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Sweet Potato Mini Pies

Sweet Potato Mini Pies are delightful little desserts that pack a wholesome punch. These bite-sized treats combine the natural sweetness of roasted sweet potatoes with a flaky pie crust, making them perfect for any occasion. Whether you want a tasty snack, a dessert for a gathering, or a comforting treat, these mini pies are the answer!

Why Make This Recipe

Making Sweet Potato Mini Pies is a fantastic way to enjoy the rich, earthy flavor of sweet potatoes in a fun and portable form. They are easy to prepare and can impress your friends and family. Plus, they are customizable! You can add your favorite toppings or enjoy them plain. The sweetness from the sweet potatoes combined with the warm spices creates a cozy, comforting treat that everyone will love.

How to Make Sweet Potato Mini Pies

Ingredients:

1 1/4 cups all-purpose flour
1/2 cup cold unsalted butter, cubed
2 tbsp granulated sugar (optional)
1/2 tsp salt
3–4 tbsp ice-cold water
2 medium sweet potatoes, roasted and mashed
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup evaporated milk or canned coconut milk
2 tbsp melted butter or vegan butter
1 large egg, room temperature
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp salt
Whipped cream or Cool Whip (optional)
Maple syrup drizzle (optional)
Toasted pecans or walnuts (optional)
Dusting of powdered sugar (optional)

Directions:

Prepare the Pie Crust Dough: In a bowl, whisk together flour, sugar (if using), and salt. Cut in cold butter until crumbly. Add ice-cold water gradually until dough forms. Shape into a disk, wrap, and chill for 30 minutes.
Roast the Sweet Potatoes: Preheat oven to 400°F. Pierce sweet potatoes and roast for 45–60 minutes. Let cool and mash until smooth.
Mix the Sweet Potato Filling: Preheat oven to 350°F. Combine mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, melted butter, egg, vanilla, cinnamon, nutmeg, and salt in a bowl. Blend until smooth.
Roll Out the Dough: Roll out chilled dough to 1/8-inch thickness. Cut circles for the muffin tin. Press circles into a greased muffin tin and prick the bottoms.
Fill & Bake: Fill each crust with sweet potato mixture. Bake at 350°F for 20–25 minutes.
Cool & Serve: Cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature with toppings if desired.

How to Serve Sweet Potato Mini Pies

Serve these mini pies warm or cooled down. They are delicious on their own but can be topped with whipped cream, a drizzle of maple syrup, or some toasted nuts for extra crunch. A dusting of powdered sugar can also add a lovely presentation!

How to Store Sweet Potato Mini Pies

To store any leftover mini pies, keep them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to a month. To reheat, simply place them in a 350°F oven for about 10–15 minutes.

Tips to Make Sweet Potato Mini Pies

Make sure the butter is really cold when you make the pie crust for a flakier texture.
You can use canned sweet potato puree for a quicker option.
Feel free to adjust the spices according to your taste! You can add ginger or cloves for a different flavor.

Variation

You can make these mini pies with different fillings as well! Consider using pumpkin puree or butternut squash for a change. You can also mix in chocolate chips or nuts for added texture.

FAQs

1. Can I use a store-bought pie crust?
Yes, using a store-bought pie crust can save time! Just make sure to fit it into the muffin tins properly.

2. Can I make these mini pies vegan?
Absolutely! Use vegan butter, almond milk, and flaxseed in place of the egg for a vegan-friendly version.

3. Can I freeze the mini pies?
Yes, you can freeze them! Just make sure to store them in an airtight container. Reheat them in the oven when you’re ready to serve.

Enjoy making and sharing these Sweet Potato Mini Pies with your loved ones!