Mini Sweet Potato Pies: A Bite-Sized Thanksgiving Delight

Sweet potato pie is a quintessential Thanksgiving dessert. Its creamy, spiced filling and flaky crust are a perfect ending to a festive meal. But sometimes, a full-sized pie can feel a bit overwhelming, especially after a generous holiday feast. That’s where mini sweet potato pies come in! These adorable bite-sized treats are not only incredibly delicious but also offer a perfect portion size, allowing everyone to enjoy a taste of this classic dessert without feeling overly full. They are also much easier to serve and transport, making them ideal for potlucks and gatherings.

This recipe will guide you through the process of making these delightful mini pies from scratch. We’ll cover everything from preparing the sweet potato filling to creating the perfect flaky crust. Get ready to impress your friends and family with these irresistible mini sweet potato pies!

## What You’ll Need

Before we dive into the recipe, let’s gather all the necessary ingredients and equipment. This will ensure a smooth and efficient baking process.

### 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 small cubes
* 1/4 cup cold shortening, cut into small pieces
* 4-6 tablespoons ice water

**For the Filling:**

* 1 1/2 pounds sweet potatoes (about 2 medium), peeled and cubed
* 1/2 cup granulated sugar
* 1/4 cup packed light brown sugar
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground ginger
* 1/4 teaspoon salt
* 1/4 cup unsalted butter, melted
* 1/2 cup evaporated milk
* 1 large egg, lightly beaten
* 1 teaspoon vanilla extract

### Equipment:

* Food processor (optional, but recommended for the crust)
* Mixing bowls
* Measuring cups and spoons
* Potato masher or electric mixer
* Saucepan
* 9-inch pie plate (for baking sweet potatoes)
* Mini muffin tin (24-cup)
* Rolling pin
* Pastry cutter or knife
* Fork
* Baking sheet

## Step-by-Step Instructions

Now that we have everything ready, let’s start baking these delicious mini sweet potato pies!

### Part 1: Making the Pie Crust

The crust is the foundation of any good pie. This recipe uses a classic pie crust made with butter and shortening for a flaky and tender result. You can use a food processor for a quick and easy method, or you can mix the ingredients by hand.

**Using a Food Processor:**

1. **Combine dry ingredients:** In the food processor, combine the flour and salt. Pulse a few times to mix.
2. **Add cold fats:** Add the cold butter and shortening to the food processor. Pulse until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining. This is crucial for creating flaky layers.
3. **Add ice water:** Gradually add the ice water, one tablespoon at a time, pulsing after each addition. Pulse until the dough just comes together. Be careful not to overmix, as this can develop the gluten and result in a tough crust.
4. **Shape and chill:** Turn the dough out onto a lightly floured surface. Gently form it into a disc. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax, making the dough easier to roll out.

**Mixing by Hand:**

1. **Combine dry ingredients:** In a large mixing bowl, whisk together the flour and salt.
2. **Cut in cold fats:** Add the cold butter and shortening to the bowl. Use a pastry cutter or your fingertips to cut the fats into the flour until the mixture resembles coarse crumbs. The goal is to have small pieces of butter and shortening still visible throughout the flour.
3. **Add ice water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Mix until the dough just comes together. Avoid overmixing.
4. **Shape and chill:** Turn the dough out onto a lightly floured surface. Gently form it into a disc. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.

### Part 2: Preparing the Sweet Potato Filling

The sweet potato filling is what makes these mini pies so special. The combination of sweet potatoes, spices, and evaporated milk creates a creamy and flavorful filling that is simply irresistible.

1. **Bake the sweet potatoes:** Preheat oven to 400°F (200°C). Place the peeled and cubed sweet potatoes in a 9-inch pie plate. Add a tablespoon of water to the bottom of the pie plate. Cover with foil and bake for 30-40 minutes, or until the sweet potatoes are very tender and easily pierced with a fork. Alternatively, you can boil or steam the sweet potatoes until tender. Baking helps to concentrate the flavor.
2. **Mash the sweet potatoes:** Once the sweet potatoes are cooked and slightly cooled, mash them thoroughly using a potato masher or an electric mixer until smooth. There should be no lumps remaining.
3. **Combine ingredients:** In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and salt. Mix well to combine.
4. **Add wet ingredients:** Add the melted butter, evaporated milk, beaten egg, and vanilla extract to the sweet potato mixture. Mix until everything is well combined and the filling is smooth and creamy.

### Part 3: Assembling and Baking the Mini Pies

Now comes the fun part – assembling and baking the mini pies! This is where you get to transform the dough and filling into adorable and delicious treats.

1. **Preheat oven:** Preheat oven to 375°F (190°C).
2. **Roll out the dough:** On a lightly floured surface, roll out the chilled pie dough to about 1/8 inch thickness. Use a rolling pin to roll the dough evenly.
3. **Cut out circles:** Use a pastry cutter or a knife to cut out circles from the dough that are slightly larger than the diameter of the mini muffin tin cups. You’ll need 24 circles.
4. **Line the muffin tin:** Gently press each dough circle into a mini muffin tin cup. Use your fingers to shape the dough and ensure it fits snugly into the cup. Trim any excess dough hanging over the edges.
5. **Fill the pies:** Spoon the sweet potato filling into each pie crust, filling them about 3/4 full. Be careful not to overfill them, as the filling may spill over during baking.
6. **Bake the pies:** Place the mini muffin tin on a baking sheet (this helps prevent the crust from burning). Bake for 20-25 minutes, or until the crust is golden brown and the filling is set. The filling should no longer jiggle when the tin is gently shaken.
7. **Cool and serve:** Remove the mini pies from the oven and let them cool completely in the muffin tin before removing them. This allows the filling to set properly. Once cooled, gently remove the pies from the muffin tin. You can use a small offset spatula or a knife to help release them. Serve at room temperature or chilled.

## Tips and Variations

Here are some tips and variations to help you customize your mini sweet potato pies:

* **Use pre-made pie crust:** If you’re short on time, you can use store-bought pie crust. Just make sure to thaw it completely before rolling it out.
* **Add spices:** Feel free to adjust the amount of spices to your liking. You can also add a pinch of ground cloves or allspice for a more complex flavor.
* **Use different sweeteners:** You can substitute the granulated sugar with honey or maple syrup for a different flavor profile.
* **Add nuts:** Add chopped pecans or walnuts to the filling for a crunchy texture and nutty flavor.
* **Top with whipped cream:** Serve the mini pies with a dollop of whipped cream or a sprinkle of cinnamon for a festive touch.
* **Make it vegan:** Substitute the butter with vegan butter, the evaporated milk with coconut milk, and the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to make these pies vegan.
* **Blind bake the crust:** For an extra crispy crust, you can blind bake the crust before adding the filling. To do this, line the crust with parchment paper and fill it with pie weights or dried beans. Bake at 375°F (190°C) for 10 minutes, then remove the parchment paper and weights and bake for another 5 minutes, or until the crust is lightly golden brown. Let it cool completely before adding the filling.
* **Make ahead:** These mini pies can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
* **Freeze for later:** You can also freeze these mini pies for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. To thaw, let them sit in the refrigerator overnight. Reheat them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.

## Serving Suggestions

These mini sweet potato pies are perfect for:

* **Thanksgiving dessert:** A classic and convenient alternative to a full-sized pie.
* **Holiday parties:** An easy-to-serve and crowd-pleasing dessert.
* **Potlucks:** A portable and shareable treat.
* **Dessert buffets:** A delightful addition to any dessert spread.
* **Afternoon tea:** A sweet and satisfying snack.
* **Gifts:** Package them in a cute box and give them as a thoughtful gift.

## Nutritional Information (Approximate):

* Calories: Approximately 150-200 per mini pie (depending on ingredients and portion size).
* Fat: 8-12 grams
* Carbohydrates: 20-25 grams
* Protein: 2-3 grams

(Note: These values are approximate and may vary based on specific ingredients and measurements.)

## Troubleshooting

* **Crust is too tough:** This is usually caused by overmixing the dough. Be careful not to overwork the dough when adding the water. Also, make sure to chill the dough properly before rolling it out.
* **Crust is shrinking:** This can happen if the dough is not properly relaxed. Make sure to chill the dough for at least 30 minutes before rolling it out. Also, avoid stretching the dough too much when pressing it into the muffin tin cups.
* **Filling is cracking:** This can happen if the oven temperature is too high or if the pies are baked for too long. Reduce the oven temperature or shorten the baking time.
* **Filling is too runny:** This can happen if the sweet potatoes are not mashed well enough or if the filling is not cooked long enough. Make sure to mash the sweet potatoes thoroughly and bake the pies until the filling is set.

## Conclusion

These mini sweet potato pies are a delightful twist on a classic Thanksgiving dessert. They are easy to make, perfectly portioned, and incredibly delicious. Whether you’re hosting a holiday gathering, attending a potluck, or simply craving a sweet treat, these mini pies are sure to be a hit. So, gather your ingredients, follow these simple steps, and get ready to enjoy the taste of autumn in every bite! These little pies are a guaranteed crowd-pleaser and will quickly become a new family favorite. Enjoy!