Sweet, Spiced, and Mini—Your New Favorite Bite-Sized Treat!
Looking for a dessert that’s perfectly cozy, rich with fall flavor, and just the right size for snacking? These Mini Sweet Potato Pies pack all the creamy, spiced goodness of a classic sweet potato pie—but in adorable individual portions! Flaky, buttery crust meets velvety sweet potato filling, all topped with a hint of cinnamon and nutmeg. Perfect for holidays, dinner parties, or anytime you want a little comfort dessert without the fuss.

What You’ll Need (Makes about 6 mini pies):

For the Crust:

1 ¼ cups all-purpose flour
½ cup unsalted butter, cold and cubed
½ tsp salt
2 tbsp granulated sugar
3 to 4 tbsp ice-cold water
For the Sweet Potato Filling: (coming next!)

 

Step-by-Step Instructions: Crust
1️⃣ Make the Dough:
In a large bowl, whisk together flour, salt, and sugar. Add cold cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture looks like coarse crumbs.

2️⃣ Add Ice Water:
Sprinkle in the ice-cold water one tablespoon at a time, mixing gently with a fork after each addition. Stop when the dough just holds together when pressed (you might not need all the water).

3️⃣ Chill:
Form the dough into a flat disc, wrap in plastic wrap, and chill in the fridge for at least 30 minutes. This helps the butter firm back up and makes for a flakier crust.