Absolutely! Here’s a delightful recipe for Mini Sweet Potato Pies—perfect for individual servings or a holiday treat.
Mini Sweet Potato Pies
Ingredients (makes 6 mini pies):
For the crust (store-bought or homemade):
- 1 package refrigerated pie crusts (or homemade equivalent)
For the filling:
- 1 cup mashed sweet potatoes (about 1 medium sweet potato, cooked and peeled)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 large eggs
- ¼ cup milk (whole or 2%)
- 2 tablespoons melted butter
Instructions:
- Preheat oven to 350°F (175°C).
- Prepare crusts:
- Roll out pie crusts and cut into circles slightly larger than your mini muffin pan cavities.
- Gently press the dough into a greased mini muffin tin.
- Make the filling:
- In a medium bowl, mash the cooked sweet potato until smooth.
- Stir in brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, and salt.
- Beat in eggs, then add milk and melted butter, mixing until fully combined.
- Assemble pies:
- Spoon the sweet potato filling evenly into each mini crust, filling about ¾ full.
- Bake:
- Bake for 20–25 minutes, until the filling is set and the crust is lightly golden.
- Let cool for 5–10 minutes before removing from the pan.
- Serve:
- Optional: Top with whipped cream or a sprinkle of cinnamon before serving.
Tips:
- You can make the pies a day ahead and refrigerate; warm slightly before serving.
- For a richer flavor, add 2 tablespoons of maple syrup or a dash of ginger to the filling.
- Mini pies freeze well; just wrap individually in plastic wrap and store in an airtight container.
If you like, I can also give a shortcut version using canned sweet potatoes that’s even faster but still creamy and delicious.
Do you want me to do that?
