Description
Cozy individual-sized sweet potato desserts, perfect for the fall season and holiday gatherings. Easy to serve with less mess than traditional pies.
Ingredients
Units
Scale
For the Sweet Potato Filling
- 2 cups Mashed sweet potato (cooled) (Use garnet or jewel sweet potatoes for best flavor.)
- 3/4 cup Brown sugar (Can mix with white sugar if desired.)
- 1/4 cup Butter (melted) (For creaminess.)
- 2 large Eggs
- 1/4 cup Milk or evaporated milk (Adjust based on desired richness.)
- 1 teaspoon Cinnamon (For warmth.)
- 1/2 teaspoon Nutmeg (Ground, for spiciness.)
- 1/4 teaspoon Ginger (A little for extra flavor.)
- 1 teaspoon Vanilla extract
- 1 pinch Salt (Enhances sweetness.)
For the Pie Shells
- 12 pieces Mini pie shells (Store bought or homemade.)
Instructions
Preparation
- Cook and mash the sweet potatoes, ensuring they are smooth.
- In a mixing bowl, combine the melted butter, brown sugar, eggs, milk, vanilla extract, and spices. Mix well.
- Add the cooled mashed sweet potato to the mixture, stirring until smooth and well combined.
- Let the filling sit for about 5 minutes to settle.
Filling the Shells
- Preheat the oven to 350°F (175°C).
- Using a cookie scoop, fill each mini pie shell about 3/4 full with the sweet potato filling.
- If there’s any spilling, wipe it up before baking.
Baking
- Bake in the preheated oven for 18 to 24 minutes, depending on the depth of the shells.
- Check for doneness by ensuring the center is slightly jiggle but not liquidy.
- Remove from the oven and let cool on a wire rack for at least 30 minutes.
Notes
These pies can be made ahead of time; prepare the filling and bake the day before serving for convenience. Store baked pies in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Dessert, Snack
- Cuisine: American, Southern
Nutrition
- Calories: 180
- Sugar: 5
- Sodium: 100
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 25
- Fiber: 2
- Protein: 2
