Mini Sweet Potato Pies

Total Time:
40 min
15 min
25 min

24 mini pies

  • 24 pre-made mini pie shells
  • Oil, for 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
Watch how to make this recipe.
  • Preheat the oven to 375 degrees F.

  • Put the pre-made mini shells inside a greased 24-count mini muffin pan.

  • In a large bowl add the yams, cream cheese, eggs, vanilla, cinnamon, allspice, brown sugar and caramel sauce. Beat with a hand-held electric mixer until well combined. Dollop 2 to 3 tablespoons of the pie mixture into each shell. Bake until the custard sets, about 25 minutes. Remove from the oven and set aside to cool.

  • For the Whipped Cinnamon Cream Cheese:

  • Add the cream cheese, cream, sugar and cinnamon to a large bowl. Using a hand-held electric mixer, beat the cream cheese mixture until you reach a frosting consistency. Transfer the mixture to a disposable pastry bag with a star tip. Pipe a small amount of whipped cream cheese on each mini sweet potato pie. Arrange on a serving platter and serve.

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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond