Sweet potato pie is a classic fall dessert, but sometimes, you crave a smaller, more manageable portion. These mini sweet potato pies offer all the deliciousness of a traditional pie in bite-sized perfection. Perfect for parties, potlucks, or a cozy night in, this recipe is easy to follow and delivers incredible flavor.
What Makes This Mini Sweet Potato Pie Recipe Special?
This recipe focuses on creating intensely flavorful, creamy sweet potato filling with a buttery, flaky crust. We'll use readily available ingredients and simple techniques to achieve professional-looking results without excessive fuss. The mini size makes portion control easy, and the individual pies are adorable!
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup ice water
For the Sweet Potato Filling:
- 2 large sweet potatoes, peeled and cubed
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup milk (whole milk recommended)
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, melted
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together flour and salt.
- Cut in butter: Add the cold butter cubes and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add ice water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill: Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
Making the Sweet Potato Filling:
- Cook sweet potatoes: Boil or bake the sweet potatoes until tender (approximately 20-25 minutes). You can also microwave them for quicker cooking.
- Mash: Once cooled slightly, mash the sweet potatoes until smooth.
- Combine ingredients: In a separate bowl, whisk together the sugars, milk, eggs, cinnamon, nutmeg, ginger, and salt.
- Combine with sweet potatoes: Add the mashed sweet potatoes to the wet ingredients and stir until well combined.
- Stir in melted butter: Stir in the melted butter.
Assembling and Baking the Mini Pies:
- Preheat oven: Preheat oven to 375°F (190°C).
- Roll out dough: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness.
- Cut out circles: Use a 4-inch cookie cutter or a knife to cut out circles of dough.
- Fill the pies: Press each circle of dough into a mini muffin tin. Fill each crust about ¾ full with the sweet potato filling.
- Bake: Bake for 20-25 minutes, or until the crust is golden brown and the filling is set.
- Cool: Let the mini pies cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
How long do mini sweet potato pies last?
Mini sweet potato pies, stored properly in an airtight container in the refrigerator, will last for 3-4 days.
Can I freeze mini sweet potato pies?
Yes, you can freeze baked mini sweet potato pies. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.
What are some variations for mini sweet potato pies?
You can experiment with different spices, such as adding a pinch of allspice or cloves. A swirl of cream cheese filling in the center adds another layer of flavor. You can also use different types of crust, such as a graham cracker crust or a pecan crust for a unique twist.
Are mini sweet potato pies gluten-free?
To make gluten-free mini sweet potato pies, simply substitute the all-purpose flour with a gluten-free flour blend. Make sure to choose a blend that is suitable for pie crusts.
Enjoy your delicious homemade mini sweet potato pies! They're sure to be a hit with everyone. Remember to adjust baking time depending on your oven and the size of your mini muffin tins. Happy baking!
