Traditional Mini Sweet Potato Pies

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There’s something undeniably comforting about the sweet aroma of baked sweet potato pies wafting through the kitchen. These Traditional Mini Sweet Potato Pies are a delightful twist on a classic Southern favorite, perfect for the holidays or any time you need a cozy, soul-satisfying dessert. Each pie is a perfectly portioned treat with a flaky, buttery crust and a rich, spiced filling that’s smooth and custardy.

Whether served as an after-dinner indulgence or shared at a family gathering, these mini pies pack all the flavor of a full-sized version in a bite-sized form. They’re also ideal for portion control, freezing, or gifting, without compromising any of the warmth and sweetness you expect from a homemade pie.

Why You’ll Love This Traditional Mini Sweet Potato Pies Recipe

• Perfectly portioned for parties, gifting, or snacking.
• Make-ahead friendly – they store beautifully.
• Packed with nostalgic Southern flavor.
• Buttery homemade crust that doesn’t get soggy.
• Easy to customize with toppings like whipped cream, pecans, or cinnamon.

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What Kind of Crust Should I Use for Mini Sweet Potato Pies?

For the best results, use a homemade buttery pie crust. It holds shape well in muffin tins and delivers that flaky, tender bite every pie should have. However, if you’re short on time, high-quality store-bought dough works too. Just make sure it’s rolled thin and presses well into your mini pie molds.

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Ingredients for the Traditional Mini Sweet Potato Pies

Each ingredient in this recipe plays a crucial role in developing rich flavor and ideal texture:

• Sweet Potatoes (1 1/2 cups mashed) – the heart of the recipe, naturally sweet and smooth.
• Granulated Sugar (1/2 cup) – balances the earthy sweetness of the sweet potatoes.
• Brown Sugar (1/4 cup, packed) – adds molasses depth and a hint of caramel.
• Unsalted Butter (1/4 cup, melted) – enriches the filling and gives it a velvety finish.
• Evaporated Milk (1/2 cup) – makes the filling silky and creamy.
• Large Eggs (2) – bind the ingredients and help the custard set.
• Vanilla Extract (1 teaspoon) – enhances overall flavor with a sweet aroma.
• Ground Cinnamon (1 teaspoon) – adds warm spice.
• Ground Nutmeg (1/2 teaspoon) – provides that signature holiday flavor.
• Salt (1/4 teaspoon) – balances sweetness.
• Pie Dough (enough for 12 mini pies) – homemade or store-bought.

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How To Make the Traditional Mini Sweet Potato Pies

Step 1: Cook and Mash the Sweet Potatoes

Peel, cube, and boil 2-3 medium sweet potatoes until fork-tender. Drain and mash until smooth. Measure out 1 1/2 cups for the recipe.

Step 2: Prepare the Pie Dough

Roll out your pie dough on a lightly floured surface and cut into 12 rounds (about 3.5 to 4 inches wide). Press each into the wells of a greased muffin tin, shaping gently up the sides.

Step 3: Make the Filling

In a large bowl, mix the mashed sweet potatoes, granulated sugar, brown sugar, melted butter, eggs, evaporated milk, vanilla extract, cinnamon, nutmeg, and salt. Whisk until the mixture is smooth and well combined.

Step 4: Fill and Bake

Divide the filling evenly among the crust-lined muffin cups (about 2 tablespoons each). Bake in a preheated oven at 350°F (175°C) for 22-25 minutes, or until the filling is set and a toothpick inserted comes out clean.

Step 5: Cool and Serve

Allow the pies to cool in the tin for 10 minutes, then gently remove and transfer to a wire rack to cool completely. Top with whipped cream if desired.

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How to Serve and Store These Mini Pies

This recipe yields 12 mini sweet potato pies, ideal for serving 6 to 8 people. Serve them at room temperature or chilled, topped with whipped cream or a dusting of cinnamon.

To store: Refrigerate in an airtight container for up to 5 days. To freeze, wrap individually and store for up to 2 months. Thaw overnight in the fridge.

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What to Serve With Traditional Mini Sweet Potato Pies

Spiced Chai Latte

The warmth of chai spices pairs beautifully with the cinnamon and nutmeg in the pies.

Whipped Cream or Maple Cream

A dollop of fresh whipped cream or maple-sweetened topping adds a luxurious finish.

Apple Cider

Hot or chilled, apple cider adds a crisp contrast to the creamy filling.

Pecan Praline Ice Cream

Elevate dessert time with nutty, buttery ice cream alongside these warm pies.

Vegan Breakfast Quesadillas

If you’re hosting brunch, these quesadillas are a savory counterbalance.

Mango and Dragon Fruit Chia Pudding

This tropical, fruity dessert lightens the richness of the pies.

Fruit Tart with Glossy Glaze

Another great dessert to offer variety on your spread.

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Frequently Asked Questions

Can I make these mini pies ahead of time?

Absolutely! You can bake and refrigerate them up to 3 days in advance. They taste even better the next day.

Do I need to blind-bake the crust?

No blind baking is required. The crust will bake perfectly with the filling.

Can I use canned sweet potatoes?

Yes, just be sure they are unsweetened and drained well before mashing.

How do I know when the pies are done?

The filling should be puffed slightly and set in the center. A toothpick inserted should come out clean.

Can I double the recipe?

Yes, this recipe doubles easily. Use two muffin pans and rotate them halfway through baking.

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Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you add liqueur or leave it out? Did you try chocolate on top?
I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other bake smarter.

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Conclusion

These Traditional Mini Sweet Potato Pies are the perfect make-ahead treat for fall gatherings, holidays, or cozy evenings at home. With their flaky crust and creamy, spiced filling, they hit all the right notes for anyone who loves a classic dessert in a smaller, hand-held form. For more easy baking ideas and seasonal favorites, check out my Pinterest page at Meals We Share.

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