Mini Sweet Potato Pies

Mini Sweet Potato Pies are a charming, individual-sized version of the classic Southern dessert. With a buttery crust and smooth, warmly spiced sweet potato filling, these little pies are perfect for holidays, parties, or anytime you want a comforting homemade treat without making a full pie. They’re easy to serve, freeze well, and are guaranteed to impress.

Why You’ll Love These Mini Sweet Potato Pies

Perfect individual portions
No slicing or messy serving
Ideal for holidays, showers, and bake sales
Freezer-friendly and make-ahead friendly
Classic sweet potato pie flavor in every bite

Ingredients

Pie Crust

1 package refrigerated pie crusts (or homemade)

Sweet Potato Filling

2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
¾ cup granulated sugar
½ cup evaporated milk
2 large eggs
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt

Instructions

1. Prepare the Sweet Potatoes

Peel and cube sweet potatoes. Boil in water until fork-tender, about 15 minutes. Drain well and mash until smooth. Allow to cool slightly.

2. Preheat Oven and Prepare Pan

Preheat oven to 350°F (175°C). Lightly grease a muffin tin.

3. Cut the Crusts

Roll out the pie crusts and cut circles large enough to fit the muffin cups with a slight overhang. Press gently into each cup.

4. Make the Filling

In a large bowl, whisk together mashed sweet potatoes, sugar, evaporated milk, eggs, melted butter, vanilla, spices, and salt until smooth and well combined.

5. Fill the Crusts

Spoon the sweet potato filling into each crust, filling about ¾ full.

6. Bake

Bake for 30–35 minutes, or until the filling is set and a knife inserted in the center comes out clean.

7. Cool

Allow pies to cool in the pan for 10 minutes, then carefully remove and transfer to a wire rack to cool completely.

Tips for Perfect Mini Sweet Potato Pies

Mash sweet potatoes thoroughly for a silky texture
Don’t overfill the crusts to prevent spilling
Let pies cool before serving so the filling sets properly
Use a cookie cutter or large glass to cut crust circles evenly

Variations

Marshmallow Topping: Add mini marshmallows during the last 5 minutes of baking
Pecan Crunch: Sprinkle chopped pecans on top before baking
Spiced Version: Add a pinch of cloves or allspice
Gluten-Free: Use gluten-free pie crusts

Storage and Make-Ahead Tips

Store in an airtight container in the refrigerator for up to 4 days
Freeze baked pies for up to 2 months
Thaw overnight in the refrigerator and warm slightly before serving

Serving Suggestions

Mini Sweet Potato Pies are delicious served:

Plain or dusted with powdered sugar
With whipped cream
Alongside coffee or tea

Final Thoughts

Mini Sweet Potato Pies bring all the comfort and flavor of a traditional sweet potato pie in a perfectly portioned dessert. Easy to make and beautiful to serve, they’re sure to become a favorite for holidays and special occasions.