Mini Sweet Potato Pies with Fluted Pastry Crusts

Mini Sweet Potato Pies

Roasted sweet potato makes a smooth, warmly spiced filling for these individual pies. Purchased fluted pastry shells keep the crust simple and leave a golden rim around each exposed custard center.

Use roughly 3-inch shells for the bake-time estimate below; deeper shells may take longer. Let the pies cool before removing them from their tins so the filling has time to firm up.

Ingredients for Mini Sweet Potato Pies

• 1 large sweet potato, enough to yield 1 cup roasted flesh (about 240g cooked flesh)
• 8 frozen fluted mini pastry tart shells, approximately 3 inches wide
• 1/3 cup packed light brown sugar (65g)
• 1 large egg
• 1/4 cup evaporated milk (60g)
• 1 tablespoon unsalted butter, melted (15g)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon fine salt

Yield: 8 mini pies. Time: About 20 minutes active preparation, 75 to 100 minutes cooking, and at least 45 to 60 minutes cooling.

How to Make Mini Sweet Potato Pies

1. Roast the sweet potato: Preheat the oven to 400°F (205°C). Pierce the potato with a fork and place it on a baking sheet. Roast uncovered for 45 to 60 minutes, checking at 45 minutes. A fork should pass through the center with little resistance.
2. Measure and purée: Let the potato cool enough to handle, then scoop out the flesh. Measure 1 cup of cooked flesh; potato sizes vary, so do not use the whole potato without measuring. Blend or process until no noticeable chunks remain.
3. Mix the filling: Reduce the oven to 350°F (175°C) and allow it to reach that temperature. Blend the puréed sweet potato with the brown sugar, egg, evaporated milk, melted butter, vanilla, cinnamon, nutmeg, and salt until smooth and evenly combined.
4. Fill the shells: Arrange the frozen shells in their oven-safe tins on a rimmed baking sheet, leaving a little space between them. Divide the filling among the shells, filling each about three-quarters full and leaving the fluted rims exposed. Follow the package if your shells require different preparation before filling.
5. Bake: Bake at 350°F, beginning to check at 25 minutes. For approximately 3-inch shells, expect about 30 to 40 minutes. The filling edges should be set, the centers should wobble only slightly when you gently move the sheet, and the pastry rims should look golden and firm.
6. Cool: Let the pies cool on the sheet or a rack for at least 45 to 60 minutes before removing them from their tins. Cooling helps the custard firm up enough to handle.

Choosing and Filling the Pastry Shells

Use fluted pastry tart shells approximately 3 inches wide for this version. Shell depth and capacity vary by brand, so leave the filling below the rim rather than trying to use every drop. Deeper or more generously filled shells may need longer than the estimated bake window.

How to Tell When the Mini Pies Are Done

A slight center wobble is fine; a center that visibly sloshes is still too liquid. Continue baking in short increments if needed, checking the pastry as well as the filling. The custard can look set before the fluted rims turn golden. Gently rippled or uneven tops are normal.

Shortcut and Serving Ideas

To skip roasting, substitute 1 cup plain canned sweet potato purée for the measured roasted flesh. Do not use sweetened sweet potato pie filling. Serve the cooled pies plain, or offer whipped cream separately.

For a full-size dessert, try this brown butter sweet potato pie. For another individual pie, consider these mini lemon meringue pies.

Make-Ahead and Storage

The filling can be made 2 to 3 days ahead and refrigerated; keep the pastry shells frozen until assembly. Cool baked pies completely before covering and refrigerating them for up to 3 days. Serve chilled or let them stand briefly before serving.

To freeze, wrap completely cooled pies tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.

Nutrition

Approximate per serving (1 mini pie): 230 calories, 3g protein, 12g fat, and 29g carbohydrates. Approximate per 100g: 290 calories, 4g protein, 15g fat, and 37g carbohydrates. Pastry shell size and brand can change these estimates substantially.