Mini Sweet Potato Pies
Ingredients:
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, cold & cubed
- ½ tsp salt
- 2 tbsp granulated sugar
- 3-4 tbsp ice-cold water
For the Sweet Potato Filling:
- 2 medium sweet potatoes, cooked & mashed
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup evaporated milk
- 2 tbsp melted butter
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
Directions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine flour, salt, and sugar for the crust. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
3. Gradually add ice-cold water, 1 tablespoon at a time, mixing until the dough comes together. Do not overwork.
4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
5. Meanwhile, prepare the filling by combining mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, melted butter, egg, vanilla extract, cinnamon, nutmeg, and salt in a bowl. Mix until smooth.
6. Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness.
7. Cut the dough into circles large enough to fit into a mini muffin tin or mini pie molds.
8. Press the dough circles into the molds, trimming excess dough.
9. Fill each crust with the sweet potato filling evenly.
10. Bake for 25-30 minutes or until the filling is set and the crust is golden brown.
11. Allow to cool before removing from molds. Serve warm or at room temperature.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 220 kcal | Servings: 12 mini pies
Tips:
Use a fork to prick the crust lightly before filling to prevent bubbling during baking.
For a richer flavor, add a pinch of ground ginger or allspice to the filling mix.