Mini Sweet Potato Pies: Southern Comfort in Every Bite
Creamy, spiced sweet potato filling nestled in buttery crusts—these mini pies are perfect for holidays, gatherings, or cozy nights in
Introduction: A Bite-Sized Twist on a Southern Classic
Sweet potato pie is a beloved staple in Southern kitchens—warm, spiced, and soul-soothing. These Mini Sweet Potato Pies take that tradition and shrink it into individual portions that are just as comforting and even more adorable. They’re perfect for entertaining, gifting, or simply indulging in a little personal pie moment.
With a velvety filling made from roasted sweet potatoes, warm spices, and a hint of citrus, these mini pies are baked in cupcake tins for easy serving and irresistible presentation. Whether you serve them warm with whipped cream or chilled straight from the fridge, they’re guaranteed to bring joy.
Ingredients Breakdown
Let’s explore what makes these mini pies so rich and flavorful:
Sweet Potato Filling:
- Sweet potatoes (3 large)
The star of the show—roasting brings out their natural sweetness and deep flavor.
Tip: Choose orange-fleshed sweet potatoes for the most vibrant color and creamy texture.
Sweeteners:
- Granulated sugar (1½ cups)
Adds sweetness and structure. - Brown sugar (1 cup)
Adds molasses depth and moisture.
Optional: Adjust sugar to taste depending on the sweetness of your potatoes.
Flavor Enhancers:
- Juice of one orange
Adds brightness and balances the richness. - Ground cinnamon (1 tbsp)
Adds warmth and classic pie spice. - Ground nutmeg (1 tsp)
Adds earthy depth. - Vanilla bean paste and/or vanilla extract
Adds aromatic sweetness—use both for maximum flavor. - Pinch of salt
Balances all the sweet and spicy notes.
Optional: Add a dash of ground ginger or cloves for extra spice.
Creaminess & Structure:
- Evaporated milk (½ can)
Adds richness and smooth texture. - Eggs (2)
Bind the filling and help it set. - Melted butter (1 stick)
Adds flavor and silkiness.
Tip: Let melted butter cool slightly before mixing to avoid scrambling the eggs.
Crust:
- Pie crust (homemade or store-bought)
Cut into small circles using a cookie cutter to fit cupcake tins.
Optional: Use graham cracker crusts or puff pastry for a twist.
Step-by-Step Instructions
Step 1: Prepare the Sweet Potatoes
Boil or bake sweet potatoes until fork-tender.
Let cool, remove skins, and mash or blend until smooth.
Tip: Roasting enhances flavor—bake at 400°F for 45–60 minutes.
Step 2: Make the Filling
In a large mixing bowl:
- Combine mashed sweet potatoes with sugar, brown sugar, cinnamon, nutmeg, vanilla, orange juice, melted butter, evaporated milk, eggs, and salt.
Mix until smooth and well combined.
Optional: Use a hand mixer or food processor for ultra-smooth texture.
Step 3: Prepare the Crusts
Lightly spray a cupcake pan with nonstick spray.
Cut pie dough into circles using a cookie cutter (about 3–4 inches wide).
Press dough circles into each cupcake cavity to form mini crusts.
Bake crusts at 350°F (175°C) for 5 minutes, then remove from oven.
Tip: Prick crusts with a fork to prevent puffing.
Step 4: Fill and Bake
Spoon sweet potato mixture into each crust, filling nearly to the top.
Bake at 350°F for 15–20 minutes, until:
- Filling is set
- Tops are slightly puffed
- Crusts are golden
Tip: A toothpick inserted in the center should come out clean.
Step 5: Cool and Serve
Let pies cool in pan for 10 minutes, then transfer to wire rack.
Serve warm with whipped cream or chilled with a drizzle of caramel.
Presentation Tip: Garnish with a sprinkle of cinnamon or candied pecans.
Serving Suggestions
Perfect for:
- Holiday dessert tables
- Afternoon tea
- Bake sales
- Personal indulgence
Pair with:
- Spiced chai
- Vanilla ice cream
- Bourbon whipped cream
Tip: Serve on a platter with mini forks and festive napkins for parties.
Variations to Try
Want to make them your own? Try these delicious twists:
Coconut Sweet Potato
Add shredded coconut and coconut milk to the filling.
Chocolate Swirl
Add a swirl of melted chocolate or chocolate chips.
Nutty Crunch
Top with chopped pecans or walnuts before baking.
Vegan Version
Use plant-based butter, coconut milk, and egg substitute.
Citrus Twist
Add lemon zest and juice for a brighter flavor.
Storage and Make-Ahead Tips
- Make-Ahead: Prepare filling and crusts up to 1 day in advance.
- Refrigerate: Store baked pies in airtight container for up to 5 days.
- Freeze: Freeze baked pies for up to 2 months. Thaw overnight and reheat gently.
Tip: Reheat in oven at 300°F for 5–7 minutes for fresh-baked texture.
Nutrition Notes (Per Mini Pie, ~1 of 12)
- Calories: ~220
- Protein: ~3g
- Carbohydrates: ~28g
- Fat: ~10g
- Sugar: ~18g
- Sodium: ~120mg
- Fiber: ~2g
These pies are:
- Comfort food approved
- Kid-friendly
- Perfect for gifting
- Great for portion control
Final Thoughts
These Mini Sweet Potato Pies are more than just dessert—they’re a celebration of tradition, flavor, and joy in every bite. Whether you’re baking them for a holiday, sharing with friends, or savoring one solo, they’re guaranteed to warm hearts and satisfy cravings.