Mini Sweet Potato Pie Recipe

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.

Mini Sweet Potato Pie Recipe

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees.
  2. Toss the peeled and chopped sweet potatoes into a medium sized pot, and pour in about 4-6 cups of water.
  3. Place the pot over high heat, and boil the potatoes, until they are fork tender.
  4. Once the potatoes are done, drain the water, and let the potatoes cool.
  5. Toss the cool sweet potatoes into a mixing bowl, and whisk until the potatoes are nice and creamy.
  6. Sprinkle in 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, and 1 cup granulated sugar.
  7. Next, add in two medium sized eggs, 1/2 cup of evaporated milk, 1 tbsp vanilla extract, and 8 tbsp of softened butter.
  8. Whisk until the mixture is nice creamy and airy.
  9. To assemble, cut rounds of pie dough with biscuit cutter or cup. Press into muffin tins.
  10. Pour mixture into crust.
  11. Bake at 350 for 24 minutes (or 1 hour for regular size pies).
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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!

So cute!

 

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.

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