Description: A delightful, bite-sized twist on a classic Thanksgiving dessert. These mini sweet potato pies offer the perfect balance of sweet and spice, all nestled in a buttery, flaky crust. They’re incredibly easy to make and perfect for parties or individual treats.
Ingredients:
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ cup (1 stick) unsalted butter, very cold and cubed
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 3-4 tablespoons ice-cold water
For the Sweet Potato Filling:
- 2 medium sweet potatoes (about 1 pound total), cooked and mashed until smooth (about 1 cup mashed)
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- ½ cup evaporated milk
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Preparation:
Step 1: Prepare the Sweet Potatoes.
The foundation of these pies lies in perfectly cooked and mashed sweet potatoes. You have a few options for cooking them. Roasting brings out the most intense sweetness: pierce the sweet potatoes several times with a fork and bake at 400°F (200°C) for 45-60 minutes, or until they are very soft. Alternatively, you can boil them until tender, peel and then mash. You can even microwave them by wrapping them in damp paper towels and microwaving on high for 5-8 minutes, flipping halfway. The key is to get them incredibly soft so that they mash smoothly without any lumps. Allow the cooked sweet potatoes to cool slightly before peeling (if applicable) and mashing. Use a potato masher or a fork to mash them until completely smooth. If you have a food mill or ricer, those work great for ensuring an ultra-smooth texture.
Step 2: Make the Pie Crust.
A flaky, buttery crust is essential for these mini pies. Start by combining the flour, salt, and sugar in a large bowl. The sugar adds a subtle sweetness to complement the filling. Next, add the cold, cubed butter. This is where the technique matters. The goal is to incorporate the butter into the flour in a way that creates small pockets of fat, which will melt during baking and create flaky layers. You can use a pastry blender, a fork, or even your fingertips (though be careful not to warm the butter too much). Work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice-cold water, one tablespoon at a time, mixing gently after each addition. The amount of water you need will vary depending on the humidity and the flour you use. Add just enough water until the dough starts to come together and form a ball. Be careful not to overmix, as this will develop the gluten in the flour and result in a tough crust. Wrap the dough tightly in plastic wrap and refrigerate it for at least 30 minutes. This allows the gluten to relax and the butter to firm up, making the dough easier to roll out.
Step 3: Prepare the Sweet Potato Filling.
While the dough is chilling, prepare the sweet potato filling. In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, melted butter, egg, vanilla extract, cinnamon, nutmeg, and salt. Use an electric mixer or a whisk to mix the ingredients until smooth and well combined. Taste the filling and adjust the spices or sweetness to your liking. If you prefer a more intense cinnamon flavor, add a little extra. If you like a touch of warmth, consider adding a pinch of ground ginger or cloves.
Step 4: Assemble the Mini Pies.
Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin. On a lightly floured surface, roll out the chilled pie dough to about 1/8-inch thickness. Use a round cookie cutter or a small glass to cut out circles that are slightly larger than the diameter of the muffin cups. Gently press the dough circles into the muffin cups, making sure they fit snugly and come up the sides of the cups. You can use a fork to crimp the edges of the crust for a decorative touch. Spoon the sweet potato filling into each mini pie crust, filling them almost to the top.
Step 5: Bake and Cool.
Bake the mini sweet potato pies in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is set. To check if the filling is set, gently shake the muffin tin. The filling should be slightly jiggly but not liquid. Remove the pies from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This will prevent the crust from sticking to the tin.
Why you will love this recipe:
These mini sweet potato pies are simply irresistible! They offer the perfect portion size, making them ideal for parties, potlucks, or a simple weeknight treat. The combination of the flaky, buttery crust and the creamy, spiced sweet potato filling is a match made in heaven. They’re also incredibly easy to make, requiring minimal effort and readily available ingredients. Plus, they are a guaranteed crowd-pleaser, beloved by both kids and adults alike. The best part? You can easily customize the recipe to suit your preferences, adjusting the spices or sweetness to create your perfect mini sweet potato pie.
Serving Suggestions:
- Serve them warm or at room temperature.
- Dust with powdered sugar for a pretty presentation.
- Top with a dollop of whipped cream or whipped coconut cream for a dairy-free option.
- Drizzle with maple syrup or caramel sauce for added sweetness.
- Serve with a scoop of vanilla ice cream for a decadent dessert.
- Garnish with toasted pecans or walnuts for a crunchy topping.
Tips:
- Use very cold butter and ice-cold water to make the pie crust. This is crucial for achieving a flaky texture.
- Don’t overmix the pie dough. Overmixing will develop the gluten in the flour and result in a tough crust.
- Chill the pie dough for at least 30 minutes before rolling it out. This will make it easier to handle and prevent it from shrinking during baking.
- Use a light-colored baking sheet to prevent the bottoms of the pies from browning too quickly.
- If the crust starts to brown too much during baking, cover the pies loosely with foil.
- Let the pies cool completely before serving. This will allow the filling to set properly.
- For a smoother filling, use a food processor or blender to puree the mashed sweet potatoes.
- Store leftover pies in an airtight container in the refrigerator for up to 3 days.
Prep Time: 30 minutes (plus 30 minutes chilling time) Cook Time: 20-25 minutes Total Time: 50-55 minutes
Nutritional Information: (per mini pie, approximate)
- Calories: 150
- Protein: 2g
- Sodium: 100mg
Conclusion:
These Mini Sweet Potato Pies are a delightful, easy-to-make dessert that’s perfect for any occasion. The combination of the flaky crust and creamy, spiced filling is simply irresistible. Give this recipe a try and enjoy the taste of autumn in every bite!
5 Questions and Answers about this Recipe:
Question 1: Can I use store-bought pie crust for this recipe?
Answer: Absolutely! If you’re short on time, using store-bought pie crust is a great option. Just make sure to buy a crust that is specifically designed for pies, and follow the package directions for thawing and rolling it out. You’ll need about half of a standard pie crust for this recipe.
Question 2: Can I make these pies ahead of time?
Answer: Yes, you can definitely make these pies ahead of time. They can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months. To freeze, let the pies cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe container. Thaw them overnight in the refrigerator before serving.
Question 3: Can I use canned sweet potato puree instead of fresh sweet potatoes?
Answer: While fresh sweet potatoes will yield the best flavor and texture, you can use canned sweet potato puree in a pinch. Just make sure to use plain sweet potato puree, not sweet potato pie filling, which is already sweetened and spiced. Drain any excess liquid from the puree before using it in the recipe. You’ll need about 1 cup of sweet potato puree for this recipe.
Question 4: Can I substitute the evaporated milk with regular milk?
Answer: Evaporated milk provides a richer, creamier texture to the filling compared to regular milk. While you can substitute regular milk, the filling will be slightly thinner. If using regular milk, consider adding a tablespoon of cornstarch to the filling to help thicken it.
Question 5: Can I add nuts or other toppings to the filling?
Answer: Absolutely! Feel free to customize the filling with your favorite toppings. Chopped pecans, walnuts, or even chocolate chips would be delicious additions. You can also sprinkle the tops of the pies with a streusel topping before baking for added flavor and texture.
