Best 7 Mini Sweet Potato Pies Recipe By Tasty Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Searching for a delectable treat that combines the irresistible flavors of sweet potatoes, warm spices, and a buttery crust? Look no further than the "Mini Sweet Potato Pies" recipe by Tasty. Embark on a culinary adventure as we unveil the secrets behind this delightful dessert, guiding you through each step of the process to ensure a perfect outcome. From gathering the essential ingredients to mastering the art of creating the perfect crust, assembling the pies, and achieving that golden-brown finish, we'll provide tips and tricks to help you create mini masterpieces that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

MINI SWEET POTATO PIES



Mini Sweet Potato Pies image

Provided by Kardea Brown

Categories     dessert

Time 1h50m

Yield 12 mini pies

Number Of Ingredients 18

2 large sweet potatoes
12 mini graham cracker pie crusts
3/4 cup heavy cream
1/2 cup packed brown sugar
1/3 cup orange juice (from about 1 orange)
4 tablespoons unsalted butter, melted
3 tablespoons crushed pineapple
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cloves
2 large eggs
1 cup chopped pecans
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
Pinch cayenne pepper
1/2 cup candied pineapple, chopped

Steps:

  • For the mini sweet potato pies: Pierce the skin of the sweet potatoes a few times with a fork, then microwave on high until soft, 7 to 8 minutes. Let cool slightly.
  • Preheat the oven to 375 degrees F. Place the pie crusts on a rimmed baking sheet.
  • Peel the sweet potatoes and cut into chunks. Transfer the potatoes to the bowl of a food processor and process until smooth. Add the cream, brown sugar, orange juice, butter, pineapple, granulated sugar, cinnamon, salt, nutmeg, cloves and eggs and pulse until the mixture is combined and smooth.
  • Pour the mixture into the crusts on the baking sheet. Bake until the pies are slightly browned on top, 20 to 25 minutes. Let cool for at least 1 hour or refrigerate until ready to serve.
  • For the pecan pineapple topping: Add the pecans, cinnamon, salt and cayenne to a small skillet and cook over high heat until toasted, 2 to 3 minutes. Add the pineapple pieces and remove from the heat. Sprinkle the topping over the pies before serving.

AUNT VIVIAN'S SWEET POTATO PIE RECIPE BY TASTY



Aunt Vivian's Sweet Potato Pie Recipe by Tasty image

Here's what you need: large sweet potato, unsalted butter, sugar, ground nutmeg, ground cinnamon, kosher salt, large eggs, self-rising flour, buttermilk, vanilla extract, lemon extract, frozen prepared pie crust

Provided by Tasty

Categories     Desserts

Yield 8 servings

Number Of Ingredients 12

3 lb large sweet potato, 4 potatoes
1 cup unsalted butter, 2 sticks, melted
2 ½ cups sugar
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon kosher salt
4 large eggs
1 tablespoon self-rising flour
¼ cup buttermilk
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 pies frozen prepared pie crust, unbaked

Steps:

  • Cook the sweet potatoes in a large pot of boiling water until fork-tender, about 25-30 minutes. Drain and let cool completely.
  • Preheat the oven to 365˚F (185˚C).
  • Peel the sweet potatoes, then transfer to a large bowl and mash thoroughly with an electric hand mixer or fork.
  • Add the melted butter, sugar, nutmeg, cinnamon, and salt. Beat to combine, then scrape down the sides of the bowl with a rubber spatula. Add the eggs, 1 at a time, beating to incorporate each addition. Add the self-rising flour, buttermilk, vanilla, and lemon extract, and beat to combine.
  • Divide the sweet potato filling between the frozen pie crusts and smooth the tops.
  • Bake for about 1 hour, until pies are set in the center. Cover the crusts with foil if it is getting too dark before the pies finish baking.
  • Cool the pies for 2 hours on a wire rack.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 844 calories, Carbohydrate 103 grams, Fat 44 grams, Fiber 6 grams, Protein 11 grams, Sugar 48 grams

MINI SWEET POTATO PIES



Mini Sweet Potato Pies image

Cute bite size sweet potato pies. Always a winner for the holidays and easy enough to make! Great for holiday dinner parties or sweet appetizers!

Provided by NCANNIS

Categories     Desserts     Pies     Sweet Potato Pie Recipes

Time 30m

Yield 24

Number Of Ingredients 10

¾ pound sweet potato, peeled and diced
1 (9 inch) refrigerated pie crust
¾ cup evaporated skim milk
2 egg whites
¼ cup white sugar
2 tablespoons brown sugar
¾ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¼ cup halved cranberries

Steps:

  • Place the sweet potato in a saucepan with just enough water to cover. Bring to a boil, and cook until fork tender, about 5 minutes. Drain and mash with a fork or potato masher.
  • Preheat the oven to 425 degrees F (220 degrees C). Divide the pie crust into 24 small balls. Press them into the cups of two 12 cup mini muffin pans to make tartlet shells. Set aside.
  • Spoon the sweet potato into a blender or food processor, and add the evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves. Puree until smooth. Spoon about 1 tablespoon of this mixture into each tart shell.
  • Bake for 10 minutes in the preheated oven, or until a toothpick inserted into one of the tarts comes out clean. Cool in the pans over a wire rack. Garnish each tart with a cranberry half before serving.

Nutrition Facts : Calories 69.4 calories, Carbohydrate 10.3 g, Cholesterol 0.6 mg, Fat 2.5 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 0.6 g, Sodium 57.7 mg, Sugar 5.1 g

MINI SWEET POTATO PIES



Mini Sweet Potato Pies image

Provided by Aaron McCargo Jr.

Categories     dessert

Time 40m

Yield 24 mini pies

Number Of Ingredients 14

24 pre-made mini pie shells
Oil, for pans
1 (12-ounce) can yams or sweet potatoes
2 tablespoons cream cheese, softened (reserved from Whipped Cinnamon Cream Cheese)
2 eggs
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1 teaspoon ground allspice
1/4 cup brown sugar
1/4 cup caramel sauce
1 (8-ounce) block cream cheese (reserve 2 tablespoons for pies), softened
1/4 cup heavy cream
1/2 cup powdered sugar
1 tablespoon ground cinnamon

Steps:

  • Preheat the oven to 375 degrees F.
  • Put the pre-made mini shells inside a greased 24-count mini muffin pan.
  • In a large bowl add the yams, cream cheese, eggs, vanilla, cinnamon, allspice, brown sugar and caramel sauce. Beat with a hand-held electric mixer until well combined. Dollop 2 to 3 tablespoons of the pie mixture into each shell. Bake until the custard sets, about 25 minutes. Remove from the oven and set aside to cool.
  • For the Whipped Cinnamon Cream Cheese:
  • Add the cream cheese, cream, sugar and cinnamon to a large bowl. Using a hand-held electric mixer, beat the cream cheese mixture until you reach a frosting consistency. Transfer the mixture to a disposable pastry bag with a star tip. Pipe a small amount of whipped cream cheese on each mini sweet potato pie. Arrange on a serving platter and serve.

MINI SWEET POTATO PIES RECIPE BY TASTY



Mini Sweet Potato Pies Recipe by Tasty image

Here's what you need: pie crust, butter, cinnamon, sugar, sweet potato, butter, eggs, vanilla, ground cinnamon, ground nutmeg, ground cloves, ground ginger, salt, brown sugar, sugar, powdered sugar

Provided by Steph Cozza

Categories     Desserts

Yield 6 servings

Number Of Ingredients 16

5 oz pie crust, or whatever's leftover
1 tablespoon butter
1 tablespoon cinnamon
1 tablespoon sugar
2 cups sweet potato, mashed, leftovers
3 tablespoons butter
2 eggs
1 teaspoon vanilla
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon salt
¼ cup brown sugar
¼ cup sugar
powdered sugar, for dusting

Steps:

  • In a medium-sized bowl, combine all filling ingredients until smooth. Set aside.
  • Roll out pie crust.
  • Spread butter, cinnamon, and sugar over pie crust.
  • Using a cup or a cookie cutter, cut 4-inch (10 cm) circles from the pie crust.
  • Scoop about 2 tablespoons of the potato mixture into half of the cut-out crusts.
  • Using the other half of the circles, place them on top of the circles that have potatoes on them. Press the edges down with a fork to seal. Brush with egg wash.
  • Bake 400°F (200°C) for 20 minutes or until golden brown.
  • Sprinkle with powdered sugar.
  • Enjoy!

Nutrition Facts : Calories 318 calories, Carbohydrate 38 grams, Fat 16 grams, Fiber 2 grams, Protein 5 grams, Sugar 17 grams

MINI SWEET POTATO PIES



Mini Sweet Potato Pies image

My 2-year-old son, Levi, helped me create this delicious recipe one day and it was the first day he told me "I love you"! I will always remember making these with him. -Emily Butler, South Williamsport, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 2 dozen

Number Of Ingredients 5

2 large sweet potatoes, peeled and cut into 3/4-inch cubes
2 sheets refrigerated pie crust
1/4 cup all-purpose flour
3 tablespoons cold unsalted butter, cubed
1 cup packed brown sugar, divided

Steps:

  • Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan; bake until tender, 35-40 minutes., Meanwhile, on a work surface, unroll 1 crust. Using a 2-1/2-inch round cutter, cut out 12 circles. Press circles onto bottoms and up sides of 12 nonstick mini muffin cups. Repeat with second crust. Chill until filling is ready., In a food processor, pulse flour, butter and 1/4 cup brown sugar until crumbly; set aside for topping. Add baked sweet potatoes and remaining brown sugar to food processor; pulse until almost smooth. Fill crust-lined cups three-fourths full. Sprinkle with topping., Decrease oven setting to 325°. Bake until crust is golden brown, 20-24 minutes. Cool 5-10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 156 calories, Fat 6g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 67mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

SOUTHERN SWEET POTATO PIE



Southern Sweet Potato Pie image

Traditional Southern-style sweet potato pie. This is my mother's recipe, but she's Mimi to my kids, so in our house we call this dish Mimi's sweet potato pie. It's delicious right out of the oven, at room temp, or right out of the refrigerator.

Provided by brianbagent

Categories     Desserts     Pies     Sweet Potato Pie Recipes

Time 1h25m

Yield 14

Number Of Ingredients 11

2 sweet potatoes, scrubbed
2 cups white sugar
8 ounces sweetened condensed milk
½ cup unsalted butter, softened
2 eggs
2 teaspoons all-purpose flour
1 pinch ground cinnamon, or to taste
1 pinch ground nutmeg, or to taste
1 pinch ground allspice, or to taste
1 pinch ground cloves, or to taste
2 (9 inch) pie crusts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a pot of water to a boil; add sweet potatoes and boil until soft, 20 to 30 minutes. Remove and discard skin; mash potatoes in a bowl until lumps are removed.
  • Mix 1 cup mashed sweet potatoes, sugar, condensed milk, butter, eggs, flour, cinnamon, nutmeg, allspice, and cloves together in a bowl. Divide batter evenly between the 2 pie crusts.
  • Bake in the preheated oven until firm, about 45 minutes.

Nutrition Facts : Calories 398.1 calories, Carbohydrate 57.8 g, Cholesterol 49.5 mg, Fat 17.3 g, Fiber 2.3 g, Protein 4.5 g, SaturatedFat 7.4 g, Sodium 233.4 mg, Sugar 39.2 g

Tips:

  • For a crispy crust: Use a combination of all-purpose flour and whole wheat flour. The whole wheat flour will add a nutty flavor and a bit of texture.
  • To make the pies ahead of time: Bake the pies according to the recipe, then let them cool completely. Store the pies in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the pies in a preheated oven at 350 degrees Fahrenheit for about 15 minutes, or until they're warmed through.
  • To freeze the pies: Bake the pies according to the recipe, then let them cool completely. Wrap each pie tightly in plastic wrap, then place the pies in a freezer-safe bag. Freeze the pies for up to 2 months. When you're ready to serve, thaw the pies overnight in the refrigerator. Reheat the pies in a preheated oven at 350 degrees Fahrenheit for about 15 minutes, or until they're warmed through.
  • To make the pies gluten-free: Use a gluten-free flour blend in place of the all-purpose flour. Make sure to check the label of the flour blend to make sure it's certified gluten-free.
  • To make the pies vegan: Use a vegan butter or margarine in place of the butter. You can also use a flax egg in place of the egg. To make a flax egg, simply combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let the mixture sit for 5 minutes, then use it in place of the egg.

Conclusion:

These mini sweet potato pies are the perfect fall treat. They're easy to make, delicious, and can be made ahead of time or frozen for later. So next time you're looking for a sweet treat, give these mini sweet potato pies a try!

Related Topics