These Mini Sweet Potato Pies are made with premade pie crust, a perfectly spiced sweet potato filling, and topped with whipped cream or marshmallow fluff.
Wash, dry, and poke the sweet potatoes all over with a fork.
Then, place the potatoes on a plate and microwave for 8 to 14 minutes until they are fork tender, flipping the sweet potatoes over halfway through cooking.
PREP MINI PIE CRUSTS:
While the potatoes cook, prepare the crusts by rolling out the dough on a lightly floured surface. You’ll want to roll the dough out quite a bit as you don’t need it to be as thick as it is out of the box because the pies are so small.
Add a small strips of parchment under each one to help get the mini pies out after baking.
Use a 2½- inch round biscuit or cookie cutter to cut out 24 circles from each sheet of pie crust. Gently press each circle of pie crust into an ungreased mini muffin tin well.
MAKE SWEET POTATO FILLING:
Once cooked, peel the sweet potatoes and add the flesh to a large mixing bowl. Use a hand masher, hand mixer, or stick blender (for smoothest filling) to mash the sweet potatoes.
Once the potatoes are smooth, add the sugar, heavy cream, cinnamon, vanilla, and salt and mix until fully combined.
FILL AND BAKE:
Move the oven rack to the middle position and preheat the oven to 425 degrees F.
Use a small 1-Tablespoon cookie scoop or 2 spoons to add the sweet potato filling into the prepared pie crusts, about 1 tablespoon of filling each.
Use the back of a spoon or rubber spatula to gently smooth the filling into the crusts.
Bake for 15-18 minutes, rotating the pans halfway through baking.
COOL AND SERVE:
Remove the mini pies from the oven and transfer them to wire racks to cool for 45 minutes.
Once cooled, top with whipped cream or marshmallow fluff and cinnamon.