Description
Delicious bite-sized mini sweet potato pies that bring the comforting taste of autumn to any occasion.
Ingredients
Scale
- 1 cup cooked sweet potato, mashed
- 1/2 cup sugar
- 1/4 cup milk
- 1/4 cup butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 pre-made pie crust
- Whipped cream for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the mashed sweet potato, sugar, milk, melted butter, eggs, vanilla extract, cinnamon, and nutmeg. Mix until smooth.
- Roll out the pie crust and cut it into small rounds. Place each round into a mini muffin tin.
- Pour the sweet potato filling into each pie crust, filling them 3/4 full.
- Bake for 20-25 minutes, or until the filling is set and the crust is golden brown. Let cool slightly before serving with whipped cream if desired.
Notes
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in the oven at 350°F until warmed.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 160
- Sugar: 9g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 50mg