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Mini Sweet Potato Pies safe

Little bites of yummy goodness!

By valeriefender

2012-11-16 12:17:20

These are perfect for your holiday dessert tray, cookie exchange or just for a fun little treat at your holiday open house or party. So fast to make and so good! Can be made ahead of time and refrigerated until you are ready to serve them.

Prep time
Cooking time 18 minutes
Servings 32


1 recipe for a single crust pie (I used TanyaG’s Best Ever Pie Crust)
1 cup mashed sweet potatoes
1/2 cup half and half
1 egg
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 cup brown sugar


Shape pie crust into 1 inch balls. Press into the bottom of your mini muffin tin. You will need about 32 mini crusts.

Mix the remaining ingredients in a mixing bowl until well blended and no lumps remain. Be careful not to whip too much air into your filling, you want a smooth filling. Spoon into your mini pie shells and bake for 15-18 minutes or until set and slightly golden brown on top. Allow to cool and then remove from pans. Store in an airtight container in the refrigerator once cooled.

Category Dessert
Cuisine North American
Diet Choices gluten-free
Tags christmas cookie exchange dessert gift giving holiday pie snack Sweet potatoes thanksgiving


  • TanyaG
    Nov. 19, 2009

    They look so beautiful and yummy too

    Reply to This Post
  • valeriefender
    Nov. 19, 2009 family has loved them! So easy to make with your crust. :-)

    Reply to This Post
  • Charlesluce
    Nov. 20, 2009

    Just came across these. I going to try blind-baking the shells and filling them with orange curd (since my local grocery now has sour oranges). Thanks for the idea!

    Reply to This Post
  • valeriefender
    Nov. 21, 2009

    That's a great idea Charles! I had thought too of adding other fillings. I did blind-bake some shells and they came out beautifully! TanyaG's crust works so well and tastes so good, any filling would work well! I hope you post a recipe with a picture of your creations. :-)

    Reply to This Post

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