Mini Sweet Potato Pies

Why You’ll Love This Recipe

Mini Sweet Potato Pies combine all the comfort and flavor of a traditional sweet potato pie in a fun, bite-sized format. They’re easy to make, serve, and share, and there’s no need to worry about slicing or serving messy pieces. Whether for Thanksgiving or just a cozy weekend dessert, these mini pies are crowd-pleasers that bake up beautifully every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes, peeled, cooked, and mashed
• Pie crust (store-bought or homemade)
• Granulated sugar
• Brown sugar
• Unsalted butter, melted
• Eggs
• Evaporated milk
• Vanilla extract
• Ground cinnamon
• Ground nutmeg
• Ground ginger
• Salt
• Optional: whipped cream for topping

Directions

1. Preheat your oven to 350°F (175°C) and lightly grease a muffin tin or mini tart pans.
2. Roll out the pie crust and cut into circles large enough to fit into each cavity of your muffin tin. Gently press the crust into each cup and crimp the edges if desired.
3. In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, melted butter, eggs, evaporated milk, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth and creamy.
4. Spoon the sweet potato filling into each crust-lined cup, filling nearly to the top.
5. Bake for 20–25 minutes, or until the filling is set and the crust is golden brown.
6. Remove from the oven and let cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
7. Top with whipped cream before serving, if desired.

Servings and timing

This recipe makes about 12 mini sweet potato pies.
Prep time: 20 minutes
Bake time: 25 minutes
Total time: 45 minutes

Variations

• Maple Sweet Potato Pies: Add a splash of maple syrup to the filling for a richer flavor.
• Mini Marshmallow Topping: Add mini marshmallows to the top during the last few minutes of baking for a toasted finish.
• Pecan Crumble Topping: Mix chopped pecans with brown sugar and butter for a crunchy topping.
• Coconut Sweet Potato Pies: Stir in a bit of shredded coconut for texture and a tropical twist.
• Dairy-Free Option: Use non-dairy milk and plant-based butter for a dairy-free version.
• Crustless Version: Bake the filling in muffin liners without crust for a lighter treat.

Storage/Reheating

Store mini sweet potato pies in an airtight container in the refrigerator for up to 4 days.
To reheat, place in a 300°F (150°C) oven for 8–10 minutes or microwave for about 20 seconds.
They can also be frozen—wrap each pie tightly and freeze for up to 2 months. Thaw in the refrigerator before reheating.

FAQs

Can I use canned sweet potatoes?

Yes, just make sure they are plain and not sweetened or flavored.

Can I make these pies ahead of time?

Absolutely! They store well and can be made a day or two in advance.

Do I need to pre-bake the crust?

No, blind baking isn’t necessary for mini pies since the crust cooks quickly.

How do I know when the filling is set?

The filling should be slightly firm and not jiggle when you shake the pan gently.

Can I make this recipe without a muffin tin?

Yes, you can use mini tart pans or silicone molds for similar results.

What’s the best way to mash sweet potatoes?

Boil or roast them until soft, then mash with a fork or use a food processor for a smoother texture.

Can I substitute pumpkin for sweet potato?

Yes, canned or fresh pumpkin can be used in place of sweet potatoes with similar results.

Can I make these gluten-free?

Yes, just use a gluten-free pie crust and ensure all other ingredients are gluten-free.

Are they best served warm or cold?

They’re delicious both ways, but many prefer them slightly warm with a dollop of whipped cream.

Can I use a graham cracker crust?

Yes, press graham cracker crust into each muffin cavity instead of traditional dough for a unique twist.

Conclusion

Mini Sweet Potato Pies are a delicious way to enjoy a beloved classic dessert in a fun, individual format. With their silky filling and flaky crust, they’re a hit at any gathering and simple enough to make any day special. Whether you serve them plain or dressed up with toppings, these mini pies deliver big comfort in every bite.

Mini Sweet Potato Pies

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Mini Chocolate Pumpkin Muffins are moist, chocolatey, and spiced with warm fall flavors. These bite-sized treats are perfect for breakfast, snacks, or dessert, combining pumpkin puree and cocoa for a rich and cozy flavor profile.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 24 mini muffins
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup mini chocolate chips or chopped chocolate

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Instructions

1. Preheat oven to 350°F (175°C) and lightly grease or line a mini muffin pan with paper liners.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, combine granulated sugar, brown sugar, eggs, pumpkin puree, oil, and vanilla extract. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
5. Fold in the mini chocolate chips or chopped chocolate.
6. Spoon the batter into prepared mini muffin cups, filling each about ¾ full.
7. Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• Use pure pumpkin puree, not pumpkin pie filling.
• Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
• Freeze cooled muffins in a freezer-safe bag for up to 2 months.
• To serve warm, microwave for 10–15 seconds after thawing.
• Use gluten-free flour or dairy-free chocolate for dietary variations.

Nutrition

• Serving Size: 2 mini muffins
• Calories: 130
• Sugar: 10g
• Sodium: 95mg
• Fat: 6g
• Saturated Fat: 2g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg