Description
Creamy, spiced sweet potato filling tucked into flaky mini crusts—these bite-sized pies bring Southern comfort to your dessert table with a nostalgic twist and a whole lot of flavor!
Ingredients
Scale
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- 1 tbsp sugar
- ½ cup cold butter for crust, cubed
- 3–4 tbsp ice water
- 1 ½ cups mashed sweet potatoes (or sweet potato puree)
- 2 eggs
- ½ cup brown sugar
- ¼ cup butter, melted
- ½ cup heavy cream or milk
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Pinch of salt
- Optional toppings: whipped cream, mini marshmallows, chopped pecans, caramel drizzle
Instructions
- Whisk flour, salt, and sugar in a bowl.
- Cut in cold butter until mixture resembles coarse crumbs.
- Add ice water one tablespoon at a time until dough forms.
- Wrap dough and chill for at least 30 minutes.
- Boil diced sweet potatoes until soft, then mash or puree until smooth.
- Mix mashed sweet potatoes with eggs, melted butter, cream, sugar, and spices until smooth.
- Preheat oven to 350°F.
- Roll dough to ⅛ inch thickness and cut into 5-inch rounds.
- Press into muffin tin or mini pie pans and fill with ¼ cup of filling.
- Bake for 25–30 minutes or until a toothpick comes out clean.
- Cool on a wire rack before garnishing with toppings.
Notes
To freeze, wrap cooled pies in plastic and foil, then freeze up to one month. Reheat in a 300°F oven for 10 minutes to enjoy like fresh!
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 mini pie
- Calories: 210
- Sugar: 10g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg