Reviewed: Aug. 26, 2009

Great to bring to a party! Be sure to have the recipe handy - they will be asking for it! Very easy - my only problem was I wasn't sure on the quantity of potato - 2 cups? I used 1 1/2 medium sweet potatoes and it made a double batch. I also used soy milk instead of evaporated milk and it worked fine. LOVE the recipe!!!

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Ellen

Cooking Level: Beginning

Home Town: Memphis, Tennessee, USA

Living In: South Lake Tahoe, California, USA

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Reviewed: Mar. 22, 2009

Tasty little tarts!

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mary h.

Home Town: Cape Breton, Nova Scotia, Canada

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Reviewed: Mar. 10, 2009

YUMMY! These were a HUGE hit and I have made them 5 times now!

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Leigh

Cooking Level: Intermediate

Home Town: Fernandina Beach, Florida, USA

Living In: Harrisburg, Pennsylvania, USA

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Reviewed: Feb. 27, 2009

kool

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052896

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Reviewed: Dec. 23, 2008

This recipe is really easy! I changed these a bit to make them appetizers instead of dessert. . . I didn't add the white sugar, nutmeg, or cloves. Instead I put cinnamon, cumin, salt, pepper, and sour cream. Everyone loved them!

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cherbear

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Reviewed: Nov. 29, 2008

I normally don't like sweet potato pie but I thought they would be fun for the kids. I made a batch for Thanksgiving and figured they would be enough, boy was I wrong! They were so delicious I had to make three more batches since my family ate half of the first batch while they were cooling and they were so easy to make. We put some whipped cream on top when we served them and everyone loved them!

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Pati

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Reviewed: Nov. 26, 2008

WOOOOOW! these were so so so delish! sweet potato pie is my boyfriend's favorite, and this recipe blew him away- he couldn't believe i made it! ... a few changes i made: instead of usind mini muffin tins, i used regular sized silicone muffin bake pans. make sure if you're using silicone, you put the pans on a baking sheet for more even cooking.the recipe yielded 12 pies this way, and there was about a cup of filling left over. Instead of puree-ing the sweet potato mixture in a blender, i hand whisked the ingredients together, and it came out great! i will definitely make this again for thanksgiving celebrations tomorrow and this weekend! TRY IT, YOU WONT BE SORRY!!!

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emi

Cooking Level: Beginning

Home Town: Brooklyn, New York, USA

Living In: Mercerville, New Jersey, USA

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Reviewed: Apr. 14, 2008

Made these last night and turned out great. I used a basic pie crust recipe and regular size muffin pans and had about 18 mini pies, which could have easily been 24 if i had any dough left. The kids, 5, 7 and 9, loved them and so did I. Very easy and delicious, especially with a little whipped cream on top. :)

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misschief

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Reviewed: Mar. 31, 2008

One word to sum this up: Simple. My son loves these and you should have seen his face when I told him what he was eating wasn't Pumkin pie! It was, as they say, "priceless".

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Jarod

Cooking Level: Intermediate

Home Town: Grand Forks, North Dakota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Dec. 4, 2007

these were very good. I could eat like 50 of them by my self! One thing I will do differently next time - since i'm using premade, already flat rolled out dough - is to just tear off pieces of pie crust and loosly drop them into the cups, rather than roll it into a ball, then try and smooch and fit the ball into the cup. It over works the dough to ball it up first and then reform it to the cups, not to mention time consuming and frustrating. So just tear off a piece that looks about right and fit it in, and then touch up around the edges with extra dough if you need to.

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KatieTrys2Cook

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Oct. 27, 2007

I love this recipe. I've made it a few times now, and every time it's been amazing. I don't have any way to measure the amount of pounds of sweet potatoes I'm using, so I always eyeball it based on texture. I also add some black pepper to even out the sweetness, and a splash of vanilla. Yummy!

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LEUCANTHEMUM17

Living In: West Lafayette, Indiana, USA

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Reviewed: Oct. 25, 2007

Absolutely delicious! My kids loved them. Even my son, who normally will not touch sweet potatoes, gobbled these up.

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Sabrina

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Reviewed: Sep. 23, 2006

If you're looking for an easy, tasty and festive appetizer for the holidays, look no further. For the pie crust, I used pre-made pie shells. I used a circle cookie cutter to cut out the mini pie shells and just formed them into the mini muffin tin. F.Y.I. plenty of batter left to make extra apps.

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Butternut squash

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Reviewed: Jul. 26, 2006

Exellent and fun to make!

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ANNASSSS

Cooking Level: Intermediate

Home Town: Hoquiam, Washington, USA

Living In: Fairbanks, Alaska, USA

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Reviewed: Nov. 22, 2005

I made these for Thanksgiving and they are tasty little pies. I do think the measurements are way off though! I had enough batter to make 60 pies! I used the mini-muffin pan and used four frozen pie crusts to line the pans. You could easily half this recipe and have more than enough.

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PD

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Feb. 25, 2005

OMG the kids loved it! They loved the idea of cute mini pies just for them. They rushed around me to help make them. And they couldn't wait for them to be ready. One trick I used was putting the mini cupcake wrappers in the tray first (I was afraid they'd get stuck to the trays). These were gone so fast!

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Lani G

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Reviewed: Nov. 23, 2004

I tried this recipe for the first time on 11/23/04. I wanted to try it before Thanksgiving and if it turned out right, I would have this instead of sweet potatoe pie. I really like it! It's great for portion control. The only thing I did was add a little flour and maple syrup to the mix in the blended. It seemed to hold together better. You should try this recipe, it's great!

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