Mini Sweet Potato Pies, perfect for individual servings or for serving at gatherings. These little pies are packed with the same delicious flavors as a full-sized sweet potato pie but in a cute, bite-sized form.
Ingredients:
For the Mini Pie Crusts:
1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cut into cubes
1/4 cup ice water (more if needed)
For the Sweet Potato Filling:
1 cup mashed sweet potatoes (about 1 medium sweet potato)
1/2 cup granulated sugar
1/4 cup buttermilk
2 tablespoons unsalted butter, melted
2 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
Directions:
1. Prepare the Mini Pie Crusts:
Make the Crust:
In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
Add Ice Water:
Gradually add the ice water, one tablespoon at a time, until the dough starts to come together. You may need a bit more water, but be careful not to add too much.
Chill the Dough:
Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Prepare Mini Pie Pan:
Preheat your oven to 375°F (190°C). If you have a mini pie pan or tart pans, grease them lightly.
Roll Out and Cut Crusts:
On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a round cutter or the top of a glass to cut out circles slightly larger than the diameter of your mini pie pans. Press the dough circles into the pans, trimming any excess.
Pre-Bake Crusts (Optional):
If you prefer a crisper crust, pre-bake the mini pie crusts at 375°F (190°C) for about 5 minutes. Let them cool before adding the filling.
2. Prepare the Sweet Potato Filling:
Mix Filling Ingredients:
In a medium bowl, combine the mashed sweet potatoes, sugar, buttermilk, melted butter, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth and well combined.
Fill Mini Pie Crusts:
Spoon the sweet potato filling into the prepared mini pie crusts, filling them almost to the top.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
Cool:
Allow the mini pies to cool in the pans for a few minutes, then transfer to a wire rack to cool completely.
3. Serve:
Serve:
Enjoy the mini sweet potato pies warm or at room temperature. They’re perfect for a bite-sized treat!
These Mini Sweet Potato Pies are delightful little desserts that pack all the classic flavors of sweet potato pie into individual portions. Enjoy! 🥧🍠