Mini Sweet Potato Pies – Don’t LOSE This Recipe!
Creamy, warmly spiced, and perfectly portioned—these mini pies are ideal for holidays, parties, or anytime you want classic comfort in a handheld treat.
Mini Sweet Potato Pie Recipe (Makes 12 minis)
Ingredients
12 mini pie crusts or phyllo shells (store-bought or homemade)
2 cups mashed sweet potatoes (cooked & cooled)
2 large eggs, room temperature
¾ cup granulated sugar
½ cup evaporated milk
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
Optional Flavor Boost (Highly Recommended):
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1 tablespoon brown sugar (replace part of white sugar)
Instructions
1️⃣ Prep the Oven
Preheat oven to 350°F (175°C)
Place mini pie crusts on a baking sheet or in a muffin tin
2️⃣ Prepare Sweet Potatoes
Boil, roast, or microwave sweet potatoes until fork-tender
Peel and mash until very smooth (no lumps)
Measure exactly 2 cups
3️⃣ Make the Filling
In a large bowl:
Whisk eggs until lightly beaten
Add sugar and mix well
Stir in mashed sweet potatoes
Add evaporated milk, melted butter, vanilla, cinnamon, nutmeg, and salt
Mix until smooth and creamy
4️⃣ Fill the Crusts
Spoon filling into each mini crust
Fill about ¾ full (do not overfill)
5️⃣ Bake
Bake for 25–30 minutes
Centers should be set but slightly soft
Edges of crust lightly golden
6️⃣ Cool
Let pies cool 15–20 minutes before serving
Filling will firm up as they cool
Serving Ideas
Whipped cream swirl
Vanilla ice cream
Dust with powdered sugar
Sprinkle of cinnamon sugar
Pro Tips
For ultra-smooth filling, blend batter briefly
Phyllo shells bake faster—check at 20 minutes
These freeze well (unfrosted) for up to 2 months
