Mini Sweet Potato Pies

  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 24 mini pies
Save Recipe

Ingredients

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

Directions

  1. Preheat the oven to 375 degrees F.
  2. Put the pre-made mini shells inside a greased 24-count mini muffin pan.
  3. 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.
  4. For the Whipped Cinnamon Cream Cheese:
  5. 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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Calley's Sweet Potato Pie

Sweet Potato Casserole

Sweet Potato Fries

Sweet Potato Souffle

Sweet Potato-Pecan Casserole

Sweet Potato Crust Pizza

30-Minute Spicy Pork and Sweet Potato Stew

Sweet Potato Pie