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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137 users found this review helpful

Reviewer:

KatieTries2Cook

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Charleston, South Carolina, USA

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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99 users found this review helpful

Reviewer:

Living In: Oklahoma City, Oklahoma, USA

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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56 users found this review helpful

Reviewer:

Lani G

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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50 users found this review helpful

Reviewer:

RCORBIN

Cooking Level: Intermediate

Home Town: Accokeek, Maryland, USA

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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37 users found this review helpful

Reviewer:

Butternut squash

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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23 users found this review helpful

Reviewer:

misschief

Reviewed: Nov. 29, 2011

Simple and Delish!!!!! Cute presentation too

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19 users found this review helpful

Reviewer:

Tracy

Cooking Level: Intermediate

Home Town: Brick, New Jersey, USA

Living In: Glassboro, New Jersey, USA

Reviewed: Nov. 20, 2004

Very good recipe, quick to make. Had extra filling left over though.

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19 users found this review helpful

Reviewer:

MARIA1644

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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17 users found this review helpful

Reviewer:

LEUCANTHEMUM17

Living In: West Lafayette, Indiana, USA

Reviewed: Nov. 21, 2009

Wonderful recipe. I made 120 for a large dinner at our school and they were a big hit. Tip - boil the potatoes whole with skins on unitl tender. When they are cool enoung to handle, the skins come off easily with a butter knife - much easier than peeling and dicing!

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10 users found this review helpful