1 ¼ cups all-purpose flour
½ cup unsalted butter, cold & cubed
2 tbsp sugar
¼ tsp salt
3–4 tbsp ice-cold water
🍠 For the Sweet Potato Filling
1 ½ cups mashed cooked sweet potatoes (about 2 medium)
½ cup brown sugar
¼ cup melted butter
½ cup evaporated milk
1 large egg
1 tsp vanilla extract
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
Pinch of salt
👩🍳 Instructions
1️⃣ Make the Crust
In a bowl, mix flour, sugar, and salt.
Add cold butter and rub with fingers (or use a fork) until crumbly.
Add ice water 1 tbsp at a time until dough forms.
Shape into a disk, wrap, and chill 30 minutes.
2️⃣ Prepare the Filling
In a bowl, whisk together:
Mashed sweet potatoes
Brown sugar
Melted butter
Evaporated milk
Egg
Vanilla, cinnamon, nutmeg, ginger & salt
Mix until smooth and creamy.
3️⃣ Assemble the Mini Pies
Preheat oven to 180°C (350°F).
Roll out dough and cut circles to fit a muffin tin.
Press dough into greased muffin cups.
Fill each crust about ¾ full with sweet potato mixture.
4️⃣ Bake
Bake for 22–25 minutes until centers are set.
Let cool completely before removing from pan.
✨ Optional Toppings
Whipped cream
Crushed pecans
Caramel drizzle
Powdered sugar