There’s something deeply comforting about the warm, earthy sweetness of sweet potatoes, especially when baked into a rich, spiced filling surrounded by a flaky, buttery crust. Mini Sweet Potato Pies take everything you love about the classic Southern dessert and shrink it into adorable, individual portions.
These little pies are perfect for holiday gatherings, cozy nights at home, or as a portable dessert for potlucks and parties. Whether you’re looking to impress guests with a made-from-scratch dessert or just want a sweet treat that satisfies without overindulging, these mini pies are a go-to recipe you’ll come back to again and again.
The inspiration? My grandmother’s sweet potato pie, served every Thanksgiving without fail. She always said, “Sweet potato pie is love you can taste,” and these mini versions capture all that warmth and nostalgia in every bite.
Why You’ll Love These Mini Sweet Potato Pies
- 🧡 Perfectly Portioned: No need to slice and serve — just grab and go!
- 🥧 Made from Scratch: Flaky homemade crust + real sweet potatoes = unbeatable flavor.
- 🎉 Great for Sharing: Serve these at parties, holidays, or brunches — they’re a guaranteed hit.
- 🍂 Warm, Spiced Goodness: Cinnamon, nutmeg, and vanilla bring all the cozy vibes.
- 👩🍳 Beginner-Friendly: Simple ingredients and easy steps make this recipe accessible for all levels.
Ingredients You’ll Need
Let’s break down the components of these mouthwatering mini pies.
For the Crust
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, cold & cubed
- ½ tsp salt
- 2 tbsp granulated sugar
- 3-4 tbsp ice-cold water
For the Sweet Potato Filling
- 2 medium sweet potatoes, cooked & mashed
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup evaporated milk
- 2 tbsp melted butter
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
Step-by-Step Instructions
1️⃣ Make the Crust
A buttery, tender crust is key to any great pie — and it’s surprisingly easy to make at home.
- In a medium bowl, mix the flour, sugar, and salt.
- Add the cold, cubed butter and use a fork or pastry cutter to work it into the flour until the mixture resembles coarse crumbs.
- Slowly add ice-cold water, one tablespoon at a time, mixing until a dough forms. Avoid overworking it.
- Flatten the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- On a floured surface, roll out the dough to about ⅛ inch thickness. Cut circles large enough to fit into a mini muffin tin.
- Gently press each circle into the muffin cups, ensuring the dough comes up the sides.
2️⃣ Make the Filling
The filling is the soul of this dessert — rich, creamy, and perfectly spiced.
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, melted butter, egg, vanilla extract, cinnamon, nutmeg, and salt.
- Whisk until the mixture is smooth and creamy. You can also use a hand mixer for an ultra-silky texture.
3️⃣ Assemble & Bake
Now comes the fun part — bringing everything together.
- Spoon the sweet potato filling into each prepared crust, filling almost to the top.
- Bake for 20-25 minutes, or until the crust is golden and the filling is set (it should not jiggle when gently shaken).
- Allow the pies to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips for Success
✅ Use Cold Butter
This is the secret to a flaky crust. Cold butter steams as it bakes, creating light layers in the dough.
✅ Cook the Sweet Potatoes Thoroughly
Boil, roast, or microwave — just make sure your sweet potatoes are soft enough to mash smoothly.
✅ Don’t Overfill the Crusts
Overfilling can lead to overflow and soggy edges. Fill just below the top of the crust.
✅ Chill the Dough
Letting the dough rest and chill helps relax the gluten and makes the crust easier to work with.
How to Serve Mini Sweet Potato Pies
These pies are delightful on their own, but here are a few serving suggestions to elevate the experience:
- With a dollop of whipped cream
- Drizzled with caramel sauce
- Topped with a toasted marshmallow for a fun twist on sweet potato casserole
- Alongside coffee or tea as an afternoon treat
- Served warm with vanilla ice cream for a decadent dessert
Storage & Make-Ahead Tips
How to Store
Store cooled mini pies in an airtight container in the refrigerator for up to 4 days. Bring to room temperature or warm in a low oven before serving.
Can I Freeze Them?
Absolutely! Freeze the baked and cooled pies on a tray, then transfer to a freezer-safe bag. They’ll keep for up to 3 months. Thaw overnight in the fridge or reheat directly from frozen at 300°F (150°C) until warmed through.
Make Ahead
You can prepare the crust and filling a day ahead and store them separately in the fridge. Assemble and bake when you’re ready for fresh pies.
FAQs About Mini Sweet Potato Pies
Can I use store-bought crust?
Yes, if you’re short on time, store-bought pie dough or even pre-made mini tart shells will work — though homemade crust definitely tastes best.
What kind of sweet potatoes should I use?
Use orange-fleshed sweet potatoes (like Beauregard or Garnet varieties) for their natural sweetness and creamy texture.
Can I make these gluten-free?
Yes! Substitute a gluten-free all-purpose flour blend in the crust, and make sure your other ingredients are certified gluten-free.
Can I make these vegan?
With a few swaps — plant-based butter, non-dairy milk, and an egg substitute (like flax egg) — you can make these mini pies vegan-friendly.
Nutrition Information (Approximate per pie)
- Calories: 160
- Fat: 8g
- Carbohydrates: 20g
- Protein: 2g
- Fiber: 1g
- Sugar: 10g
Note: Nutrition will vary based on portion size and specific ingredients used.
Creative Variations to Try
🥜 Add a Nutty Crunch
Sprinkle chopped pecans or walnuts on top of the filling before baking for added texture.
🍫 Chocolate Drizzle
Once cooled, drizzle melted dark or white chocolate over the pies for a dessert that looks as good as it tastes.
🥥 Tropical Twist
Mix a little coconut milk into the filling and top with toasted coconut flakes for a fun island-inspired variation.
🍯 Maple Sweetness
Replace the white sugar with maple syrup for a more complex, earthy sweetness.
Why Sweet Potato Pie is a Southern Classic
Sweet potato pie holds a cherished place in Southern culinary tradition. Often seen as an alternative to pumpkin pie, it’s a dessert deeply rooted in African-American history and Southern hospitality.
While pumpkin pie may dominate in the North during the holidays, in many Southern homes, sweet potato pie is the true star of the Thanksgiving table. Its rich flavor, comforting texture, and versatility have made it a beloved staple for generations.
By turning this classic into mini pies, we pay homage to tradition while making it more accessible and fun to share.
Final Thoughts: Try It & Share the Love
If you’ve never made sweet potato pie from scratch before, this recipe is the perfect introduction. And if you’re already a fan, these mini versions will quickly become your new favorite way to enjoy it.
Whether you’re baking for a holiday, a gathering, or just because you love sweet potatoes (and who doesn’t?), these Mini Sweet Potato Pies are a guaranteed crowd-pleaser.
Tag your creations with #SweetPotatoMagic and share them on Instagram or Pinterest — we love seeing your kitchen masterpieces!