Mini Sweet Potato Pie

This Mini Sweet Potato Pie is a creamy, single-serving dessert with a crunchy graham cracker crust and warm, spiced sweet potato filling. Perfect for small portions or holiday treats, it’s easy to bake at home and topped with light whipped cream for extra flavor. Customize with maple syrup, nuts, or extra spices for added richness. Ideal for quick desserts, festive gatherings, or a cozy sweet treat.

Ingredients

For the Crust:

• ½ cup graham cracker crumbs (about 4 large sheets)
• 2 tablespoons salted butter, melted
• 1 teaspoon sugar
• ¼ teaspoon ground cinnamon

For the Filling:

• 1 cup cooked and mashed sweet potato (about ½ of a medium to large sweet potato)
• 2 tablespoons sugar
• 1 large egg
• ¼ cup heavy cream
• ¼ teaspoon vanilla extract
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ⅛ teaspoon ground ginger
• ⅛ teaspoon salt

For the Whipped Cream Topping:

• ½ cup heavy cream
• 1 tablespoon maple syrup

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Instructions

Make the Crust

1. Preheat the oven to 350°F (177°C).
2. Crush the graham crackers into fine crumbs using a rolling pin, food processor, or blender.
3. In a small bowl, combine the crumbs with melted butter, sugar, and cinnamon.
4. Lightly butter a 5×5-inch baking dish and press the crumb mixture firmly into the bottom using the back of a spoon or a flat measuring cup.
5. Bake for 7–8 minutes, then remove from the oven and set aside.

Make the Filling

1. In a medium bowl, combine the cooked sweet potato, sugar, egg, heavy cream, vanilla extract, nutmeg, cloves, ginger, and salt. Stir until smooth.

Fill and Bake

1. Pour the filling over the baked crust and spread evenly.
2. Bake at 350°F (177°C) for 45 minutes, or until the center is set.
3. Allow the pie to cool at room temperature for at least 30 minutes.

Make the Whipped Cream

1. In a chilled bowl, beat heavy cream and maple syrup with an electric mixer on medium speed until soft peaks form, about 1 minute.
2. Spoon the whipped cream over the cooled pie before serving.

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Why You’ll Love This Recipe

This mini sweet potato pie offers the perfect balance of creamy filling and crunchy crust in a single-serving size. It’s a cozy, flavorful dessert that’s easy to make and ideal for small portions or special occasions.

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Tips

• Use a chilled bowl for whipping cream to achieve better peaks.
• Press the graham cracker crust firmly to prevent it from crumbling.
• Allow the pie to cool completely before adding whipped cream for best results.

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Variations and Substitutions

• Crust alternatives: Use crushed digestive biscuits or gingersnaps for a different flavor.
• Sweetener options: Replace sugar with maple syrup, honey, or coconut sugar.
• Spices: Adjust nutmeg, cloves, and ginger according to taste or use pumpkin pie spice for convenience.

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FAQs

Q: Can I make this pie ahead of time?
A: Yes, bake the pie and store it in the refrigerator for up to 2 days before serving. Add whipped cream just before serving.

Q: Can I use canned sweet potato?
A: Yes, canned sweet potato works well. Drain and mash thoroughly before using.

Q: Can I double the recipe?
A: Yes, use a larger baking dish and adjust the baking time slightly until the center is set.

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Serving

Serve warm or at room temperature, topped with freshly whipped cream. Garnish with a sprinkle of cinnamon or a few toasted nuts for extra texture.

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Suggestions

• Pair with a cup of coffee or hot tea for a cozy dessert experience.
• Add a drizzle of caramel sauce over the whipped cream for extra sweetness.
• Use mini tart pans for individual servings to make it perfect for brunch or dinner parties.