Mini Sweet Potato Pies Recipe

These Mini Sweet Potato Pies have everything you love about classic Southern sweet potato pie in a cute, individual-sized dessert. Each little pie features a buttery, flaky homemade crust filled with smooth, creamy sweet potato filling flavored with cinnamon, nutmeg, ginger, and vanilla.

They're especially good for Thanksgiving, Christmas, fall parties, potlucks, and holiday dessert tables because there's no slicing or serving required. Everyone can simply grab their own mini pie.

Why You'll Love These Mini Sweet Potato Pies

Full-size sweet potato pie will always be a classic, but mini pies have a few advantages. They're easy to serve, simple to transport, and give you the perfect crust-to-filling ratio in every bite.

You can also make them ahead of time, which makes them an easy Thanksgiving dessert when oven space and prep time are limited.

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 small cubes

1/4 cup ice water, plus more as needed

For the Sweet Potato Pie Filling

1 cup mashed cooked sweet potato, 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

How to Make Mini Sweet Potato Pies

1. Make the Homemade Pie Crust

Add the flour, granulated sugar, and salt to a food processor and pulse briefly to combine.

Add the cubes of cold butter. Pulse several times until the butter is broken into small pieces and the mixture resembles coarse crumbs.

Add the ice water 1 tablespoon at a time, pulsing between additions, until the dough just begins to come together. Avoid adding more water than necessary.

Transfer the dough to a lightly floured surface and gently shape it into a disk. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

2. Prepare the Mini Pie Crusts

Preheat the oven to 375°F.

Lightly grease a mini pie pan, tart pan, or muffin pan.

Roll the chilled pie dough on a lightly floured surface until it's approximately 1/8 inch thick.

Using a round cookie cutter, biscuit cutter, or drinking glass, cut circles slightly larger than the cavities of your pan.

Gently press each circle of dough into the pan, making sure the crust reaches the bottom and sides.

For an extra-crisp crust, you can pre-bake the empty crusts for approximately 5 minutes. Allow them to cool slightly before adding the filling.

3. Make the Sweet Potato Pie Filling

Place the mashed sweet potatoes in a medium mixing bowl.

Add the sugar, buttermilk, melted butter, eggs, vanilla, cinnamon, nutmeg, ginger, and salt.

Whisk until the mixture is creamy and well combined. For an especially smooth sweet potato pie filling, you can use an electric mixer to remove any remaining lumps.

4. Fill the Mini Pies

Divide the sweet potato filling evenly among the prepared crusts.

Fill each crust nearly to the top while leaving a little room for the filling to expand as it bakes.

5. Bake

Bake the mini sweet potato pies at 375°F for 20–25 minutes, or until the centers are set and the crust is lightly golden.

The filling may still have a very slight jiggle in the center when you remove the pies from the oven. It will continue to set as the pies cool.

6. Cool and Serve

Allow the pies to cool in the pan for several minutes before carefully transferring them to a wire rack.

Serve them warm, at room temperature, or chilled.

For an extra-special holiday dessert, top each mini pie with a dollop of whipped cream and a light sprinkle of cinnamon.

How Do You Know When Sweet Potato Pie Is Done?

The edges of the filling should look set while the very center can have a slight jiggle.

Avoid overbaking the pies. Sweet potato custard continues to firm as it cools, and baking it too long can make the filling dry or cause cracks.

What to Serve With Mini Sweet Potato Pies

These individual sweet potato pies are delicious on their own, but they're even better with:

Whipped cream

Vanilla ice cream

Cinnamon whipped cream

Caramel sauce

Chopped toasted pecans

A light dusting of cinnamon or nutmeg

Can I Use Store-Bought Pie Crust?

Yes. If you want easy mini sweet potato pies, refrigerated store-bought pie crust is a great shortcut.

Roll out the prepared crust, cut it into circles, and press the circles into your mini pie or muffin pan. Then add the homemade sweet potato filling and bake as directed.

This significantly reduces the preparation time while still giving you individual sweet potato pies with flaky crust.

Can I Make Mini Sweet Potato Pies in a Muffin Pan?

Absolutely. A standard muffin pan works well if you don't own mini pie pans.

Cut the pie dough into circles large enough to cover the bottom and come partially up the sides of each muffin cup. Don't overfill them—the filling needs a little space as it bakes.

How to Store Mini Sweet Potato Pies

Because the filling contains eggs and dairy, store leftover mini sweet potato pies covered in the refrigerator.

For the best texture and flavor, enjoy them within about 3–4 days.

You can serve refrigerated pies chilled or allow them to sit at room temperature briefly before serving.

Can You Freeze Mini Sweet Potato Pies?

Yes. Allow the baked pies to cool completely before freezing.

Arrange them in a freezer-safe container with parchment paper between layers, or wrap the pies individually before placing them in a freezer bag.

Thaw the pies overnight in the refrigerator before serving.

They're an especially convenient addition to a Thanksgiving dessert table alongside pumpkin pie, pecan pie, cheesecake, and other fall desserts.

Final Thoughts

These Mini Sweet Potato Pies turn a classic sweet potato pie into an easy individual dessert that's perfect for entertaining. You still get the buttery crust, creamy sweet potato filling, and warm fall spices, but there's no need to slice and serve a full pie.

Make them for Thanksgiving, Christmas, Friendsgiving, fall parties, or anytime you're craving homemade sweet potato pie in a smaller package.