These adorable mini sweet potato pies are a delightful twist on a classic dessert. With a creamy, spiced sweet potato filling nestled in buttery pie crusts, they’re perfect for individual servings at any occasion.
Ingredients
For the Crust:
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cut into small pieces
- 1 egg yolk
- 2-3 tablespoons cold water
For the Filling:
- 1 cup cooked and mashed sweet potatoes (about 1 large sweet potato)
- ½ cup brown sugar
- ¼ cup heavy cream
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust:
- In a food processor, combine flour, sugar, and salt. Add butter and pulse until the mixture resembles coarse crumbs.
- Add egg yolk and pulse again. Gradually add cold water, 1 tablespoon at a time, until the dough comes together.
- Turn dough onto a lightly floured surface and knead briefly. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Prepare the Filling:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine mashed sweet potatoes, brown sugar, heavy cream, eggs, cinnamon, nutmeg, ginger, salt, and vanilla extract. Mix until smooth.
- Assemble the Pies:
- Roll out the chilled dough on a lightly floured surface. Use a round cutter (about 3 inches in diameter) to cut out circles of dough.
- Gently press each dough circle into the cups of a mini muffin tin or tartlet pan.
- Spoon the sweet potato filling into each pie crust, filling them almost to the top.
- Bake:
- Bake for 20-25 minutes, or until the filling is set and the crust is golden brown.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Serve:
- Dust with powdered sugar or top with whipped cream if desired. Enjoy!
These mini pies are great for parties or as a sweet treat any time of year!