potato pies, dessert, Southern, holiday