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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

Mini sweet potato pie with a creamy spiced filling, buttery graham cracker crust, and maple whipped cream. Perfectly portioned for one or two.
Prep Time20 minutes
Cook Time1 hour
Cool30 minutes
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: mini pie, mini sweet potato 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 Filling

  • 1 cup cooked and mashed sweet potato (about ½ of a medium to large sweet potato)
  • 2 tablespoons 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 Topping

  • ½ cup heavy cream
  • 1 tablespoon maple syrup
US - Metric

Instructions

Make the Crust

  • Heat oven to 350° F (177° C).
  • Crush the graham crackers into fine crumbs using a rolling pin, food processor, or blender.
  • In a small bowl, mix the crumbs with melted butter, sugar, and cinnamon.
  • Lightly butter a 5x5-inch baking dish. Press the crumb mixture firmly into the bottom with the back of a spoon or flat measuring cup.
  • Bake at 350°F (177°C) for 7–8 minutes. Remove from the oven and set aside.

Make the Filling

  • In a medium bowl, combine the cooked sweet potato, sugar, egg, cream, vanilla, nutmeg, cloves, and ginger. Stir until smooth.

Fill and Bake

  • Pour the filling over the crust and spread evenly.
  • Bake for 45 minutes, or until the center is set.
  • Cool at room temperature for at least 30 minutes.

Make the Whipped Cream

  • In a chilled bowl, beat heavy cream and maple syrup with an electric mixer on medium speed until soft peaks form, about 1 minute.
  • Spoon over the cooled pie before serving.

Notes

  • Prep Ahead: Roast or boil the sweet potato in advance, or use leftovers for faster assembly.
  • Spice to Taste: Adjust the spice amounts to your preference. Flavors deepen as the pie bakes.
  • Even Crust: Press crumbs firmly with the bottom of a flat measuring cup for a smooth, sturdy crust.
  • Whipped Cream: Stop beating when soft peaks form. Over-whipped cream turns stiff and grainy.
 
If doubling the recipe, bake in a 6x8-inch baking dish.

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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