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Looking for a dessert that’s perfect for one or two? This Sweet Potato Pie recipe is your answer. It’s easy to make, using simple ingredients like sweet potatoes, spices, and a delicious graham cracker crust. Ideal for satisfying a sweet craving or impressing a guest, this mini pie recipe is sure to become a go-to favorite.
Don’t miss the maple whipped cream topping – it adds a delightful twist!
If you’ve got extra sweet potatoes, consider using one in a marshmallow topped Sweet Potato Casserole, in a small batch of Sweet Potato Fries, in a hearty Sweet Potato and Black Bean Salad or adding them to a quick and easy Sheet Pan Chicken meal.
Table of Contents
Why You’ll Love This Recipe
- Convenient: Perfectly portioned for one or two, this small sweet potato pie is an ideal treat for smaller gatherings.
- Flavorful: Bursting with spices like ginger, cloves, and nutmeg that blend beautifully with sweet potatoes.
- Versatile: I use either one small sweet potato or roughly half of a medium-sized sweet potato to make this dessert. This is also a great recipe to use if you’ve got leftover sweet potatoes from a previous meal or you can use canned sweet potatoes.
- Creative: Features a buttery graham cracker crust and delightful maple whipped cream topping.
- Customizable: Offers options for substitutions to fit various dietary preferences.
What Is A Sweet Potato Pie?
Sweet potato pie is a classic Southern dish made with sweet potatoes, spices, sugar, and eggs, typically baked in a pie crust. With a creamy and flavorful filling, it’s a favorite during holidays and family gatherings.
Our mini sweet potato pie is the perfect solution for smaller servings and easy indulgence. You get all the classic flavor in an ideal portion, plus a delicious, no-fuss graham cracker crust made with just a few simple ingredients. It’s a versatile dessert that can easily be adapted for dietary needs, making it a delicious treat for everyone.
Check out our other Mini Pie Recipes for more wonderful small pie ideas!
Filling Ingredients
Ingredient Notes
- Graham crackers: These are used as the base of the graham cracker pie crust. Graham crackers are sweet whole wheat cookies made from graham flour. They are commonly found in the US in the cookie aisle of the grocery store. You can also use ginger snaps or vanilla wafers. In the UK, you can use digestive biscuits and in Australia, Arnott’s Granita biscuit is a good substitute. If you’ve got leftover graham crackers, use them as dipping sticks for a rich and indulgent S’mores Dip or as a base for a “pumpkin pie for one“.
- Butter: Use melted butter. The butter is mixed with the cookie crumbs to create the pie crust.
- Sugar: A small amount of sugar is used in the crust and also in the sweet potato filling for flavor.
- Ground cinnamon: This is a spice that goes very well with sweet potatoes, adding just a touch to the crust adds a wonderful flavor.
- Sweet potato: Use 1 cup of cooked and mashed sweet potato. This is about 1 small or 1/2 of a medium-sized sweet potato. You may also use canned sweet potatoes that have been rinsed and drained.
- Egg: This helps bind the pie filling together and helps to create the sweet potato custard.
- Cream: For an extra creamy texture, this small pie recipe includes heavy cream. It is also used to make the maple whipped cream topping.
- Vanilla extract, ground nutmeg, ground cloves, and ground ginger: These ingredients add tremendous flavor to the pie filling. The warm spices are essential and we also use this same group of spices in our small batch Gingerbread Granola recipe.
- Salt: Add just a pinch for flavor.
- For the maple whipped cream: Use maple syrup and cold heavy cream. Consider using leftover maple syrup in a mini Pecan Pie made with maple syrup instead of corn syrup!
If you have any ingredients leftover from this mini sweet potato pie recipe, check out our Leftover Ingredients Recipe Finder.
Recipe Variations
Our mini sweet potato pie offers a wonderful canvas for creativity. From alternative crusts to unique flavor combinations, here are some exciting recipe variations to try.
- Gluten-Free Crust: Substitute the graham cracker crumbs with gluten-free cookies or make a crustless sweet potato pie by eliminating the crust altogether for a gluten-free version.
- Nutty Twist: Add chopped pecans or walnuts to the filling for an extra crunch.
- Spiced Up: Experiment with different spices like cardamom or allspice to bring a new flavor dimension to the classic sweet potato pie.
- Chocolate Swirl: Incorporate a swirl of melted chocolate into the filling for a decadent chocolate-infused twist.
How To Cook Sweet Potatoes
To Boil Sweet Potatoes:
- Rinse the sweet potato thoroughly and scrub with a produce brush. Peel the skin using a vegetable peeler, cutting away from your hand.
- Cut the potato into 2-inch chunks and place them in a medium-sized pot.
- Cover with cool water, bring to a boil over high heat, then reduce to medium.
- Simmer until tender and easily pierced with a sharp knife, around 10-15 minutes.
- Drain the sweet potato chunks in a colander and let them cool.
To Bake Sweet Potatoes:
- Preheat the oven to 425°F. Prepare a rimmed baking sheet with foil.
- Rinse, scrub, and peel the sweet potato. Poke holes with a fork.
- Roast on the baking sheet for 40-50 minutes until soft when pierced.
To Cook Sweet Potatoes in an Instant Pot:
- Clean the sweet potato and poke holes using a fork.
- Add 1 cup of water to a 3-quart Instant Pot.
- Place the sweet potatoes on the steaming trivet included with the Instant Pot.
- Seal and cook on high pressure, following our full Instant Pot Sweet Potato Recipe.
How To Make A Mini Sweet Potato Pie
These step-by-step photos and instructions help you visualize how to make a small sweet potato pie. See the recipe box below for ingredient amounts and full recipe instructions.
- Make the crust: To make cookie crumbs, I find it easiest to place the graham crackers in a zip-top bag, seal it across the top, and use a rolling pin to roll over the cookies until they are finely crushed. You can also use a food processor or blender to grind up the graham crackers.
- Pour the crumbs into a small bowl and stir in melted butter, sugar, and cinnamon. Spoon the crumbs into a lightly buttered small baking dish and press the crumbs into the bottom of the pan. Use the back of a spoon or the bottom of a flat measuring cup to press the crumbs down. Bake the crust in a preheated 350°F oven (177°C) for 7-8 minutes. Remove from oven and set aside.
Pro Tip: I use a 4×6-inch baking dish that has a base area of 24 square inches. You can also use a 5×5-inch baking dish with a base area of 25 square inches or a 6×6-inch dish which will yield a sweet potato pie that may bake faster.
- Make the sweet potato filling: In a medium-sized bowl, combine the cooked sweet potato with sugar, egg, cream, vanilla, and a combination of nutmeg, cloves, and ginger.
- Pour the sweet potato filling into the baking dish.
- Bake for 45 minutes or until the filling has set.
- Remove the pie from the oven and allow it to cool at room temperature for at least 30 minutes.
- Make the maple whipped cream: Pour heavy cream into a small bowl. Add maple syrup and beat with an electric mixer on medium speed in a cold bowl until soft peaks form, about 1 minute.
Pro Tip: What are soft peaks? When you lift the beaters or the whisk out of the cream, the peaks should be soft and will curl downwards and melt back into themselves almost immediately.
- Spoon the maple whipped cream over the top of the sweet potato pie. You might also adding enjoy a scoop of vanilla ice cream too!
Expert Tips
- Prep Ahead: Roast the sweet potato ahead of time or use leftover cooked sweet potatoes. This will save you time when you’re ready to assemble the pie.
- Spice It Right: Don’t be afraid to adjust the spices to taste. Some might prefer a spicier pie, while others might like it more mild. Taste as you mix, but remember, the flavors will meld as it bakes.
- Crust Care: When pressing the graham cracker mixture into the pie dish, use the bottom of a flat cup to ensure an even crust. This will help your crust bake evenly and hold together.
- Watch the Whipped Cream: When whipping the heavy cream and maple syrup, keep a close eye to avoid over-whipping. It should be soft and billowy, not stiff and grainy.
Festive Pairings: Sweet Potato Pie Combinations
Looking to serve the mini sweet potato pie during the holidays? Complement this delicious treat with the following festive single serving traditional holiday side dishes and easy turkey recipes to create the perfect holiday meal.
Side Dishes to Pair:
Complete Your Holiday Meal with Easy Turkey Recipes:
Explore Mini Holiday Pie Options:
If you’re in the mood for other mini holiday pie treats, give these favorites a try:
These pairings and alternatives ensure that your holiday feast will be both delightful and personalized. Whether it’s Thanksgiving, Christmas, or another festive occasion, these single serving options provide a delicious culinary journey to celebrate the season.
Frequently Asked Questions
Absolutely!
The baking dish you use when making this mini sweet potato pie matters. We recommend using either a 5×5-inch baking dish which has a base area of 25 square inches, a 4×6-inch baking dish that has a base area of 24 square inches, a 6-inch round cake pan that has a base area of approximately 28 square inches, a 6×6-inch baking dish that has a base area of 36-square inches which will yield a sweet potato pie that may bake faster, or 2 (10-ounce) ramekins.
Baking Times:
* 5×5-inch baking dish: 40-45 minutes
* 4×6-inch baking dish: 40-45 minutes
* 6-inch round: 40-45 minutes
* 6×6-inch baking dish: 33-37 minutes
* 2 (10-ounce) ramekins: 35-40 minutes
If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
When your pie has finished baking, it should wiggle slightly in the center. A knife inserted in the center should come out clean.
While the crust is not gluten-free, the filling for sweet potato pie is gluten-free. To make an entirely gluten-free sweet potato pie, use gluten-free cookies in the crust.
To make a crustless sweet potato pie, just leave out the crust.
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 the sheets of graham crackers in a zip top bag and roll with a rolling pin or heavy can to crush.
- Pour crumbs into a small bowl and stir in melted butter, sugar and cinnamon.
- Spoon the crumbs into a lightly buttered small baking dish and press the crumbs into the bottom of the pan. Use the back of a spoon or the bottom of a flat measuring cup to press the crumbs down. Pro Tip: I use a 4×6-inch baking dish that has a base area of 24 square inches. You can also use a 5×5-inch baking dish with a base area of 25 square inches or a 6×6-inch dish which will yield a sweet potato pie that may bake faster.
- Bake the crust for 7-8 minutes. Remove from oven and set aside.
Make the filling
- In a medium-sized bowl, combine the cooked sweet potato with egg, sugar, cream, vanilla, nutmeg, cloves, ginger, and salt.
- Pour the sweet potato filling into the baking dish.
- Bake for 45 minutes or until the filling has set.
- Remove the pie from the oven and allow it to cool at room temperature for at least 30 minutes.
Make the maple whipped cream
- Pour heavy cream into a small bowl. Add maple syrup and beat with an electric mixer on medium speed in a cold bowl until soft peaks form, about 1 minute.Pro Tip: What are soft peaks? When you lift the beaters or the whisk out of the cream, the peaks should be soft and will curl downwards and melt back into themselves almost immediately.
- Spoon the maple whipped cream over the top of the sweet potato pie.
Notes
- Prep Ahead: Roast the sweet potato ahead of time or use leftover cooked sweet potatoes. This will save you time when you’re ready to assemble the pie.
- Spice It Right: Don’t be afraid to adjust the spices to taste. Some might prefer a spicier pie, while others might like it more mild. Taste as you mix, but remember, the flavors will meld as it bakes.
- Crust Care: When pressing the graham cracker mixture into the pie dish, use the bottom of a flat cup to ensure an even crust. This will help your crust bake evenly and hold together.
- Watch the Whipped Cream: When whipping the heavy cream and maple syrup, keep a close eye to avoid over-whipping. It should be soft and billowy, not stiff and grainy.
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.
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