This post may contain affiliate links. Please read our disclosure policy.
This mini sweet potato pie bakes up sweet and silky, with a lightly spiced custard filling on a buttery graham cracker crust and maple whipped cream spooned over the top. It’s made from scratch and perfectly sized for one or two people.
Featured Comment
“The pie is so good and the maple whipping cream takes it over the top.”
– Pat
Quick Look
- Prep Time: 20 minutes
- Cook Time: 53 minutes
- Cool Time: 30 minutes
- Total Time: 1 hour 43 minutes
- Equipment: 5×5-inch baking dish or 4×6-inch baking dish, rolling pin or food processor, electric mixer
- Cook Method: Baked
- Servings: 1 or 2
- Difficulty: Easy
- Flavor Profile: Classic sweet potato pie flavor, gently sweet with nutmeg, ginger, and cloves, plus buttery graham cracker and a hint of maple.
A sweet potato pie is a Southern classic you don’t have to save for the holidays, and at this size there’s no reason to wait for a crowd to bake one.
Why You’ll Love This Small Sweet Potato Pie Recipe
Readers call this small sweet potato pie the best they’ve ever had. The filling bakes up smooth and creamy, gently sweet, with nutmeg, ginger, and cloves carrying the flavor, and the cinnamon goes in the crust instead of the filling. It’s made from scratch in a 5×5-inch dish for one or two people.
It’s also one of the easier pies I make. The crust is pressed-in graham cracker crumbs, so there’s no pie dough to roll out or crimp, and it bakes up sweet and a little crisp under the filling. Fresh, canned, or leftover cooked sweet potatoes all work, and once the pie cools, a spoonful of maple whipped cream finishes it.
Looking for more single serving pie recipes? Try my pumpkin pie for one, a mini pecan pie, or a small chess pie. If you have sweet potato left over, use it in my mini sweet potato casserole.
Ingredients
A sweet potato pie with a graham cracker crust needs only a handful of everyday ingredients, and most of them are probably in your kitchen already. For ways to use any leftover ingredients, check out our Leftover Ingredients Recipe Finder.
For the crust
Graham crackers: Crushed into fine crumbs, they form the crust and give the pie a sweet, toasty base. Seal the sheets in a zip-top bag and roll over them with a rolling pin, or pulse them in a food processor, until no large pieces remain. Ginger snaps, vanilla wafers, digestive biscuits, or Granita biscuits all work in place of graham crackers. For a gluten free sweet potato pie, use gluten-free graham crackers. If you’d rather skip the crust altogether, see the crustless version under Recipe Variations. Leftover crumbs make a quick s’mores dip.
Butter: Melted salted butter binds the crumbs so the crust holds together when you cut into the pie.
Sugar: A little granulated sugar sweetens the crust.
Ground cinnamon: Cinnamon flavors the crust and complements the spices in the filling.
For the filling
Sweet potato: You’ll need 1 cup of cooked, mashed sweet potato, which is about 1 large or 2 small sweet potatoes. Fresh is best, but canned sweet potatoes, rinsed and drained, work too, and so do leftover cooked sweet potatoes from another meal. See the cooking methods below if you’re starting with a raw sweet potato. An extra sweet potato can be used to make small batch sweet potato wedges.
Sugar: Granulated sugar sweetens the filling.
Egg: One large egg binds the filling and gives it a smooth, custard-like texture when baked.
Heavy cream: Cream adds richness and loosens the mashed sweet potato into a pourable filling. Half-and-half or evaporated milk can be used instead of cream in the filling.
Vanilla extract: Vanilla rounds out the flavor of the filling.
Nutmeg, ground cloves, and ground ginger: These three give the filling its classic sweet potato pie flavor. Ground spices lose their punch over time, so use ones that still smell strong when you open the jar. The same spice combination flavors our small batch gingerbread granola.
Salt: A small amount of salt sharpens the sweetness and the spices.
For the maple whipped cream
Heavy cream: Cold cream whips best, so keep it in the refrigerator until you’re ready to beat it. Use heavy cream or heavy whipping cream here, since half-and-half won’t whip.
Maple syrup: Pure maple syrup sweetens the whipped cream and adds a light maple flavor. Leftover syrup goes can go into our small batch pumpkin spice creamer.
How To Cook Sweet Potatoes For Pie
Any of these three methods gives you the 1 cup of cooked, mashed sweet potato the filling needs. Let the sweet potato cool before mashing it, and mash it smooth so the filling has no lumps.
- Boil: Peel the sweet potato, cut it into chunks, cover with water, and simmer for 10 to 15 minutes, until a fork slides in easily. Drain well and let cool.
- Bake: Poke the whole sweet potato a few times with a fork and bake at 425°F (218°C) for 40 to 50 minutes, until soft all the way through. Scoop the flesh out of the skin once it’s cool enough to handle. Baked sweet potato holds less moisture than boiled, so if your filling looks thick, stir in a splash of cream or milk before baking the pie.
- Instant Pot: Cook on high pressure with 1 cup of water, following our small batch Instant Pot sweet potatoes recipe.
Recipe Variations
Here are a few ways to change this recipe, from baking it as individual mini sweet potato pies to leaving off the crust or adding a topping. The filling stays the same in every one.
Crustless Sweet Potato Pie
Sweet potato pie without a crust is the same filling baked on its own, and I make it this way often. Skip the crust ingredients, butter the 5×5-inch dish, pour in the filling, and bake it as directed for 40 to 45 minutes, until the center is set. The result is a smooth sweet potato custard you can eat with a spoon, and it leaves out the butter and sugar in the crust.
Individual Mini Sweet Potato Pies
To make two individual sweet potato pies, divide the crust mixture between two buttered 10-ounce ramekins and press it into the bottoms. Bake the crusts as directed, then divide the filling between the ramekins and bake for 30 to 35 minutes, until the centers are set. Each ramekin holds one pie, so there’s one for you and one for someone else, or a second one for later.
Sweet Potato Pie For Two
Double every ingredient and bake the pie in a 6×8-inch baking dish. The bake time stays about the same, so start checking at 40 minutes and look for a set center.
Sweet Potato Pecan Pie
A pecan streusel turns this into a sweet potato pecan pie. Use the streusel from my mini Dutch apple pie (1/4 cup all-purpose flour, 1 teaspoon each granulated and brown sugar, 1/4 teaspoon ground cinnamon, and 3 tablespoons softened salted butter worked in with a fork), stir in 2 tablespoons of chopped pecans, and scatter it over the filling before baking. It bakes into a golden, crumbly layer with toasted pecans over the smooth filling.
Marshmallow Sweet Potato Pie
Marshmallows on top turn this into a dessert version of sweet potato casserole. Bake the pie as directed, then scatter 1/2 cup of mini marshmallows over the top during the last 5 minutes so they puff and brown. Skip the maple whipped cream on this one.
Bourbon Sweet Potato Pie
Stir 2 teaspoons of bourbon into the filling along with the vanilla. It adds a warm, slightly smoky note that goes with the nutmeg and cloves.
How To Make A Mini Sweet Potato Pie
These photos and instructions show you how to make a homemade sweet potato pie for one or two people. See the recipe card below for ingredient amounts and full instructions.
Make the crust: Heat the oven to 350°F (177°C). Crush the graham crackers into fine crumbs, then stir them with the melted butter, sugar, and cinnamon until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a buttered 4×6 or 5×5-inch baking dish with the back of a spoon or the bottom of a flat measuring cup, and bake for 7 to 8 minutes. Set it aside.
Make the sweet potato filling: In a medium bowl, stir the mashed sweet potato, sugar, egg, cream, vanilla, nutmeg, cloves, ginger, and salt until smooth, with no streaks of egg. Spread the filling evenly over the crust.
Bake: Bake at 350°F (177°C) for 40 to 45 minutes, until the edges are set and the center has only a slight jiggle. A knife inserted about 1 inch from the center should come out mostly clean. Let the pie cool for at least 30 minutes.
Make the maple whipped cream: In a chilled bowl, beat the heavy cream and maple syrup on medium speed until soft peaks form, about 1 minute. Spoon it over the cooled pie.
How Long To Bake A Mini Sweet Potato Pie
Bake time depends on the size of the dish. All of these bake at 350°F (177°C).
- 5×5-inch baking dish: 40 to 45 minutes
- 4×6-inch baking dish: 40 to 45 minutes
- 6-inch round cake pan: 40 to 45 minutes
- Two 10-ounce ramekins: 30 to 35 minutes
- 6×8-inch baking dish (doubled recipe): 40 to 45 minutes
The crustless version bakes for the same time as the crust version in each dish.
Expert Tips
Measure the sweet potato after it’s cooked and mashed, not before. The recipe needs 1 cup of mashed sweet potato, which is about 1 small sweet potato or half of a medium one. Mash it smooth before you measure it so the filling bakes up without lumps.
Consider cooking the sweet potato ahead. Boil, bake, or pressure-cook it a day or two before, or use leftovers, and the pie comes together in minutes. Let it cool before mixing it into the filling so it doesn’t start cooking the egg.
Adjust the spices to your taste. The amounts in the card make a lightly spiced pie, and the flavors deepen as the pie bakes, so taste the filling before it goes into the dish and add a pinch more nutmeg or ginger if you like bolder flavors.
Remove the pie from the oven while the center still has a slight jiggle. The filling keeps setting as it cools. A pie baked until the center is firm will crack and turn dry.
Cool the pie all the way before adding the whipped cream. Warm filling melts the cream into a puddle. Thirty minutes at room temperature is the minimum, and the pie slices cleaner after an hour.
Serving Suggestions
This small sweet potato pie makes a fitting end to a single serving Thanksgiving dinner. Serve it after these holiday recipes, all made for one or two people.
- Roast split turkey breast, the main dish that gives you turkey without a whole bird.
- Small batch cornbread dressing, the Southern side that belongs next to sweet potato pie.
- Mashed potatoes for one, cooked in cream for a rich side.
- Small batch cranberry sauce, made from scratch with four ingredients.
For the full menu, see all of our Thanksgiving recipes for one.
Troubleshooting
Here’s how to get this small sweet potato pie exactly the texture you want.
Why is my sweet potato pie dry or dense?
A dry, dense sweet potato pie filling usually comes from baked or roasted sweet potato, which holds less moisture than boiled. If the filling looks thick and pasty before it goes in the dish, stir in a splash of cream or milk, 1 tablespoon at a time, until it spreads easily. Overbaking dries the filling too, so remove the pie when the center still has a slight jiggle.
Why did my sweet potato pie crack?
A sweet potato pie cracks when the custard filling is overbaked. The egg tightens as it cooks, and once the center sets firm in the oven, it keeps shrinking as it cools and splits. Take the pie out at 40 to 45 minutes, while the center still wobbles slightly. A crack doesn’t change the flavor, and the maple whipped cream covers it.
Why is the center of my sweet potato pie still runny?
A runny center means the filling needs more time in the oven. Give it 5 more minutes, then check again. The pie is done when the edges are set, the center jiggles only slightly, and a knife inserted about 1 inch from the center comes out mostly clean. The filling also firms up as it cools, so let it sit the full 30 minutes.
Why is my sweet potato pie filling stringy or lumpy?
Stringy or lumpy sweet potato pie filling comes from sweet potato that wasn’t mashed smooth. Some sweet potatoes have fibrous strands that a fork won’t break down. Blend the cooked sweet potato with an immersion blender until it’s smooth, or mash it thoroughly with a potato masher, before measuring it, and the baked filling will be smooth too.
Why did my graham cracker crust fall apart?
A graham cracker crust falls apart when the crumbs are too coarse or weren’t pressed firmly enough into the dish. Crush the crackers to fine, even crumbs, stir in the melted butter until every crumb is moistened, and press hard with the bottom of a flat measuring cup. Baking the crust for 7 to 8 minutes before adding the filling sets it so it holds together when you cut the pie.
Frequently Asked Questions
Canned sweet potatoes work for sweet potato pie. Drain and rinse them, mash them smooth, and measure out 1 cup for this recipe. Canned sweet potatoes are softer and wetter than fresh, so the filling may look looser before baking, but it sets the same way in the oven.
Sweet potato pie needs to be refrigerated because the filling is an egg custard. Let the pie cool, then cover it and refrigerate it for up to 3 days. It can sit at room temperature for up to 2 hours, which covers cooling and serving, but it shouldn’t be left out overnight.
Sweet potato pie freezes well for up to 3 months. Cool the baked pie completely, wrap the dish tightly, and freeze it without the whipped cream. Thaw it overnight in the refrigerator and add the maple whipped cream before serving.
Leftover sweet potato pie filling can be baked on its own as a crustless custard. Pour it into a buttered 10-ounce ramekin and bake at 350°F (177°C) until the center is set with a slight jiggle, about 30 to 35 minutes for a full ramekin. If you have only a few spoonfuls, use a smaller oven-safe dish and start checking at 25 minutes.
This is a sweet potato pie for one, baked in a 5×5-inch dish. It’s a generous single serving, or two smaller portions if you’re sharing. The recipe card lists 2 servings.
Sweet potato pie can be baked a day ahead. Cool it, cover it, and refrigerate it, then let it sit at room temperature for 20 to 30 minutes and add the whipped cream just before serving. For longer storage, freeze it for up to 3 months.
You’ll need 1 cup of cooked and mashed sweet potato for this pie, which is about 1 large or 2 small sweet potatoes.
RELATED: 15 Easy Dessert Recipes For One
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving sweet potato pie please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Mini Sweet Potato Pie
Equipment
- 5-inch baking dish or a 4×6-inch baking dish
Ingredients
For the crust
- ½ cup graham cracker crumbs (about 4 large sheets)
- 2 tablespoons salted butter – melted
- 1 teaspoon granulated sugar
- ¼ teaspoon ground cinnamon
For the filling
- 1 cup cooked and mashed sweet potato (about 1 large or 2 small sweet potatoes)
- 2 tablespoons granulated sugar
- 1 large egg
- ¼ cup heavy cream
- ¼ teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground ginger
- ⅛ teaspoon salt
For the whipped cream
- ½ cup heavy cream
- 1 tablespoon maple syrup
Instructions
Make the crust
- Heat the oven to 350° F (177° C).
- Crush the graham crackers into fine crumbs. Seal them in a zip-top bag and roll over them with a rolling pin, or pulse them in a food processor or blender.
- In a small bowl, stir the crumbs with the melted butter, sugar, and cinnamon until the crumbs are evenly moistened.
- Lightly butter a 5×5-inch baking dish. Press the crumb mixture firmly and evenly into the bottom with the back of a spoon or the bottom of a flat measuring cup.
- Bake at 350°F (177°C) for 7 to 8 minutes. Remove the dish from the oven and set it aside while you make the filling.
Make the filling
- In a medium bowl, stir the cooked sweet potato, sugar, egg, cream, vanilla, nutmeg, cloves, ginger, and salt until smooth, with no streaks of egg.
Fill and bake
- Pour the filling over the crust and spread it evenly to the edges.
- Bake at 350°F (177°C) for 40 to 45 minutes, until the edges are set and the center has only a slight jiggle. A knife inserted about 1 inch from the center should come out mostly clean.
- Cool the pie at room temperature for at least 30 minutes.
Make the whipped cream
- In a chilled bowl, beat the heavy cream and maple syrup with an electric mixer on medium speed until soft peaks form, about 1 minute.
- Spoon the whipped cream over the cooled pie just before serving.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Substituted a cup of leftover canned pumpkin for the sweet potato. Excellent! Thank you, Joanie for these recipes which are consistently top notch. Jim
Great recipe. Still amazed by the fact that sweet potato pie can taste so good without cinnamon in the spice blend, but it works.
One bit of advice — if you choose to roast your potatoes, you might need to add a little more liquid to your filling mixture (e.g., cream, milk, water) than if you were to boil the potatoes. Otherwise, your pie filling might be a bit too dense and dry after baking.
Thank you so much! I’m glad you enjoyed the sweet potato pie—it’s amazing how the flavors shine even without cinnamon, isn’t it?
And thank you for the tip about roasting the potatoes! Roasting does bring out such a rich, caramelized flavor, but you’re right; it can make the filling a little thicker. Adding a splash of cream or milk is a great way to keep the texture just right. Thanks for sharing that helpful insight!
These bars were great! I love that you can really taste the sweet potato and didn’t have so much added sugar to it. I added some cinnamon and salt to the crust mix to add more salty and spice to it. I also doubled the recipe and baked it in an 11×7 since that’s all I had. I am definitely adding this to my thanksgiving rotation! Thanks so much!
Is there a difference between heavy cream and whipping cream or half-and-half?
Heavy cream, whipping cream, light cream, and half-and-half differ mainly in their fat content. Heavy cream has the most at around 38%, followed by whipping cream at 35%, and half-and-half at 12%. Higher fat content means thicker cream and better whipping stability. It’s also less likely to curdle when heated. So, if it’s labeled “heavy,” it has more fat.
Thank you for the notes on these dairy products.
Graham cracker crust is absolutely a pro tip. Won’t make pumpkin or sweet potato pie without it ever again!
Haven’t tried the recipe as I have one I really like and I wouldn’t just make 2 portions for this. Maple whipped cream is a keeper.
Good recipe. 1
The pie is so good and the maple whipping cream takes it over the top.
How many sweet potatoes do I need for this recipe?
Use 1 cup of cooked and mashed sweet potato. This is about 1 small or ½ of a medium-sized sweet potato.
What can I sub For heavy cream?
You can use half and half or evaporated milk instead of cream in the filling. You will need to use heavy cream or heavy whipping cream if making the whipped cream topping.
Fabulous!! turned out perfectly. I may put parchment in the bottom next time
I’m so glad you enjoyed the pie. Thank you.
I’ve never even tasted a sweet potato pie before, let alone made one myself, but this recipe looked so good I had to try it, and I’m sure glad I did! The filling was sweet and silky and lightly spicy, and I liked the way it was complemented by the graham cracker crumb crust. Yum!
Thank you for your feedback, Saralyn. I’m so happy you enjoyed the pie.
I made this pie today; excellent!!!
Hi Anne-Marie,
I’m so happy you enjoyed the pie, thank you so much for taking the time to let me know.
Joanie
¼ heavy cream?
Yes, 1/4 cup of heavy cream.
This is the absolute BEST recipe for a Sweet Potato Pie! I made this me and my husband and we love it! The flavor was outstanding, and the spices were perfect!
I'm so happy you liked the recipe, thank you so much for letting me know!
This is perfect – a delicious sweet potato pie all to myself!
So yummy!
The best I’ve ever tasted!
Love all your For-One recipes! This one is probably my favorite so far!!
Thank you so much for your kind words, Lauren!
Oh yum! Definitely printing this recipe.
I love this! I can't wait to make it when I'm visiting with my mom — the perfect portions, too!
Thank you, Patricia. I agree, the portion size is perfect. Just enough without there being much (or any) leftover.
This pie sounds fabulous! I'd love a slice!
Confession: I'm a Southern girl (and have lived here my ENTIRE LIFE) and have never tried Sweet Potato Pie. Clearly, I need to fix this. Especially since I've got an awesome recipe for one for it now. 😀
I grew up in Louisiana and now live in Texas and did not grow up eating Sweet Potato Pie. I'm glad I tried it when I did because I really do enjoy it. Hope you get to try it soon.
Delicious! Made it this weekend.
Great, Angie – I’m so glad you enjoyed it.
This looks and sounds delicious. Sometimes I want sweet potato pie when no one else in the house does. This recipe is perfect. Thank you.
As a single woman, I love that this is a one person dessert. Sometimes, my sweet tooth flares up, but I don't need a whole batch of cookies.
My favorite dish this time of year! I can't wait to give this a try!
xo Ashley
Omg! What a great idea. Sweet potatoe pie for one. The recipe looks delish, too! I haven't seen this one. Excited to try it!
Hope you enjoy it, Jessica!
You just know know how to make me smile! I love this! I see this as my treat come Saturday after the madness of Thanksgiving is over. Just me and my own little pie! Can't wait thanks for sharing!
So perfect! There are only two of us so I love all your small serving recipes. 🙂
Thanks so much, Erin xoxo
A fantastic pie for one!
SOOO perfect for Thanksgiving!!!! I cannot wait to use this recipe!
Yum! I loved using leftover sweet potatoes to make this. The perfect single serving dish!
Sweet potato pie is my ultimate favorite fall dessert! (Which is ironic because I don't like sweet potatoes.) 🙂
this looks so yummy! i am currently stalking all of your "for one" recipes, lol!!
Cooking for one or two people can be hard. This is perfect for when it is just me.