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This Sweet Potato Pie recipe is perfectly sized for one or two and so easy to make. With simple ingredients like sweet potatoes, warm spices, and a graham cracker crust, it’s a wonderful dessert to satisfy a sweet craving or to impress a guest. Don’t skip the maple whipped cream topping—it’s the perfect finishing touch!
If you have extra sweet potatoes, put them to good use! Try making a marshmallow-topped Sweet Potato Casserole, a small batch of Sweet Potato Fries, a hearty Sweet Potato and Black Bean Salad, or add them to a quick Sheet Pan Chicken meal.
Why You’ll Love This Recipe
- Perfectly Portioned: This small sweet potato pie is just the right size for one or two, making it ideal for smaller celebrations or when you’re craving a sweet treat.
- Full of Flavor: Warm spices like ginger, cloves, and nutmeg blend beautifully with the natural sweetness of the sweet potatoes for a rich and delicious filling.
- Great for Leftovers: You can use one small sweet potato, half of a medium sweet potato, or even leftover cooked sweet potatoes from another meal. Canned sweet potatoes work too!
- Unique and Creative: A buttery graham cracker crust and a maple whipped cream topping add a fun twist to this classic dessert.
- Customizable: Includes options for substitutions to accommodate different dietary needs or ingredient preferences.
Sweet potato pie is a beloved Southern dessert made with sweet potatoes, warm spices, sugar, and eggs, baked to perfection in a pie crust. Its creamy, flavorful filling makes it a holiday and family gathering favorite.
This mini sweet potato pie offers all the classic flavor in a perfectly portioned size, complete with a buttery graham cracker crust that’s simple to make. It’s a versatile dessert that’s easy to customize for different dietary needs, making it a treat everyone can enjoy.
Check out our other Mini Pie Recipes for more wonderful small pie ideas!
Filling Ingredients
See the recipe box below for ingredient amounts and full recipe instructions. If you have any ingredients leftover from this mini sweet potato pie recipe, check out our Leftover Ingredients Recipe Finder.
Crust Ingredients
- Graham Crackers: The base of the crust, graham crackers are sweet whole wheat cookies commonly found in the U.S. in the cookie aisle. Substitute with ginger snaps or vanilla wafers for a different flavor. In the UK, digestive biscuits work well, and in Australia, Arnott’s Granita biscuits are a great option. Leftover graham crackers can be used for a S’mores Dip, Cheesecake Bars, or as a base for a “pumpkin pie for one“.
- Butter: Melted butter is mixed with the graham cracker crumbs to hold the crust together and add richness.
- Sugar: A small amount of sugar enhances the flavor of the crust.
- Ground Cinnamon: Adds a touch of warmth and spice, perfectly complementing the crust and pie filling.
Filling Ingredients
- Sweet Potato: Use 1 cup of cooked and mashed sweet potato, which equals about 1 small or 1/2 medium-sized sweet potato. Canned sweet potatoes, rinsed and drained, are also a convenient option. Extra sweet potatoes can be used to make Sweet Potato Wedges.
- Egg: Helps bind the filling together, creating a smooth, custard-like texture.
- Cream: Heavy cream is used for extra creaminess in the pie filling and for the maple whipped cream topping. Consider using leftover heavy cream in Cheeseburger Soup, a small Chocolate Cake, or Banana Pudding.
- Spices (Vanilla Extract, Ground Nutmeg, Cloves, and Ginger): These warm spices provide depth and classic flavor to the sweet potato filling. The same spice mix is featured in our small batch Gingerbread Granola recipe.
- Salt: A pinch of salt enhances all the flavors in the filling.
Maple Whipped Cream Ingredients
- Heavy Cream: Use cold heavy cream to create a light, fluffy topping.
- Maple Syrup: Sweetens the whipped cream and adds a delightful hint of maple. Leftover maple syrup is great for making a mini Pecan Pie without corn syrup!
How To Cook Sweet Potatoes
Cooking sweet potatoes is simple, and there are a few different methods to choose from depending on your preference and available time.
To Boil Sweet Potatoes:
- Rinse and scrub the sweet potato thoroughly. Peel the skin using a vegetable peeler, cutting away from your hand.
- Cut the sweet potato into 2-inch chunks and place them in a medium pot.
- Cover the chunks with cool water and bring to a boil over high heat, then reduce to medium.
- Simmer for 10-15 minutes, or until the sweet potatoes are tender and can be easily pierced with a sharp knife.
- Drain the sweet potatoes in a colander and let them cool before using.
To Bake Sweet Potatoes:
- Preheat the oven to 425°F and line a rimmed baking sheet with foil.
- Rinse, scrub, and peel the sweet potato. Use a fork to poke holes all over.
- Place the sweet potato on the prepared baking sheet and roast for 40-50 minutes, or until soft when pierced with a fork.
To Cook Sweet Potatoes in an Instant Pot:
- Clean the sweet potato and poke holes with a fork.
- Add 1 cup of water to a 3-quart Instant Pot and place the sweet potatoes on the steaming trivet.
- Seal the lid and cook on high pressure. For full details, refer to our Instant Pot Sweet Potato Recipe.
Recipe Variations
This mini sweet potato pie is a versatile dessert that’s perfect for experimenting with flavors and textures. Here are a few ideas to customize your pie:
- Gluten-Free Sweet Potato Pie: Use gluten-free cookies instead of graham crackers for the crust, or skip the crust entirely for a crustless version.
- Add Nuts: Mix chopped pecans or walnuts into the filling for added texture and flavor.
- Play with Spices: Try adding cardamom or allspice for a unique twist on the classic warm spice blend.
- Chocolate Sweet Potato Pie Variation: Swirl melted chocolate into the filling for a decadent chocolate-infused pie.
How To Make A Sweet Potato Pie
These step-by-step photos and instructions help you visualize how to make a mini sweet potato pie. See the recipe box below for ingredient amounts and full recipe instructions.
- Make the Crust:
- Place graham crackers in a zip-top bag, seal the bag, and use a rolling pin to crush the crackers into fine crumbs. Alternatively, use a food processor or blender.
- In a small bowl, mix the crumbs with melted butter, sugar, and cinnamon until combined.
- Lightly butter a 4×6 or a 5×5-baking dish and spoon the crumb mixture into the dish. Press the crumbs firmly into the bottom using the back of a spoon or the bottom of a flat measuring cup.
- Bake the crust in a preheated 350°F (177°C) oven for 7-8 minutes. Remove from the oven and set aside.
- Make the Sweet Potato Filling:
- In a medium bowl, combine the cooked sweet potato, sugar, egg, cream, vanilla, nutmeg, cloves, and ginger. Mix until smooth and well blended.
- Fill and Bake:
- Pour the sweet potato filling into the prepared baking dish and spread evenly.
- Bake for 45 minutes, or until the filling is set.
- Cool the Pie:
- Remove the pie from the oven and let it cool at room temperature for at least 30 minutes.
- Make the Maple Whipped Cream:
- In a small, chilled bowl, combine heavy cream and maple syrup. Using an electric mixer on medium speed, beat until soft peaks form, about 1 minute.
Note: Soft peaks curl down slightly and melt back into the cream when you lift the beaters or whisk.
- Serve:
- Spoon the maple whipped cream over the cooled sweet potato pie.
Expert Tips
- Prep Ahead: Save time by roasting the sweet potato in advance or using leftover cooked sweet potatoes. This makes assembling the pie quick and easy.
- Adjust the Spices: Feel free to tweak the spices to suit your taste. If you like a bolder flavor, add a bit more; for a milder pie, scale back. Keep in mind that the flavors will blend beautifully as the pie bakes.
- Press the Crust Evenly: Use the bottom of a flat measuring cup to press the graham cracker mixture into the baking dish. This helps create an even crust that bakes perfectly and holds together well.
- Be Careful with the Whipped Cream: When whipping the heavy cream and maple syrup, watch closely to avoid over-whipping. Aim for soft, billowy peaks—stiff or grainy cream means it’s been whipped too long.
Serving Suggestions
Planning to include mini sweet potato pie in your holiday meal? Pair this delightful dessert with these single serving traditional holiday sides and easy turkey recipes to create a perfect festive feast.
Side Dishes to Pair:
Easy Turkey Recipes to Complete Your Meal:
More Mini Holiday Pies to Try:
Looking for more festive desserts? These mini pies are the perfect addition to your holiday table:
These pairings make it easy to create a personalized holiday meal for Thanksgiving, Christmas, or any festive occasion. With these single serving options, you’ll enjoy a meal that’s both delicious and perfectly sized!
Frequently Asked Questions
The size of the baking dish plays an important role in making this mini sweet potato pie. Here are the recommended dish sizes along with their corresponding baking times:
5×5-inch baking dish (25 square inches): Bake for 40-45 minutes.
4×6-inch baking dish (24 square inches): Bake for 40-45 minutes.
6-inch round cake pan (approximately 28 square inches): Bake for 40-45 minutes.
6×6-inch baking dish (36 square inches): Bake for 33-37 minutes, as the pie may cook faster in this size.
Two 10-ounce ramekins: Bake for 35-40 minutes.
Choose a dish that fits these dimensions for even baking and the best results. Adjust the time slightly based on your oven and check for doneness.
Yes, canned sweet potatoes work well. Be sure to rinse and drain them before mashing for the pie filling.
The filling is done when it has set and is no longer jiggly in the center. You can also test it by inserting a knife into the center; it should come out clean.
Use gluten-free cookies in place of graham crackers for the crust, or skip the crust entirely for a crustless sweet potato pie.
Yes, feel free to adjust the spices to your taste. Cardamom, allspice, or cinnamon can be added or swapped for a unique twist.
Yes, you can bake the pie up to 24 hours in advance. Let it cool completely, then store it in the refrigerator. Add the whipped cream topping just before serving.
Cover the pie tightly and refrigerate for up to 3 days.
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 sweet potato pie or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
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 sugar
- ¼ teaspoon ground cinnamon
For the sweet potato pie filling
- 1 cup cooked and mashed sweet potato (about ½ of a medium to large sweet potato)
- 1 large egg
- 2 tablespoons sugar
- 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 maple whipped cream
- ½ cup heavy cream
- 1 tablespoon maple syrup
Instructions
Make the crust
- Heat oven to 350° F (177° C).
- Place graham crackers in a zip-top bag, seal the bag, and use a rolling pin to crush the crackers into fine crumbs. Alternatively, use a food processor or blender.
- In a small bowl, mix the crumbs with melted butter, sugar, and cinnamon until combined.
- Lightly butter a 5×5-inch baking dish and spoon the crumb mixture into the dish. Press the crumbs firmly into the bottom using the back of a spoon or the bottom of a flat measuring cup.
- Bake the crust for 7-8 minutes. Remove from the oven and set aside.
Make the filling
- In a medium bowl, combine the cooked sweet potato, egg, sugar, cream, vanilla, nutmeg, cloves, ginger, and salt. Mix until smooth and well blended.
- Pour the sweet potato filling into the prepared baking dish and spread evenly.
Bake
- Bake for 45 minutes, or until the filling is set.
- Remove the pie from the oven and let it cool at room temperature for at least 30 minutes.
Make the maple whipped cream
- In a small, chilled bowl, combine heavy cream and maple syrup. Using an electric mixer on medium speed, beat until soft peaks form, about 1 minute.Note: Soft peaks curl down slightly and melt back into the cream when you lift the beaters or whisk.
- Spoon the maple whipped cream over the cooled sweet potato pie.
Notes
- Prep Ahead: Save time by roasting the sweet potato in advance or using leftover cooked sweet potatoes. This makes assembling the pie quick and easy.
- Adjust the Spices: Feel free to tweak the spices to suit your taste. If you like a bolder flavor, add a bit more; for a milder pie, scale back. Keep in mind that the flavors will blend beautifully as the pie bakes.
- Press the Crust Evenly: Use the bottom of a flat measuring cup to press the graham cracker mixture into the baking dish. This helps create an even crust that bakes perfectly and holds together well.
- Be Careful with the Whipped Cream: When whipping the heavy cream and maple syrup, watch closely to avoid over-whipping. Aim for soft, billowy peaks—stiff or grainy cream means it’s been whipped too long.
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.
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.
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