Recipe courtesy of Kardea Brown

Mini Sweet Potato Pies

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  • Level: Easy
  • Total: 1 hr 50 min (includes cooling time)
  • Active: 20 min
  • Yield: 12 mini pies
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Mini Sweet Potato Pies:

2 large sweet potatoes

12 mini graham cracker pie crusts 

3/4 cup heavy cream 

1/2 cup packed brown sugar 

1/3 cup orange juice (from about 1 orange)

4 tablespoons unsalted butter, melted 

3 tablespoons crushed pineapple 

2 tablespoons granulated sugar 

1/2 teaspoon ground cinnamon 

1/4 teaspoon kosher salt 

1/4 teaspoon grated nutmeg 

1/4 teaspoon ground cloves 

2 large eggs 

Pecan Pineapple Topping:

1 cup chopped pecans

1 teaspoon ground cinnamon 

1/2 teaspoon kosher salt 

Pinch cayenne pepper 

1/2 cup candied pineapple, chopped 


  1. For the mini sweet potato pies: Pierce the skin of the sweet potatoes a few times with a fork, then microwave on high until soft, 7 to 8 minutes. Let cool slightly.
  2. Preheat the oven to 375 degrees F. Place the pie crusts on a rimmed baking sheet.
  3. Peel the sweet potatoes and cut into chunks. Transfer the potatoes to the bowl of a food processor and process until smooth. Add the cream, brown sugar, orange juice, butter, pineapple, granulated sugar, cinnamon, salt, nutmeg, cloves and eggs and pulse until the mixture is combined and smooth.
  4. Pour the mixture into the crusts on the baking sheet. Bake until the pies are slightly browned on top, 20 to 25 minutes. Let cool for at least 1 hour or refrigerate until ready to serve.
  5. For the pecan pineapple topping: Add the pecans, cinnamon, salt and cayenne to a small skillet and cook over high heat until toasted, 2 to 3 minutes. Add the pineapple pieces and remove from the heat. Sprinkle the topping over the pies before serving.