Description
These Traditional Mini Sweet Potato Pies offer a delightful twist on classic sweet potato pie, baked in adorable mini tart pans perfect for parties or family gatherings. With a rich, silky filling flavored with cinnamon and nutmeg nestled in buttery pie crusts, these bite-sized pies are warm, comforting, and irresistibly delicious.
Ingredients
Scale
Filling
- 1 cup mashed sweet potatoes
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup evaporated milk
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Crust
- 1 pie crust (homemade or store-bought)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a mini muffin or tart pan thoroughly to prevent sticking.
- Prepare Sweet Potatoes: Peel and dice sweet potatoes into even pieces. Boil or roast them until fork-tender. Once cooked, mash the sweet potatoes until smooth and allow them to cool before mixing.
- Mix Filling: In a mixing bowl, whisk together the mashed sweet potatoes, brown sugar, eggs, evaporated milk, melted butter, vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix until the mixture is silky smooth and fully combined.
- Prepare Crust: Roll out the pie crust on a floured surface. Cut out circles sized to fit the mini tart tins. Gently press each circle into the cavities of the pan and dock the bottoms with a fork to prevent bubbling.
- Fill Crusts: Spoon the sweet potato filling into each crust-lined cavity, filling just below the rim to allow for slight expansion while baking.
- Bake: Place the filled tart pan in the preheated oven and bake for 18 to 22 minutes, or until the filling is set and the crust turns a golden brown color.
- Cool and Serve: Let the mini pies cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely. Serve warm or chilled as desired.
Notes
- You can roast sweet potatoes for a deeper flavor instead of boiling.
- Use store-bought pie crusts for convenience without sacrificing taste.
- Ensure sweet potato filling is cooled before mixing with eggs to avoid curdling.
- Mini pies can be stored in an airtight container in the refrigerator for up to 3 days.
- For an extra touch, top with whipped cream or a sprinkle of cinnamon before serving.
