Next, in a mixing bowl, combine the mashed sweet potatoes with granulated sugar, brown sugar, evaporated milk, eggs, cinnamon, nutmeg, vanilla extract, and salt. Whisk everything together until you have a creamy and uniform mixture. You can use a hand whisk for this, but I often opt for my trusty electric mixer for an even fluffier filling. It’s always nice to have a little muscle behind the whisking!
Now, roll out your pie crust on a floured surface if you’re making it from scratch—or simply unroll your store-bought version. Using a muffin tin, gently press circles of dough into each cup, trimming the edges if necessary. Make sure to create little cups for that fantastic filling to reside in! Once you’ve got it all ready, fill each crust with the sweet potato mixture, being careful not to overfill. That creamy filling should come right to the top.
Pop your tin in the oven and let the mini pies bake for around 20-25 minutes. They will puff up beautifully, and the aroma wafting from the oven will make it so hard to resist peeking! I love that moment when I open the oven door, and the warmth wraps around me—it’s homey and inviting. Allow them to cool slightly before serving; they will help you understand what patience truly means!
Pro Tips for Best Results
I tested this recipe three ways—using fresh sweet potatoes, canned sweet potatoes, and even adding a splash of maple syrup for extra richness. My favorite? Using fresh sweet potatoes! They just give a better texture and flavor that can’t be beat.
If you want that perfect crust, let your dough chill a bit before use. I find that resting it for about 30 minutes in the fridge helps it remain flaky and tender when baked. And don’t skip the whisking! The more air you incorporate into the filling, the lighter your mini pies will be, making each bite delightful.
Lastly, remember to keep an eye on the baking time. Every oven is different! I’ve had these little beauties finish baking as early as 18 minutes. Just look for a set filling and golden edges.
Common Mistakes to Avoid
One of the most common mistakes I’ve made is overcooking the sweet potatoes. They should be tender but not mushy; otherwise, the filling can become watery and lose that rich flavor we’re aiming for. Stick to a gentle boil and check them frequently! (See the next page below to continue…)