Go Back
Print

Mini Sweet Potato Pies

Course Dessert
Servings 5 Mini Pies

Ingredients

Crust

  • 2 1/2 cups all purpose flour
  • 1 tsp salt
  • 1 1/2 sticks butter, cubed and frozen
  • 1/2 cup vegetable shortening
  • 6-8 tbsp ice water

Pie Filling

  • 2 cups mashed sweet potatoes, from 2 medium potatoes
  • 3/4 cup packed brown sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1/4 cup butter
  • 1 1/4 cups evaporated milk
  • 1/3 cup granulated sugar
  • 3 eggs
  • 1 tbsp vanilla
  • Reddi Wip Whipped Topping to Top

Egg Wash

  • 1 egg
  • 1 tsp water

Instructions

Crust

  • Combine flour, butter, shortening, salt in a food processor. Pour in water until dough comes together. Shape into two disks. Wrap each one and place in the refrigerator for one hour or overnight

Filling

  • Pre-heat oven to 450 degrees. With a fork, poke holes in the sweet potatoes, and bake on a foil lined baking sheet for about 1 hour or until soft when poked.  Cool.  
In a pot, place the packed brown sugar, all of the spices, salt, butter, and half of the evaporated milk.  Heat until butter and sugars are melted.  Pour into a food processor.  Add the 2 cups of sweet potatoes.  Puree.  Add the rest of the milk, granulated sugar, eggs, and vanilla.  Puree again.
Roll out one of the pie crust. Place one 4 inch mini pie pan on top and cut around the pan so that the crust fits. Repeat with remaining dough for the other pie pans. Use the second dough to finish the other pans. Crimp the edges of some, and/or add dough braids or cut outs to others. Use an egg wash of a beaten egg and water to stick on the braids, and to brush over the crimped edges.Pre-heat oven to 350. Pour mixture inside each of the mini pie pans. Bake for 45-50 minutes. Cool completely on a wire rack. Serve with Reddi Wip whipped topping.