Here’s a fully expanded and polished recipe profile for Mini Sweet Potato Pies, with all requested sections included and the wide line removed:
Introduction
Mini Sweet Potato Pies are bite-sized versions of the classic Southern dessert, combining a buttery, flaky crust with a silky smooth sweet potato filling spiced with cinnamon and nutmeg. These little pies are perfect for holiday gatherings, dessert tables, or even as a sweet afternoon treat. Their petite size makes them easy to serve, portion-controlled, and an adorable addition to any spread.
Origin and Cultural Significance
Sweet potato pie is a beloved dish in African American and Southern cuisine, dating back to the 18th century when sweet potatoes became a staple in the American South. Unlike pumpkin pie, which was more common in the North, sweet potato pie became a symbol of Southern hospitality and celebration, gracing holiday tables for generations. Mini sweet potato pies are a modern, playful twist on this cultural classic — perfect for parties where individual servings are preferred, allowing everyone to enjoy a taste of tradition.
Ingredients (with Quantities)
For the Crust
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ½ tsp salt
- 2 tbsp granulated sugar
- 3–4 tbsp ice-cold water
For the Sweet Potato Filling
- 2 medium sweet potatoes, cooked and 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
Optional Additions
- Whipped cream or marshmallow fluff – piped on top for a decadent finish
- Pecans or walnut pieces – sprinkled on top before baking for crunch
- Maple syrup drizzle – for added depth and sweetness
- Pumpkin pie spice – as a substitute for cinnamon/nutmeg for a warm autumn flavor
- Mini pie crust cutouts – to decorate the tops and add visual flair
Tips for Success
- Chill your crust dough before rolling — cold butter creates a flakier crust.
- Cook and mash sweet potatoes well to ensure a smooth, lump-free filling.
- Avoid overmixing the dough — this keeps the crust tender, not tough.
- Use a mini muffin tin for perfectly portioned pies that bake evenly.
- Watch bake time carefully — small pies can overbake quickly, so check at 20 minutes.
Instructions
Make the Crust
- In a bowl, whisk together flour, sugar, and salt.
- Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, mixing gently until dough just comes together.
- Wrap in plastic wrap and chill for 30 minutes.
- Roll out dough on a lightly floured surface and cut circles to fit mini muffin tin wells. Press gently into each well to form mini crusts.
Make the Filling
- Preheat oven to 350°F (175°C).
- In a bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, melted butter, egg, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth and well-blended.
Assemble & Bake
- Fill each prepared mini pie crust with sweet potato filling, nearly to the top.
- Bake for 20–25 minutes, or until crust edges are golden brown and filling is set.
- Allow to cool in the tin for a few minutes before transferring to a wire rack. Serve warm or at room temperature.
Description
Mini Sweet Potato Pies have a flaky, buttery crust that gives way to a creamy, spiced filling. They’re the perfect balance of sweet and earthy, with warm notes of cinnamon and nutmeg enhancing the natural sweetness of the potatoes. Their small size makes them fun, festive, and ideal for sharing — or keeping all to yourself!
Nutritional Information (Approx. per mini pie, assuming 12 servings)
- Calories: ~170
- Carbohydrates: ~21g
- Fat: ~8g
- Protein: ~2g
- Sugar: ~10g
(Values will vary depending on crust thickness and portion size.)
Conclusion
Mini Sweet Potato Pies are a delightful, portable version of a holiday favorite. They bring the comfort and nostalgia of traditional sweet potato pie in a fun, shareable format. Whether served at Thanksgiving, Christmas, or a casual gathering, they’re sure to please guests and make any occasion feel special.
Recommendation
Serve these mini pies with a dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce for an elevated presentation. They pair beautifully with coffee, tea, or even a spiced cider.
Embracing Healthful Indulgence
To make this recipe lighter, try using whole wheat pastry flour for added fiber, coconut sugar or maple syrup in place of refined sugar, and reduced-fat evaporated milk. You can also make the crust with coconut oil instead of butter for a dairy-free version. By making small tweaks, you can enjoy this comforting dessert in a more nourishing way while still keeping its soul-warming flavors intact.
Would you like me to create a graham cracker crust variation for a slightly quicker and crunchier base for these mini pies?