Mini Sweet Potato Pies Recipe

Make dough

In a large bowl, whisk together 1.75 cups all-purpose flour, 1 teaspoon granulated sugar, and 1/2 teaspoon salt. Add 1/2 cup cold cubed unsalted butter and 1/4 cup cold vegetable shortening. Using a pastry cutter or two forks, cut the fats into the flour until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add liquid

Sprinkle 4 tablespoons ice water over the mixture, plus 1 teaspoon vinegar if using, 1 tablespoon at a time. Gently toss with a fork until the dough just comes together when pressed — do not overwork. If dough is dry, add up to 1 more tablespoon ice water.

Chill and roll

Turn the dough onto a lightly floured surface, form into a flat disk, wrap in plastic, and refrigerate for at least 30 minutes. When chilled, divide dough into 12 equal pieces (for 12 mini pies). On a lightly floured surface, roll each piece into a 3.5–4 inch round about 1/8 inch thick, or press into mini tart pans or a standard 12-cup muffin tin (see note).

Form shells

Gently press each round into prepared mini tart pans or muffin wells, ensuring edges are even. Trim excess dough. If using muffin tin, press to form shallow shells about 1/2 inch deep. Chill formed shells in the refrigerator while you prepare filling, 10–15 minutes.

Blind-bake (optional for crisp bottom)

Preheat oven to 375°F (190°C). If you prefer a crisper bottom, line each shell with a small piece of parchment and fill with pie weights or dried beans. Bake shells 8–10 minutes until the edges just begin to color. Remove weights and parchment and return shells to oven 2–3 minutes more. If you skip blind-bake, increase final bake time by a few minutes.

Prepare sweet potato

If you haven't already cooked the sweet potato: pierce 1 large sweet potato and bake at 400°F (200°C) for 45–60 minutes until very tender, or microwave on high (pierced, wrapped in a damp paper towel) 6–10 minutes until soft. Cool slightly, peel, and mash until very smooth. Measure 2 cups mashed sweet potato.

Mix filling

In a medium bowl, combine 2 cups mashed sweet potato, 3/4 cup packed light brown sugar, 2 tablespoons granulated sugar, 1 large egg, 1/2 cup evaporated milk, 2 tablespoons melted butter, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and 1/4 teaspoon salt. Use a whisk or electric mixer on low to blend until smooth and glossy. Scrape down sides to ensure even mixing.

Fill shells

Reduce oven temperature to 350°F (175°C) if you blind-baked the crusts; otherwise preheat to 350°F. Spoon the filling into the chilled or pre-baked mini crusts, filling each shell about 3/4 full (approximately 2 tablespoons filling per tart depending on shell size). Smooth tops with the back of a spoon.

Bake

Bake the mini pies at 350°F (175°C) for 18–25 minutes, or until filling is set around the edges and slightly jiggly in the center (it will firm as it cools). If your crust was not pre-baked, watch the bottoms to ensure they are cooked through; you may need an additional 3–5 minutes.

Cool

Remove pies from oven and let cool on a wire rack for at least 30 minutes to finish setting. Run a small knife around edges to loosen if using tart pans, then transfer to a cooling rack. Serve warm or at room temperature.

Top each mini sweet potato pie with a dollop (about 1 tablespoon) of whipped cream and a sprinkle of chopped toasted pecans. Lightly dust with a pinch of ground cinnamon. Serve immediately. Leftovers can be refrigerated in an airtight container up to 3 days; bring to room temperature before serving or warm briefly in a low oven.