Sweet potato pie is a classic fall dessert, but sometimes, you crave a smaller, more manageable portion. These mini sweet potato pies offer all the deliciousness of the traditional version in bite-sized, individual servings, perfect for parties, potlucks, or a cozy night in. This recipe prioritizes ease of preparation and maximum flavor, using readily available ingredients.
What Makes This Mini Sweet Potato Pie Recipe Special?
This recipe stands out because it focuses on simplicity without sacrificing flavor. We use a store-bought pie crust to save time, allowing you to focus on creating that perfect sweet potato filling. The mini muffin tin format ensures even baking and easy portion control. Furthermore, this recipe incorporates helpful tips and tricks for achieving the best results, catering to both novice and experienced bakers.
Ingredients:
For the Filling:
- 2 medium sweet potatoes, cooked and mashed (about 1 ½ cups mashed)
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg
- ¼ cup milk (whole milk recommended)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- Pinch of salt
For the Crust:
- 1 package (14.1 ounces) refrigerated pie crusts
Instructions:
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Preheat & Prep: Preheat your oven to 375°F (190°C). Grease a 12-cup mini muffin tin.
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Make the Filling: In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, egg, milk, melted butter, cinnamon, nutmeg, cloves, ginger, and salt. Mix thoroughly until well combined.
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Assemble the Pies: Unroll the pie crusts and use a 3-inch cookie cutter or a knife to cut out 12 circles. Press each circle into a mini muffin cup, ensuring the crust goes up the sides.
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Fill & Bake: Fill each mini pie crust with the sweet potato mixture, filling each about ¾ full.
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Bake: Bake for 20-25 minutes, or until the crust is golden brown and the filling is set.
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Cool & Serve: Let the mini pies cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Frequently Asked Questions (FAQ)
Can I use canned sweet potatoes?
Yes, you can use canned sweet potatoes. Just make sure to drain them well before mashing. The texture might be slightly different than using fresh sweet potatoes, but the flavor will still be delicious.
What kind of pie crust should I use?
You can use any type of refrigerated pie crust you prefer, whether it's regular, flaky, or even a gluten-free option. Store-bought makes this recipe incredibly convenient.
How do I store leftover mini sweet potato pies?
Store leftover mini sweet potato pies in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
Can I make these mini pies ahead of time?
You can assemble the pies ahead of time and refrigerate them until ready to bake. Just add a few minutes to the baking time.
Can I add other spices to the filling?
Absolutely! Feel free to experiment with other spices like allspice, cardamom, or even a pinch of cayenne pepper for a little kick.
What can I serve these mini pies with?
These mini pies are delicious on their own, but you can also serve them with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce.
This recipe provides a delicious and convenient way to enjoy the flavors of fall. The mini size is perfect for portion control and makes a beautiful presentation. Enjoy your mini sweet potato pie journey!
