These mini sweet potato pies are packed with delicious flavors that will explode in your mouth. It’s an easy recipe that makes it perfect to cook during the busy holiday season!
HOW LONG DOES SWEET POTATO PIE LAST?
This recipe for mini sweet potato pies contains milk and eggs and the number one rule for storing these types of dessert pies is to refrigerate them. This is important because these ingredients contain elevated levels of protein and moisture which are fertile grounds for bacterial growth.
If ever you are going to refrigerate it after baking it, you would want to let it cool completely first. You will know that it is ok to store it when the bottom of the pan isn’t hot or warm anymore. To store the pie, you will have to cover it loosely with an aluminum foil or a plastic cling wrap. This can be stored in the fridge for up to 3 days.
However, if you want to store it for a longer period of time, you can also store it in the freezer. Again, make sure that your pie is completely cool before storing it. You will have to secure the pie properly to avoid freezer burns.
To do this, wrap the pan well with some plastic cling wrap then add another layer of aluminum foil. Another way is to transfer the pies into an airtight container – a ziplock or a Tupperware. This can be stored in the freezer for up to 3 months. Just a heads up, the texture of these mini sweet potato pies might change when storing them in the freezer.
PUMPKIN PIE VS. SWEET POTATO PIE
Not a lot of people can tell which is which. Generally speaking, pumpkin pie and sweet potato pie have the same texture and is similar in taste although each one still has its own distinct qualities.
Sweet potato pies are sweeter with a light filling that has a heavier texture. On the other hand, pumpkin pies are creamier and denser than sweet potato pies.
WHY MAKE MINI SWEET POTATO PIES?
Sweet potato pies are a healthy choice because they contain some essential nutrients that are important for healthy eating. There are a lot of benefits when you eat just the right amount. The benefits of eating sweet potatoes include: enhancing brain function, supporting the immune system, and managing diabetes.
Making these for a party or just a dessert for the family will be a healthy choice…in moderation. They do contain sugar and too much sugar is generally not good for anyone. Individual portions help us avoid eating too many desserts! Plus they look cute on a platter.
WHAT ARE THE INGREDIENTS TO MAKE MINI SWEET POTATO PIES?
To make these yummy holiday pies, you are going to need the following ingredients:
- Sweet Potatoes
- Pie Crusts
- Evaporated Milk
- Brown Sugar
- Ground Cinnamon
- Groud Nutmeg
- Ground Cloves
HOW TO MAKE MINI SWEET POTATO PIES?
Now that you have gathered all of your ingredients, it is time to make this yummy recipe. Follow the instructions below for the best results!
STEP ONE: BOIL SWEET POTATOES
Grab a saucepan big enough to fit the sweet potatoes. Place the sweet potatoes in the saucepan and fill it with water.
Bring the water to a boil over medium-high heat and boil this for about 5 to 8 minutes or just until the potatoes are tender. Drain it and let it cool completely.
STEP TWO: BLEND INGREDIENTS
The next thing you will do after the sweet potatoes have cooled down is to place them in a food processor. Add in the evaporated milk, egg whites, sugar, brown sugar, cinnamon, nutmeg, and cloves. Then pulse until the mixture is smooth & creamy.
STEP THREE: PREPARE PIE CRUST
Get your store-bought refrigerated pie crust out. Follow the directions on the package regarding if it needs to sit out to soften. When it is ready, roll it out and cut the crust into small circular pieces. Use a biscuit cutter for easier, uniform cutting.
Once that’s done, place each dough circle into a muffin tin.
STEP FOUR: FILL THE MINI PIE CRUSTS
After filling every hole in the pan with the dough, scoop even portions of the sweet potato mixture you made earlier into the mini pie crusts.
Don’t forget to not overfill the holes. I used a small cookie scoop to help me put the same amount in each pie. You can flatten the mixture out by tapping the muffin tin against the countertop to let the pie filling settle.
STEP FIVE: BAKE MINI SWEET POTATO PIES
Preheat the oven to 350°F.
If you are going to use a tart pan, bake these for about 10 minutes. When using a muffin tin, bake for at least 15 minutes or just until a toothpick inserted returns clean.
STEP SIX: SERVE
Remove from the oven and let it cool in the pan. You can use a spoon or a dull knife to remove the mini sweet potato pies from the pan. Serve and enjoy!
MINI SWEET POTATO PIES RECIPE CARD
Now that you know all about sweet potato pies it is time to print the recipe or save the recipe. You can print off the complete ingredients and instructions for mini sweet potato pies via the recipe card below.
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Mini Sweet Potato Pies
- 1 pound sweet potatoes peeled and cut into chunks
- 2 9 inch refrigerated pie crusts
- ¾ cup evaporated milk
- 2 eggs whites only
- ¼ cup sugar
- 2 tablespoons brown sugar
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- Place sweet potatoes in a small saucepan and cover them with water. Bring the water to a boil over medium-high heat. Boil for 5 to 8 minutes or until the potatoes are tender. Drain well and cool completely.
- Place the sweet potatoes in a food processor with the evaporated milk, egg whites, sugar, brown sugar, cinnamon, nutmeg, and cloves. Pulse until smooth and creamy.
- Roll out pie crust and cut into small rounds with a biscuit cutter. Press each dough circle into the muffin tin.
- Preheat oven to 350°F. Scoop even portions of the sweet potato mixture into the pie shells being careful not to overfill. Tap the muffin tin against the counter to settle the pie filling.
- Bake for 10 (tart pan) to 15 minutes (muffin tin) or until a toothpick inserted returns clean.
- Cool completely in the pan. Use a spoon or dull knife to remove the mini pies.
If you liked this delicious recipe, be sure to check these other great recipes out:
- Chocolate Pecan Pie (without bourbon)
- Mint Chocolate Dessert Pie for Christmas
- Swirled Pumpkin Cream Cheese Pie
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