Mini Sweet Potato Pies W Whipped Cinnamon Cream Cheese Topping
Elevate your dessert game with these Mini Sweet Potato Pies with Whipped Cinnamon Cream Cheese Topping—a delightful twist on the classic southern favorite in perfectly portioned sizes. Featuring creamy sweet potato filling infused with warm spices like cinnamon and nutmeg, these handheld treats deliver a rich and comforting flavor in every bite. Nestled in buttery store-bought mini pie crusts, the pies are topped with an irresistibly fluffy cinnamon-infused cream cheese frosting, adding a tangy sweetness that perfectly complements the spiced filling. Easy to prepare in under an hour, these pies are ideal for holiday gatherings, potlucks, or whenever you want to impress with a bite-sized indulgence. Perfectly balanced flavors, visual appeal, and a touch of nostalgia make these mini sweet potato pies a dessert to remember!
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Recipe Information
Ingredients
- 2 medium Sweet potatoes
- 0.5 cup Brown sugar
- 0.25 cup Granulated sugar
- 3 tablespoons Unsalted butter
- 0.25 cup Milk
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 12 pieces Store-bought mini pie crusts
- 4 ounces Cream cheese
- 0.5 cup Powdered sugar
- 0.25 cup Heavy whipping cream
- 0.5 teaspoon Ground cinnamon (for topping)
Instructions
Preheat your oven to 350°F (175°C).
Peel and dice the sweet potatoes into small chunks. Boil in a pot of water until tender, about 15 minutes. Drain and let cool slightly.
In a large bowl, mash the cooked sweet potatoes until smooth.
Mix the brown sugar, granulated sugar, unsalted butter, milk, eggs, vanilla extract, ground cinnamon, and nutmeg into the mashed sweet potatoes. Stir well to combine into a creamy filling.
Place the mini pie crusts on a baking sheet for stability. Spoon the sweet potato filling evenly into each mini crust, filling just below the rim.
Bake the pies in the preheated oven for 20-30 minutes or until the filling is set and the crusts are lightly golden. Let them cool completely.
While the pies are baking, prepare the whipped cinnamon cream cheese topping. In a medium bowl, beat the cream cheese with the powdered sugar until smooth.
Add the heavy whipping cream and ground cinnamon to the cream cheese mixture. Whip until the topping is light and fluffy.
Once the pies are completely cooled, pipe or spoon the whipped cinnamon cream cheese topping onto each mini pie.
Serve immediately or refrigerate until ready to enjoy.
Nutrition Facts
Calories |
286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 141 mg | 6% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 21.7 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 70 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
