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a small sweet potato pie in a square baking dish next to a plate of sliced sweet potatoes
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4.86 from 28 votes

Mini Sweet Potato Pie

Rich and creamy Sweet Potato Pie for One! This classic Southern dessert features a buttery graham cracker crust filled with smooth, flavorful sweet potato custard.
Prep Time20 minutes
Cook Time1 hour
Cool30 minutes
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: mini pie, pie, sweeet potato pie, Thanksgiving
Servings: 2 servings
Author: Joanie Zisk

Equipment

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
US - Metric

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 5x5-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

Serving: 1serving | Calories: 602kcal | Carbohydrates: 49g | Protein: 8g | Fat: 48g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 224mg | Sodium: 444mg | Potassium: 407mg | Fiber: 3g | Sugar: 30g | Vitamin A: 11231IU | Vitamin C: 2mg | Calcium: 124mg | Iron: 2mg

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