🍠 Mini Sweet Potato Pies

Make the Filling

In a large bowl, combine the mashed sweet potato, melted butter, brown sugar, granulated sugar, cinnamon, nutmeg, and salt (if using). Mix well until evenly combined. Delicious Little Bites+1
Add the eggs and half‑and‑half (or milk), then whisk or beat with an electric mixer until the filling is smooth and creamy. Delicious Little Bites+1

Fill the Mini Crusts

Arrange your mini pie crust shells on a baking sheet. Fill each shell with about ¼ cup (or slightly less) of the sweet potato mixture. Delicious Little Bites+1

Bake

Lower oven temperature to 350 °F (175 °C). Bake for 20–25 minutes, or until the filling is set but still slightly wobbly in the center. A toothpick inserted in the center should come out clean or with a few moist crumbs. Delicious Little Bites+2HalfPastHungry+2

Cool & Serve

Let the mini pies cool at room temperature. They can be served warm or chilled.
Optionally, top with a dollop of whipped cream, a sprinkle of cinnamon or nutmeg, or even a scoop of vanilla ice cream.

🍨 Tips for Success (and Variations)

Filling consistency: Make sure sweet potatoes are very soft — this helps ensure a smooth, creamy filling. Baking rather than boiling sweet potatoes often deepens their flavor. myforkinglife.com+1
Crust shortcuts: Using store‑bought mini pie shells or ready‑made mini crusts speeds up assembly without sacrificing flavor. Delicious Little Bites+1
Make‑ahead & storage: These mini pies keep well — store in the fridge for up to 5–7 days, or freeze for longer. Delicious Little Bites+1
Flavor tweaks: Try adding a pinch of ground ginger or a dash of ground cloves for more depth. Or swirl in a bit of maple syrup or a sprinkle of chopped pecans to change up the flavor.

Bite‑sized portions make them perfect for parties, holidays, or cozy desserts ✨
Sweet potatoes deliver natural sweetness plus creamy, rich texture — no overly heavy custard needed. Wikipédia+1
The warm spices (cinnamon, nutmeg) give cozy, comforting flavor — ideal for fall or winter gatherings.