Next, add the granulated sugar, brown sugar, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix everything together until it’s well combined and the mixture is smooth and velvety. The spices will make your kitchen smell amazing! Now it’s time to prepare the pie crusts. Roll out the refrigerated pie crusts and use a round cookie cutter or glass to cut out circles. You’ll want the circles to be just larger than the size of your mini muffin tins.
Now, gently press each round of dough into the greased mini muffin tins, making sure to cover the sides and create a little shell for your filling. Once you’ve got the crusts ready, fill each one with the sweet potato mixture, being generous but careful not to overfill them. The filling should come just below the top of the crust. If you like, you can put a few little pie weights or dried beans on top of the filling to ensure they stay nice and even while baking. Bake your mini pies in the preheated oven for about 20-25 minutes or until the crusts are golden brown and the filling is set.
After baking, let the mini sweet potato pies cool for at least 10 minutes before gently removing them from the tin. If you’re using whipped cream, serve a dollop on top when you’re ready to enjoy them. The combination of creamy filling with a hint of sweetness and the flaky crust is simply heavenly!
Pro Tips for Best Results
One thing that I’ve learned through my many attempts at making these mini pies is to ensure your sweet potatoes are perfectly cooked. If they’re undercooked, the filling won’t blend as well, and you might have chunks instead of that lovely smooth texture we aim for. I’ve tested this three ways, and boiling consistently gives the best results.
Also, don’t skip the resting time! Allowing the pies to cool for a bit before removing them from the pans makes a huge difference. I’ve had a few occasions where I rushed this step, and let me tell you, the crusts would sometimes break apart. A little patience goes a long way in ensuring they come out perfectly intact.
Lastly, feel free to experiment with spices! I’ve added a pinch of ginger or allspice for a little extra warmth, and it has elevated the flavor profile even more. Trust your palate; if you think a spice will complement the sweet potato, go for it!
Common Mistakes to Avoid
One of the biggest mistakes I’ve made in the past is overfilling the pies. It’s easy to get carried away with that delicious filling, but a little goes a long way. If you fill them too much, they might overflow during baking, creating a mess in your oven. I suggest filling them to about three-quarters full for the best results. (See the next page below to continue…)