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Mini Sweet Potato Pies

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
  • Total Time
    Prep: 45 minutes Bake: 25 min. + cooling
  • Makes
    2 dozen


  • 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


  • 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
1 mini pie: 156 calories, 6g fat (3g saturated fat), 7mg cholesterol, 67mg sodium, 25g carbohydrate (12g sugars, 1g fiber), 1g protein.

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