If you’re in love with classic sweet potato pie but want a fun, festive spin that’s perfect for sharing, Sweet Potato Pie Bites are just the ticket! Each bite captures the nostalgic warmth of sweet potato, a touch of spice, and flaky crust, all in a portion that practically begs you to grab another. Ideal for holidays, potlucks, or any time you’re craving comfort in a petite package, these little treats come together quickly and will disappear just as fast. Trust me: you’re about to meet your new go-to dessert for gatherings and cozy evenings alike.

Sweet Potato Pie Bites Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these Sweet Potato Pie Bites lies in their short ingredient list — every item plays a starring role in bringing out the flavor, creaminess, or signature spice of these irresistible morsels. Here’s what you’ll need, plus a few handy tips for each.

Mashed cooked sweet potatoes: These form the luscious base, lending color, moisture, and natural sweetness.
Brown sugar: Adds a deep, caramel-like sweetness and extra richness to the filling.
Granulated sugar: Balances out the brown sugar for just-right sweetness.
Ground cinnamon: Brings that unmistakable warmth and cozy spice to the mix.
Ground nutmeg: A classic pie spice that elevates the sweet potato’s flavor.
Salt: Just a pinch brightens all the other ingredients and keeps the filling lively, not flat.
Vanilla extract: Rounds out the flavors with its aromatic, mellow undertones.
Large egg: Binds the filling for a custard-like texture and a perfect set.
Evaporated milk: Adds richness and ensures the bites are creamy, not dense.
Refrigerated pie crust (or homemade): The ultimate shortcut for flaky, buttery crust with minimal fuss.
Whipped cream (optional): A dollop makes each bite feel extra festive and luscious.
Chopped pecans (optional): For a nutty crunch and pretty finish — highly recommended!

How to Make Sweet Potato Pie Bites

Step 1: Prep the Oven and Pan

Start by preheating your oven to 350°F (175°C). Give your mini muffin tin a light greasing — this little touch ensures those adorable pie bites pop out easily with perfectly intact crusts.

Step 2: Shape the Pie Crusts

Roll out your refrigerated (or homemade) pie crust on a floured surface. Using a 2.5-inch cookie cutter, cut out as many circles as you can manage. Gently press each dough circle into the wells of the mini muffin tin, forming little cups with a ruffled pie-edge effect. Don’t worry if they aren’t perfect — that rustic look is part of their charm!

Step 3: Make the Sweet Potato Filling

In a medium bowl, combine the mashed sweet potatoes, brown sugar, granulated sugar, cinnamon, nutmeg, salt, vanilla extract, egg, and evaporated milk. Give it all a good stir until the mixture is silky-smooth and all those beautiful spices are streaked evenly throughout.

Step 4: Assemble the Sweet Potato Pie Bites

Using a small spoon (or a mini cookie scoop for extra precision), fill each pastry-lined cup with about 1 tablespoon of your fragrant sweet potato filling. Aim to fill them nearly to the top — the filling puffs slightly but won’t overflow.

Step 5: Bake to Perfection

Slide your muffin tin into the oven and bake for 18 to 22 minutes. You’ll know they’re ready when the filling just sets and the crusts take on a gorgeous golden color. If you’re uncertain, a gentle wiggle should show that the centers no longer jiggle.

Step 6: Cool and Garnish

Let the mini pies rest in the pan for about 10 minutes to firm up, then gently lift them onto a wire rack to finish cooling. When they’ve come to room temperature, top with a swirl of whipped cream and a sprinkle of pecans (if you wish) for that bakery-level wow factor.

How to Serve Sweet Potato Pie Bites

Garnishes

While Sweet Potato Pie Bites are lovely on their own, finishing touches elevate them into something special. Try a cloud of whipped cream, a scattering of toasted pecans, a light dusting of cinnamon, or even a drizzle of maple syrup to make each one pop both visually and flavor-wise.

Side Dishes

For a dessert platter, pair these pie bites with fresh fruit skewers, vanilla ice cream, or simple cookies to create a spread that feels indulgent but not heavy. At the holiday table, they play well with coffee, spiced cider, or a glass of chilled eggnog.

Creative Ways to Present

Serve Sweet Potato Pie Bites in colorful mini cupcake liners for easy grabbing at parties. For more formal occasions, arrange them on a pretty tiered stand or a vintage pie plate. For added fun, skewer each with a cocktail pick and label the platter for a truly irresistible dessert bar.

Make Ahead and Storage

Storing Leftovers

Any leftover Sweet Potato Pie Bites (if you’re lucky enough to have them!) can be stored in an airtight container in the refrigerator for up to 3 days. This makes them a fantastic make-ahead treat for gatherings or as a sweet snack throughout the week.

Freezing

Want to prep even farther in advance? Let the pie bites cool completely, then tuck them into a freezer-safe container or bag. Layer parchment between the bites to prevent sticking. They’ll stay fresh and delicious for up to a month. Thaw overnight in the fridge before serving.

Reheating

To bring back that just-baked warmth, pop leftovers in a 300°F oven for 8 to 10 minutes, or until heated through. If you’re in a hurry, a quick zap in the microwave (about 10–15 seconds per bite) works, though the crust is crispiest from the oven.

FAQs

Can I use canned sweet potatoes instead of fresh?

Absolutely! Canned sweet potatoes are a great time-saver — just be sure to drain and mash them well. The flavor and texture in the finished Sweet Potato Pie Bites will still be fantastic.

Do I have to use a mini muffin tin?

While the mini muffin tin creates classic bite-sized pies, you can also use a regular muffin tin for slightly larger pies; just increase the filling, bake time, and be prepared for a smaller yield.

Are these bites gluten-free?

As the recipe is written, they’re not gluten-free due to the pie crust. However, you can easily swap in your favorite gluten-free pie dough to make Sweet Potato Pie Bites everyone can enjoy.

Can I prepare the filling ahead of time?

Yes! You can mix the filling a day in advance and keep it covered in the refrigerator. Assemble and bake the next day for peak freshness and ultra-easy prep.

What’s the best way to transport Sweet Potato Pie Bites?

Because they’re sturdy and don’t require refrigeration for short periods, Sweet Potato Pie Bites travel beautifully. For best results, arrange them in a single layer in a lidded container and garnish just before serving.

Final Thoughts

If you’re ready to shake up dessert with something crowd-pleasing yet effortless, make these Sweet Potato Pie Bites your next kitchen adventure. Every batch turns simple ingredients and a dash of nostalgia into treats guaranteed to disappear in minutes. Give them a try and watch smiles appear with every bite!

Sweet Potato Pie Bites Recipe

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4.5 from 6 reviews

Author: admin
Total Time: 40 minutes
Yield: 24 mini pie bites 1x
Diet: Vegetarian

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Description

These Sweet Potato Pie Bites are a delightful mini dessert perfect for the holiday season. With a buttery pie crust and a spiced sweet potato filling, these bite-sized treats are sure to impress your guests.

Ingredients

Scale

Filling:

1 cup mashed cooked sweet potatoes
1/4 cup brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon vanilla extract
1 large egg
1/3 cup evaporated milk

Crust:

1 sheet refrigerated pie crust (or homemade)
whipped cream for topping (optional)
chopped pecans for garnish (optional)

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Instructions

Preheat the oven and prepare the muffin tin: Preheat the oven to 350°F (175°C) and lightly grease a mini muffin tin.
Prepare the crust: Roll out the pie crust and cut into small circles. Press each circle into the mini muffin wells to form small crusts.
Make the filling: In a bowl, mix together sweet potatoes, sugars, spices, salt, vanilla, egg, and milk until smooth.
Fill the crusts: Spoon the filling into each crust-lined cup.
Bake: Bake for 18-22 minutes until set.
Cool and serve: Let cool in the pan for 10 minutes, then transfer to a wire rack. Top with whipped cream and pecans if desired.