Mini Sweet Potato Pies (Easy Muffin Tin Recipe)

Sweet potato pie signals holidays, but sometimes you don't want a whole pie. You want something you can hand someone at a party, tuck into a lunchbox, or eat in two bites without ever picking up a fork. That's exactly what these mini sweet potato pies are.

This mini sweet potato pie recipe uses my Sweet Potato Pie with Orange and Lemon Juice, the one with the bright citrus twist that everyone asks me for, baked into individual sweet potato pie bites right in a muffin tin. Same filling, same crust, just a smaller, cuter package.

Why You'll Love This Mini Sweet Potato Pie Recipe

1. Same great flavor, portable size. All the citrus brightened, perfectly spiced sweet potato pie filling you already love, just in a size that's easy to grab and go.

2. No slicing, no mess. Each mini pie pops right out of the muffin tin as its own individual serving.

3. Perfect for parties and holidays. These individual sweet potato pies are made for a Thanksgiving or Christmas dessert table.

4. Freezer friendly. Bake a batch of these sweet potato pie bites and freeze what you don't eat right away.

Why This Mini Sweet Potato Pie Recipe Works

The same roasted sweet potato base. Roasting instead of boiling keeps the filling rich, dense, and full of concentrated sweet potato flavor instead of watery and thin.

Citrus in a small package. The fresh orange and lemon juice work exactly the same way in these mini pies, keeping the filling bright instead of heavy even at this smaller scale.

Butter and brown sugar on the bottom. This matters even more here because of how much crust surface touches the hot pan. It's what keeps the bottom from turning soggy and gives you a caramelized edge.

Built in portion control (sort of). A mini pie feels like a treat, which somehow makes it easier to justify going back for a second one.

Ingredients for Mini Sweet Potato Pies

For the sweet potato pie filling (same as my Sweet Potato Pie with Orange and Lemon Juice):

• 4 large sweet potatoes (baked and mashed)

• 1 stick unsalted butter, melted

• 1 cup granulated sugar

• 1 cup brown sugar

• 1/2 cup evaporated milk

• 1 tablespoon condensed milk

• 3 large eggs

• 2 teaspoons ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1 tablespoon vanilla extract

• Juice from 1/2 of a fresh lemon

• Juice from 1/2 of a fresh orange

For the mini pie crusts:

• 2 unbaked pie crusts

• Melted butter, for brushing

• Brown sugar, for the bottom of each cup

How to Make Mini Sweet Potato Pies

https://youtube.com/shorts/XdWHcXmsEeM?is=Iw2MrQvj50pNV4mp

Step 1: Prepare the sweet potatoes. Wash the sweet potatoes, poke a few holes with a fork, and bake at 400°F for about 45 minutes or until soft. Cool, peel, and mash well.

Step 2: Mix the filling. Combine mashed sweet potatoes, melted butter, granulated sugar, and brown sugar. Add evaporated milk and condensed milk, mixing until smooth.

Step 3: Add the flavor. Mix in cinnamon, nutmeg, and vanilla. Add lemon and orange juice, taste and adjust, then add eggs and mix well.

Step 4: Cut and fit the crusts. Preheat oven to 350°F and grease a standard muffin tin. Cut circles (3 to 4 inches) from the pie crusts and press into the muffin cups.

Step 5: Butter and sugar the bottoms. Brush each crust bottom with melted butter and add a small dab of brown sugar.

Step 6: Fill and bake. Spoon filling into each crust, filling almost to the top. Bake 20 to 25 minutes, until set and just barely jiggly in the center.

Step 7: Cool before removing. Let cool in the tin at least 15 minutes before running a knife around the edges and lifting them out.

Tips for the Best Mini Sweet Potato Pies

• Don't skip the butter and brown sugar layer

• Let them cool fully in the pan before removing

• Use fresh citrus, not bottled

• Grease the tin well even if it's nonstick

More Sweet Potato and Fall Dessert Recipes

• Sweet Potato Pie with Orange and Lemon Juice

• Classic Southern Peach Cobbler Recipe (With Pie Crust)

• The Ultimate Moist Key Lime Cake Recipe

Frequently Asked Questions

Can I make mini sweet potato pies ahead of time? Yes, bake fully, cool, cover and refrigerate up to 3 days.

Can I freeze mini sweet potato pies? Yes, freeze in a single layer until firm, then transfer to a freezer bag for up to 2 months.

How many mini pies does this recipe make? Around 18 to 24, depending on cutter size.

Do I need a special pan for these? No, a standard 12 cup muffin tin works.

Why did my mini pie crusts shrink or slide down while baking? Usually the dough was too warm. Keep circles chilled and work quickly.