Oh, I am SO excited to share these Mini Sweet Potato Pecan Pies with you! Seriously, if you’re looking for a dessert that hits all the right notes – cozy, sweet, a little bit nutty, and just plain delicious – you’ve found it. These aren’t just any pies; they’re perfectly portioned little packages of joy, making them ideal for any gathering, especially around the holidays. I remember the first time I made these, I was a little worried about portioning out a whole pie, and wham! Suddenly, individual servings were the answer. They disappeared so fast at my last potluck, everyone begging for the recipe. And the best part? They’re surprisingly easy to whip up, even on a busy day. I just love finding recipes that feel a bit special but don’t require a whole day in the kitchen, and these mini pies absolutely nail it!
The magic of these mini sweet potato pecan pies is that they combine that classic sweet potato pie flavor with the irresistible crunch of pecans, all wrapped up in a flaky crust. And because they’re mini, you don’t have to worry about slicing or serving – just grab one and go! They’re perfect for dessert buffets, bake sales, or just a sweet treat after dinner. Plus, who doesn’t love a personal-sized dessert? It feels so special!
Why You’ll Love These Mini Sweet Potato Pecan Pies
These little pies are just the absolute best, and here’s why:
- Perfect Portion Control: No more cutting messy slices! Each pie is a perfect little individual serving.
- Super Easy to Make: Seriously a breeze, especially using store-bought crusts. You can totally make these when you’re short on time.
- Flavor Explosion: That creamy sweet potato filling mixed with the crunchy, buttery pecan topping is simply divine.
- Festive & Fun: They look so cute on a plate, perfect for holidays like Thanksgiving or Christmas, but honestly, they’re great anytime!
- Crowd Pleaser: Everyone, and I mean *everyone*, devours these. They always disappear lightning fast!
Gather Your Ingredients for Mini Sweet Potato Pecan Pies
Alright, let’s get down to business! To make these absolutely delightful mini sweet potato pecan pies, you’ll want to gather these goodies. Trust me, using good quality ingredients makes all the difference, but these are all pretty standard items you might already have on hand!
First up, you’ll need
Now for that irresistible topping! You’ll need
Step-by-Step Guide to Making Mini Sweet Potato Pecan Pies
Alright, let’s get these adorable little pies into the oven! It’s really a straightforward process, I promise. Nothing too complicated, just a few simple steps to get you to mini pie heaven.
Preparing the Pie Crusts for Your Mini Sweet Potato Pecan Pies
First things first, let’s get our crusts ready. Preheat your oven to 350 degrees F (175 degrees C). You’ll want to carefully unroll those refrigerated pie crusts. I like to use a 3-inch round cookie cutter – it’s the perfect size to get 12 little crusts out of two packages. Gently press these rounds into the cups of your muffin tin. You want them to fit snugly, creating little cups for all that yummy filling!
Creating the Sweet Potato Filling
Now for the heart of our pies! In a big ol’ mixing bowl, combine the sweet potato puree, the granulated sugar, and that 1/4 cup of brown sugar. Crack in your 2 large eggs and pour in the evaporated milk. Then, sprinkle in the cinnamon, ginger, cloves, and salt. Whisk it all together until it’s super smooth. Seriously, no lumps allowed! A smooth filling means every bite is just pure, creamy goodness.
Making the Pecan Topping
This is the best part for my fellow pecan lovers! In a small bowl, just toss together that 1 cup of chopped pecans, the 1/4 cup of melted butter, and the remaining 1/4 cup of packed brown sugar. Give it a good stir so all those pecans are coated. It’ll look a little clumpy, and that’s exactly what you want – it’ll bake up into a delicious, slightly crunchy topping.
Assembling and Baking Your Mini Sweet Potato Pecan Pies
Time to put it all together! Carefully spoon the sweet potato mixture evenly into each of your prepared crusts in the muffin tin. Don’t fill them *too* full, as they might bubble over a bit. Then, spoon that lovely pecan mixture right over the top of the sweet potato filling, distributing it as evenly as you can. Pop that muffin tin into your preheated oven and bake for about 25-30 minutes. You’ll know they’re ready when the filling looks set and the crust is a beautiful golden brown.
Cooling and Serving Your Mini Pies
Once they’re done baking, let those gorgeous mini pies hang out in the muffin tin for about 10 minutes. This helps them firm up a bit before you try to move them. Then, gently transfer them to a wire rack to cool completely. They’re delicious served warm or at room temperature, and trust me, they’re even better the next day!
Tips for Perfect Mini Sweet Potato Pecan Pies
Okay, so you’ve got the recipe, you’ve got the ingredients… now let me give you a few of my personal secrets to making these mini sweet potato pecan pies absolutely *perfect* every single time. I’ve made these more times than I can count, and a few little tricks really make a difference!
First off, let’s talk about that crust. Nobody wants a soggy bottom, right? Using the refrigerated crust is great because it’s already thin and bakes up nicely. Really pressing them into the muffin tin cups is key. And don’t overfill them! I learned that the hard way – a little overflow means more pie on the muffin tin than in the crust. Pouring the pecan topping evenly helps create a little barrier too, which is just delicious. For storing leftovers, pack them up in an airtight container and they’ll be good in the fridge for about 3-4 days. They’re honestly still amazing reheated for a few seconds!
If you want to get ahead, you can totally make the filling and the pecan topping a day in advance and keep them covered in the fridge. Just assemble and bake when you’re ready. And hey, if you want to try a different nut, walnuts work too, though pecans really bring that classic flavor to these little guys. If you’re looking for other ways to enjoy fall flavors, check out this sweet potato pie smoothie too! Happy baking!
Ingredient Notes and Substitutions
Okay, let’s chat a little about the ingredients for these mini sweet potato pecan pies. Sometimes, you might not have exactly what the recipe calls for, or you might just want to tweak things a bit! For the sweet potato, the canned puree is super convenient and works like a charm. But if you’ve got fresh sweet potatoes, go for it! Just bake or steam them until they’re really soft, then mash them up until they’re smooth. You’ll need about 1.5 cups of mashed sweet potato to equal one 15-ounce can. Don’t stress if the consistency is a little different; just aim for smoothness.
And for those pecans? If you’re not a huge fan, or maybe just ran out, chopped walnuts are a totally delicious substitute. They give a similar crunch and pair wonderfully with the sweet potato. You could even try adding a pinch of extra cinnamon or a tiny bit of nutmeg to the sweet potato filling if you like things extra cozy!
Frequently Asked Questions about Mini Sweet Potato Pecan Pies
Got questions about these little pie wonders? I totally get it! Here are some answers to things you might be wondering about making these Mini Sweet Potato Pecan Pies:
Can I make these ahead of time?
Absolutely! You can totally prep the sweet potato filling and the pecan topping a day in advance and store them covered in the fridge. Then, when you’re ready to bake, just unroll your crusts, press them into the tin, fill, top, and bake! They’re also delicious leftover, so making them ahead is a great strategy for busy holidays.
How do I store leftovers?
Just pop any leftover mini sweet potato pecan pies into an airtight container. They’ll keep nicely in the refrigerator for about 3 to 4 days. Honestly, they’re still super tasty even a few days later!
Can I use a different type of crust for these pies?
The refrigerated pie crust is super convenient for these mini pies, but if you’re feeling ambitious, you could absolutely use your favorite homemade pie dough! Just make sure you roll it thin enough to cut out those 3-inch rounds. You won’t need as much dough as for a full-sized pie, of course.
What if I don’t have a muffin tin?
No muffin tin? No problem! You can actually use standard-sized tart pans if you have them. You might need to adjust the baking time slightly, so keep an eye on them. You could also try making one larger sweet potato pecan pie using a regular 9-inch pie plate – just increase the baking time until the center is set and the crust is golden. It won’t be mini anymore, but it’ll still be delicious!
Nutritional Information (Estimated)
Just a heads-up, the following nutritional info is an estimate for one mini sweet potato pecan pie. This can totally change depending on the brands you use and any little tweaks you make! But generally, you’re looking at around 350 calories, about 20g of fat (with 5g saturated), 40g of carbs, 5g of protein, and 3g of fiber. Enjoy!
Share Your Mini Sweet Potato Pecan Pie Creations!
Alright, now that you’ve hopefully baked up a storm of these adorable Mini Sweet Potato Pecan Pies, I’d absolutely LOVE to hear all about it! Did you try any fun variations? How did they turn out for your family dinner or holiday table? Seriously, drop a comment below and tell me everything – your thoughts, your tips, or even just how quickly they disappeared! You can also share your baking adventures and feedback through my contact page. Your feedback truly makes my day and helps other bakers out there!
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Mini Sweet Potato Pecan Pies
- Total Time: 50 min
- Yield: 12 pies 1x
- Diet: Vegetarian
Description
Individual sweet potato pies with a pecan topping.
Ingredients
- 1 package refrigerated pie crusts
- 1 (15 ounce) can sweet potato puree
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1/2 cup evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 1/4 cup butter, melted
- 1/4 cup packed brown sugar
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- Unroll pie crusts and cut out 12 rounds using a 3-inch cookie cutter. Press rounds into a 12-cup muffin tin.
- In a large bowl, mix sweet potato puree, granulated sugar, 1/4 cup brown sugar, eggs, evaporated milk, cinnamon, ginger, cloves, and salt until smooth.
- Pour the sweet potato mixture evenly into the prepared pie crusts.
- In a separate small bowl, combine chopped pecans, melted butter, and 1/4 cup brown sugar.
- Spoon the pecan mixture evenly over the sweet potato filling.
- Bake for 25-30 minutes, or until the filling is set and the crust is golden brown.
- Let the pies cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- You can use homemade sweet potato puree if preferred.
- Ensure the pecan topping is evenly distributed for a balanced flavor.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Keywords: mini sweet potato pecan pies, individual pies, sweet potato dessert, pecan topping, holiday baking