Mini Sweet Potato Pies are the perfect seasonal dessert for fall and the holidays. These little pies are made with roasted sweet potatoes and warm spices in individual graham cracker crusts. They are easy to serve and enjoy!
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All my life I have absolutely loved all types of sweet potato recipes. It all started with my mom’s Candied Sweet Potatoes at Thanksgiving and now I’m making Mini Sweet Potato Pies for dessert.
These single serving pies are sweet with warm spices and the ideal comfort food for fall.
You can serve these pies with other mini pies, like Mini Pumpkin Pies or Mini Pecan Pies during the holidays and let you guests choose their favorite, or try them all.
Why This Recipe Works
Sweet potato pie is actually pretty easy to make. Because we are roasting the potatoes for this recipe, it does take a bit longer, but the flavor is better. Using pre-made graham cracker pie shells does help to simplify the recipe.
They make hosting a gathering during holidays like Thanksgiving and Christmas so simple. Guests can help themselves to the mini desserts they prefer.
You can make these mini pies ahead of time. They can be refrigerated for up to 5 to 7 days or frozen to thaw and serve at a later date.
Step-By-Step Instructions
Ingredients
- 3-4 medium sweet potatoes (or two large sweet potatoes): you need enough for 2 cups. You can use store-bought canned sweet potato purée.
- 6 tablespoons unsalted butter (melted)
- 1/2 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup half-and-half: you can also use whole milk or evaporated milk.
- 12 mini graham cracker pie shells
The full recipe and instructions can be found in the recipe card at the bottom of this post.
Prep!
Preheat your oven to 425°F.
Create!
Pierce the sweet potatoes a few times with a fork. Place on a baking sheet.
Bake for 45 minutes, or until very tender. Remove from the oven and allow to cool.
Lower the oven temperature to 350°F.
Scoop the flesh out of the sweet potatoes until you have 2 cups and place in a large mixing bowl. Mash with a potato masher until smooth.
Add the melted butter, brown sugar, sugar, cinnamon, vanilla extract, nutmeg and salt. Using an electric mixer, beat on medium speed until blended.
Add the eggs and half-and-half and continue to mix until smooth and evenly blended.
Fill each pie shell with a heaping 1/4 cup of the batter.
Place the pie shells on a baking sheet.
Bake for 20 minutes, or until set.
Allow the pies to cool. They can be served at room temperature or can be chilled in the refrigerator prior to serving.
Present!
Top each pie with a dollop of whipped cream and a sprinkle of cinnamon, if desired. They also pair deliciously with ice cream.
Tips and Techniques
- To save time, you can buy canned sweet potato purée.
- Store cooled pies tightly covered in the refrigerator. Consume within 5 to 7 days.
- Pies can be frozen for up to 3 months. Wrap cooled pies in plastic wrap, then in aluminum foil before placing in the freezer. Thaw in the refrigerator before serving.
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Mini Sweet Potato Pies
Ingredients
- 3-4 medium sweet potatoes (or two large sweet potatoes, enough for 2 cups)
- 6 tablespoons unsalted butter (melted)
- 1/2 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup half-and-half (or whole milk or evaporated milk)
- 12 mini graham cracker pie crusts
Instructions
- Preheat oven to 425°F.
- Pierce the sweet potatoes a few times with a fork. Place on a baking sheet.3-4 medium sweet potatoes
- Bake for 45 minutes, or until very tender. Remove from the oven and allow to cool.
- Lower the oven temperature to 350°F.
- Scoop the flesh out of the sweet potatoes until you have 2 cups and place in a large mixing bowl. Mash with a potato masher until smooth.
- Add the melted butter, brown sugar, sugar, cinnamon, vanilla extract, nutmeg and salt. Using an electric mixer, beat on medium speed until blended.6 tablespoons unsalted butter, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt
- Add the eggs and half-and-half and continue to mix until smooth and evenly blended.2 eggs, 1/2 cup half-and-half
- Fill each pie shell with a heaping 1/4 cup of the batter.12 mini graham cracker pie crusts
- Place the pie shells on a baking sheet.
- Bake for 20 minutes, or until set.
- Allow the pies to cool. They can be served at room temperature or can be chilled in the refrigerator prior to serving.
- Top each pie with a dollop of whipped cream and a sprinkle of cinnamon, if desired. They also pair deliciously with ice cream.
Notes
Tips and Techniques
- To save time, you can buy canned sweet potato purée.
- Store cooled pies tightly covered in the refrigerator. Consume within 5 to 7 days.
- Pies can be frozen for up to 3 months. Wrap cooled pies in plastic wrap, then in aluminum foil before placing in the freezer. Thaw in the refrigerator before serving.
