- Level: Easy
- Yield: 24 mini pies
- Nutritional Information Per Serving (1 of 24 servings):
- Calories: 1143
- Total Fat: 67 g
- Saturated Fat: 25 g
- Carbohydrates: 128 g
- Dietary Fiber: 5 g
- Sugars: 5 g
- Protein: 8 g
- Cholesterol: 28 mg
- Sodium: 1005 mg
- Total Time: 40 min
- Preparation Time: 15 min
- Cooking Time: 25 min
- 24 pre-made mini pie shells
- Oil, for greasing pans
- 1 (12-ounce) can yams or sweet potatoes
- 2 tablespoons cream cheese, softened (reserved from Whipped Cinnamon Cream Cheese)
- 2 eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/4 cup brown sugar
- 1/4 cup caramel sauce
Whipped Cinnamon Cream Cheese:
- 1 (8-ounce) block cream cheese (reserve 2 tablespoons for pies), softened
- 1/4 cup heavy cream
- 1/2 cup powdered sugar
- 1 tablespoon ground cinnamon
Whip up these irresistible Mini Sweet Potato Pies in just 40 minutes! Perfect for holiday gatherings or cozy fall treats, this easy recipe delivers warm, spiced flavor in adorable bite-sized portions that will delight every guest.
- Preheat your oven to 375F. Grease a 24-count mini muffin tin and place the pre-made mini pie shells inside.
- In a large bowl, blend the yams, 2 tablespoons softened cream cheese, eggs, vanilla, cinnamon, allspice, brown sugar, and caramel sauce with a handheld mixer until smooth and creamy. Fill each shell with 2-3 tablespoons of this luscious mixture. Bake for 25 minutes until the custard sets beautifully. Cool completely.
- For the dreamy Whipped Cinnamon Cream Cheese, beat the remaining cream cheese, heavy cream, powdered sugar, and cinnamon until fluffy and frosting-like. Spoon into a pastry bag with a star tip.
- Top each cooled pie with a generous swirl of frosting. Arrange on a platter and watch them disappearpure bliss in every bite!
