Sweet potato pie is a classic Thanksgiving dessert, but who says you need to wait for the holidays to enjoy this comforting treat? These mini sweet potato pies are perfect for any occasion, offering a delightful balance of sweetness and spice in bite-sized portions. This recipe is designed for ease and deliciousness, perfect for both novice and experienced bakers.
What Makes This Mini Sweet Potato Pie Recipe Special?
This recipe stands out due to its focus on creating individual pies that are easy to manage and serve. No more struggling with a large pie crust – these mini versions are perfectly portioned for individual enjoyment. The recipe uses simple, readily available ingredients, and the instructions are clear and concise, making it a perfect recipe for both experienced bakers and those just starting out. The result? Perfectly spiced, creamy sweet potato filling encased in a flaky, buttery crust.
Ingredients You'll Need:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cubed
- 1/4 cup ice water
For the Sweet Potato Filling:
- 2 large sweet potatoes, peeled and cubed
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup milk or cream
- 1 large egg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions:
Step 1: Making the Crust
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill: Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
Step 2: Preparing the Sweet Potato Filling
- Boil sweet potatoes: Boil the cubed sweet potatoes until tender, about 15-20 minutes. Drain well.
- Mash: Mash the cooked sweet potatoes.
- Combine ingredients: In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, milk (or cream), egg, cinnamon, ginger, nutmeg, cloves, and salt. Mix well until everything is thoroughly combined.
Step 3: Assembling and Baking the Mini Pies
- Preheat oven: Preheat your oven to 375°F (190°C).
- Roll out dough: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness.
- Cut out circles: Use a 4-inch cookie cutter or a knife to cut out circles of dough.
- Fill the crusts: Press the dough circles into mini muffin tins. Fill each crust with the sweet potato filling.
- Bake: Bake for 20-25 minutes, or until the crust is golden brown and the filling is set.
- Cool: Let the mini pies cool in the tins for a few minutes before transferring them to a wire rack to cool completely.
Frequently Asked Questions (FAQ)
Can I use canned sweet potatoes?
Yes, you can use canned sweet potatoes. Just make sure to drain them well before mashing. You may need to adjust the amount of liquid in the filling depending on how moist the canned sweet potatoes are.
How can I make these pies ahead of time?
You can make the crust and filling ahead of time and assemble them just before baking. Store the crust in the refrigerator and the filling in an airtight container in the refrigerator for up to 2 days.
What can I do if my crust is too dry?
If your crust is too dry, add a tablespoon of ice water at a time until it comes together. Be careful not to add too much water, as this can make the crust tough.
What are some topping options for these mini sweet potato pies?
These mini pies are delicious on their own, but you can add a dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce for an extra touch of sweetness.
Can I freeze these mini sweet potato pies?
Yes, you can freeze these mini pies before or after baking. If freezing before baking, assemble the pies, wrap them tightly in plastic wrap and then foil, and freeze for up to 3 months. To bake from frozen, add about 10-15 minutes to the baking time. If freezing after baking, let them cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Enjoy your delicious homemade mini sweet potato pies! They're the perfect portion size for a satisfying sweet treat, and they're sure to be a hit with everyone.
