Mini Sweet Potato Pie Recipe
I love sweet potato pie, but I want the pie to crust ratio to be just right. My solution: mini sweet potato pies. What I love about this recipe is that it only takes 25 minutes to cook! These little pies are so cute, they cook up in muffin tins. This is a fun and easy recipe for Thanksgiving dessert.
When making regular pies, they need to cook for 1 hour.
- 1 lb sweet potatoes peeled & chopped
- 2 medium sized eggs
- 1/2 cup evaporated milk
- 1 tbsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup granulated sugar
- 8 tbsp salted butter softened
- Refrigerated pie crust
- Preheat oven to 350 degrees.
- Toss the peeled and chopped sweet potatoes into a medium sized pot, and pour in about 4-6 cups of water.
- Place the pot over high heat, and boil the potatoes, until they are fork tender.
- Once the potatoes are done, drain the water, and let the potatoes cool.
- Toss the cool sweet potatoes into a mixing bowl, and whisk until the potatoes are nice and creamy.
- Sprinkle in 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, and 1 cup granulated sugar.
- Next, add in two medium sized eggs, 1/2 cup of evaporated milk, 1 tbsp vanilla extract, and 8 tbsp of softened butter.
- Whisk until the mixture is nice creamy and airy.
- To assemble, cut rounds of pie dough with biscuit cutter or cup. Press into muffin tins.
- Pour mixture into crust.
- Bake at 350 for 24 minutes (or 1 hour for regular size pies).
Going into the oven
I got fancy this year, cutting dough with cookie cutters to create tiny leaves. I scored the lines on top with a knife and I felt like that was a really nice touch!
You can also use this recipe to make two full size pies. Just cook for 1 hour. Or until a knife comes out clean when inserted into the center.