Mini Sweet Potato Pies

Total Time Prep: 45 minutes Bake: 20 min. + cooling
Yield 2 dozen
Test Kitchen Approved
My son Levi was only 2 years old when he helped me create this delicious recipe, and it was the first time he told me I love you! I’ll always remember making these with him. —Emily Butler, South Williamsport, Pennsylvania

Ingredients

  • 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

Directions

  1. Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan; bake until tender, 35-40 minutes.
  2. 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.
  3. 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 3/4 cup brown sugar to food processor; pulse until almost smooth. Fill crust-lined cups three-fourths full. Sprinkle with topping.
  4. Decrease oven setting to 325°. Bake until crusts are 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.

My son Levi was only 2 years old when he helped me create this delicious recipe, and it was the first time he told me I love you! I’ll always remember making these with him. —Emily Butler, South Williamsport, Pennsylvania
Recipe Creator

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