Mini Sweet Potato Pies
I grew up loving Mini Sweet Potato Pies so I took a trip back down memory lane to put my twist on a holiday classic. This is one dessert that always makes an appearance at Thanksgiving and Christmas. And since sweet potatoes are available year-round, I find myself enjoying them outside of the holidays.
If you’re looking for a whole pie, check out my Southern Sweet Potato Pie recipe.
Made in the form of a mini dessert, these sweet potato pies are the perfect hand-held treat. They are ideal for any gathering, they pack well, and most importantly, everyone loves them! And on top of that, they are really easy to make.
Ingredients you’ll need:
- Sweet potatoes are the foundation of this recipe. The great thing about sweet potatoes is you can find them year-round. With three sweet potatoes, you can make at least two dozen mini pies or two regular-size pies. Use any leftovers in my Sweet Potato Pancakes.
- Steen’s pure cane syrup is my go-to. This thick caramel–flavored syrup is a natural sweetener and adds a ton of richness to this dessert.
- The typical spice trio of vanilla extract, cinnamon, and nutmeg are the perfect compliments. No other spices are better for the season.
- You’ll need both sugar and brown sugar for additional sweetness.
- Eggs help to bind the pie together and since evaporated milk (I use PET) works at high temperatures without curdling, it makes a great choice to add creaminess to the pie filling.
- And you can find frozen mini pastry shells at your local grocer.
Can you make this pie ahead of time?
Yes! You can certainly make the filling beforehand and use it within the next 2-3 days if refrigerated. You can also freeze the filling for 2-3 months. Since the shells are frozen, you’ll want to keep them frozen until you’re ready to use them.
Now let’s talk pie crusts…
First, the facts. There is nothing better than homemade pie crust. There just isn’t. BUT. Making pastries is not really my thing. So, when I’m making pies my first choice is to go with a refrigerated or frozen option.
While I’m quick to purchase a pre-made crust, I also know they are not created equal. Here are a few recommendations…
For my mini crust, I use Dutch Ann Frozen Tart Shells. They are cholesterol-free and made with 100% vegetable shortening. These are easy to work with as they come already prepped in small aluminum pie pans. For a regular-sized crust, I would use Wholly Wholesome’s Organic Pie Shells. They have a gluten-free option as well.
If you are comfortable with buying your pie pans separately, You could use the fresh sheets of flat or rolled pastry dough. Trader Joe’s Pie Crust, Wholly Wholesome’s Organic Pie Dough, and Leadbetter’s French Picnic Pastry Sheets are great choices.
How to make sweet potato pies:
Only a few easy steps sit between you and what will soon be one of your favorite desserts and it all starts with the sweet potatoes.
- To bake your sweet potatoes: Preheat your oven to 350°F. Using a fork, make a few holes on the top of the sweet potato. Place them on a baking sheet (paid link) and bake them for 1 hour. Allow them to cool and peel back the skin.
- To boil your sweet potatoes: In a large pot, you will boil your sweet potatoes for 30 minutes. You want them to be very soft when they’re done. I typically peel my sweet potatoes prior to placing them in the water to boil. If you boil them skin-on, they’ll need to cool before you can work with them. Peel them beforehand and you skip that step.
- In a large bowl, mash your sweet potatoes using a potato masher (paid link).
- Once mashed, add your sugar, brown sugar, vanilla extract, cinnamon, nutmeg, melted butter, pure cane syrup, eggs, and evaporated milk into the same bowl.
- The key to any great sweet potato recipe is the texture of the resulting filling. It must be velvety smooth and free of any chunks. Blending for around 5 minutes should get you to the desired consistency.
- Once you fill your crust, bake them for 45 minutes at 350 degrees. They’ll be ready to serve after cooling for 15 minutes.
- When all is said and done, you end up with a creamy, sweet, and comforting dessert that is great any day and any time.
Want more sweet potato dessert recipes? Check out my sweet potato hand pies made using the same tasty pie filling or go with a whole Southern Sweet Potato Pie!Print
Mini Sweet Potato Pies
- Total Time: 1 hour 30 minutes
- Yield: 24 1x
A Southern classic, Mini Sweet Potato Pies are great for the holidays. The perfect dessert with a sweet potato pie filling in a buttery crust.
- 3 sweet potatoes, peeled and sliced
- 1/2 cup of butter, melted
- 1/2 cup pure cane syrup
- 1 tbsp. vanilla extract
- 1 tbsp. cinnamon
- 1 tbsp. nutmeg
- 1 cup sugar
- 1 cup brown sugar
- 3 eggs
- 1/2 cup evaporated milk
- Mini pastry shells, frozen
- Peel, slice, and boil sweet potatoes for 30 minutes until softened. If you have more time, you can also bake your sweet potatoes. (See note below)
- In a large bowl, mash sweet potatoes then add in the remaining ingredients.
- Blend all ingredients until smooth (around 5 minutes) and place filling into frozen pie crusts.
- Bake for 45 minutes at 350 degrees.
You can also bake your sweet potatoes instead of boiling them. Preheat your oven to 350°F. Using a fork, make a few holes on the top of the sweet potato. Place them on a baking sheet (paid link) and bake them for 1 hour. Allow to cool and peel back the skin.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Calories: 484
- Fat: 20.6g
Keywords: Mini Sweet Potato Pies, Sweet Potato Pies, Sweet Potato Pie
Is it a substitute for the cane syrup if you simply can’t get ahold of it?
Hi Marquita yes you can substitute cane syrup with maple syrup and it will still come out well.
I’m using canned yams in syrup. Can I use the syrup from the can or skip the cane syrup entirely
Hello! I would skip the syrup entirely as this recipe already calls for pure cane syrup (maple syrup or molasses), sugar, and brown sugar.
I absolutely love these pies! I stumbled upon this recipe a few years ago and it has been my go to ever since. This year I got my mini pie crust early because I had a hard time finding the last year. This have been a hit every year. Thanks for sharing!
Hi Deatrice! These are a hit in my home every year too! And you are right, it is hard to find those mini crusts. Glad you were able to find some. Enjoy, and thanks again!
Is this a really sweet pie. I have rarely seen a sweet potato pie that calls for 2 cups of sugar but I’m excited to make this. Where do you get pure cane syrup. I haven’t actually seen it before.
Hi Kierra you can find this in your local HEB or maybe online if you aren’t able to locate it. Yes this is definitely one to enjoy when you want to indulge but I can tell you it won’t taste overly sweet as it seems.
Recipe looks amazing I am going to try them Sunday. I have Keebler Pre-baked, ready-to-eat pastry tarts, should I freeze them and take them out when ready to fill. Columbus has a tart shortage lol cause that is all I could find.
Hi Contessa! Because the pastry doesn’t take as long to cook as the filling itself, I would keep them frozen until you are ready to use them. However, this is not a requirement as they thaw out really fast and will be just fine either way. Enjoy!
If using refrigerated crusts instead of frozen, what is the difference in cooking time?
Stacey I think the cook time will remain the same because the sweet potato mixture has to cook for the same amount of time as well. The crust should come out good either way.
Great recipe! It was a hit for my husband and I having a more cozy safe thanksgiving at homes without over eating.
I’m so happy to hear that! Thanks for sharing!
Sweet potatoes vary tremendously in size. When you say “3 sweet potatoes,” what total weight do you mean?
Hi Julie! Yes, they do. For this recipe, I typically grab medium-sized sweet potatoes. They weigh 4-5 oz. each. I hope this helps.
Hi Eric, Can’t wait to make these! Can they be frozen after they are baked?
Hi, Teresa! You can freeze the filling for 2-3 months. Since the shells are frozen, you’ll want to keep them frozen until you’re ready to use them. However, a fully baked pie can be frozen as well. To reheat, thaw the pie in the refrigerator overnight and reheat (bake) in a 350°F oven till heated through. The crust will need to be shielded to prevent over-browning.
This recipe was perfect for my girls night! I made these and they were gone almost immediately! Thanks for this delicious recipe!
I hadn’t used cane syrup in sweet potato pie before but it made such a difference. These minis were delicious. Thanks for the tip!
These were AMAZING! We made a test batch for our upcoming Thanksgiving dinner- let’s just say they barely made it out of the oven before they were devoured! Definitely adding these little cute pies to our menu!
These are just the cutest little things! I loved making them, and making them tiny meant being more mindful of my portions.
These mini pies are so easy and so delicious! Can’t wait to make them again for the holidays!
I am excited about making these for the holidays especially because the crusts are pre-made and cholesterol free.
Served this to my guests, let’s just say they were totally impressed! Love it!
These were absolutely delicious. I tried to wait until “the holidays” to enjoy sweet potato pie, but this recipe was just so tempting.
Okay, but just because they’re little and cute, it doesn’t mean you have to eat the entire batch of sweet potato pies. I mean, I did, but I don’t think it’s appropriate for everyone else.
Lathetta havis ,I love love your stlye of cooking it seen like I can taste it through the phone , I’m hoping that I can get the recipe to your bananas cake with the rum sause. I’m a great cook myself but as you see I’m looking for better recipe .. it has been a pleasure getting to see a new line of great food. …….Thanks
Thanks so much Lathetta I really appreciate that!! Hopefully I can continue to make food that ou would enjoy this is inspiring so thanks again!!
Awesome job bro, I have learned to embrace cooking, my father always showed me things in the kitchen but I’m just now using all the knowledge shared to me over the years. My roots are filled with great food/ family
Thanks Charles. Being in the kitchen was always a way to connect with family so I completely understand as far as embracing it. Good stuff.