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Mini Sweet Potato Pies


"Cute bite size sweet potato pies. Always a winner for the holidays and easy enough to make! Great for holiday dinner parties or sweet appetizers!"
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30 m servings 69 cals
Original recipe yields 24 servings


  • Calories:
  • 69 kcal
  • 3%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place the sweet potato in a saucepan with just enough water to cover. Bring to a boil, and cook until fork tender, about 5 minutes. Drain and mash with a fork or potato masher.
  2. Preheat the oven to 425 degrees F (220 degrees C). Divide the pie crust into 24 small balls. Press them into the cups of two 12 cup mini muffin pans to make tartlet shells. Set aside.
  3. Spoon the sweet potato into a blender or food processor, and add the evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves. Puree until smooth. Spoon about 1 tablespoon of this mixture into each tart shell.
  4. Bake for 10 minutes in the preheated oven, or until a toothpick inserted into one of the tarts comes out clean. Cool in the pans over a wire rack. Garnish each tart with a cranberry half before serving.

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Read all reviews 46
  1. 60 Ratings

Most helpful positive review

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 p...

Most helpful critical review

The measurements were way off, I had so much left. I gave it a 3 star because of the measurements and even though I found them to be o.k, my husband didn't like them at all and he's the one I wa...

Most helpful
Most positive
Least positive

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 p...

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...

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 t...

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 g...

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 pi...

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. Th...

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 bas...

Simple and Delish!!!!! Cute presentation too

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 c...