Mini Sweet Potato Pies with Cinnamon Cream Cheese Frosting are super easy to make but look fancy. Impress your guests with these bite sized treats!
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This was one of my very first posts! I felt like seven years was time for some new pictures.
I’m not typically a big pie fan but these little bite sized guys are perfect. Just the right amount of pie for me.
Using pre-made phyllo (fillo?) dough makes these super simple.
MINI SWEET POTATO PIE INGREDIENTS
- Phyllo Dough Shells/Cups – You buy these shells pre-made at the grocery store. If you can’t find phyllo dough shells, any mini pie shells will do, I just like the flakiness of the phyllo dough.
- Can of yams/sweet potatoes
- Cream Cheese
- Vanilla Extract
- Brown Sugar
- Caramel Sauce
- Heavy Cream
- Powdered Sugar
I was watching Food Network one afternoon and happened across Big Daddy’s House “Thanksgiving Cocktail Party” episode. I decided to make two of the dishes from that episode, the first being this really easy mini sweet potato pie recipe.
HOW TO MAKE MINI SWEET POTATO PIES
First, preheat your oven to 375 degrees and line a baking sheet with parchment paper. Unwrap the phyllo dough cups and line them on the prepared pan. Set aside.
Next, in a large bowl, add the drained yams, 2 Tablespoons of softened cream cheese, eggs, vanilla, cinnamon, allspice, brown sugar, and caramel sauce. Beat with a hand mixer until well combined.
Then, use a cookie scoop (or a spoon, but a cookie scoop makes things easier), to portion out the pie mixture to each dough shell.
Bake for 25 minutes, or until pies are set. Remove from the oven and set aside to cool. While the pies are cooking, make the frosting.
To make the frosting, to a large bowl, add the remaining cream cheese, heavy cream, powdered sugar, and cinnamon, and beat with a hand mixer until smooth.
Add the frosting to a piping bag fitted with whichever tip you like (or use a large zip top bag without a tip – it’ll work, too). Pipe frosting onto each cooled pie.
Serve & enjoy!
TOOLS TO HELP YOU MAKE MINI PIES:
Baking Sheet – with a lip so your mini pies don’t slide off.
Mixing Bowls – you know I love the grippy bottoms.
Hand Mixer – I use my hand mixer wayyy more than my stand mixer.
Cookie Scoop – to easily portion out the pie mixture to the shells.
Piping Bags – If you don’t want to use piping bags, a large zip top bag will work as well.
NEED MORE BITE SIZE DESSERTS FOR YOUR SPREAD? TRY THESE:
- Peanut Butter Brownie Bites
- 3-Step Mini Cheesecakes
- Peanut Butter Buckeyes
- Mini Apple Pies
- Mini M&M Cookies
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Mini Sweet Potato Pies
For the Mini Sweet Potato Pies
- 24 phyllo dough cups or any mini pie shells
- 12 oz can of yams or sweet potatoes
- 2 Tablespoons cream cheese softened
- 2 large eggs
- 1 Tablespoon vanilla extract
- 1/2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1/4 cup brown sugar
- 1/4 cup caramel sauce
For the Cinnamon Cream Cheese Frosting
- 8 oz cream cheese softened (less 2 Tablespoons used for pies)
- 1/4 cup heavy cream
- 1/2 cup powdered sugar
- 1 Tablespoon cinnamon
To make the mini pies
- Preheat the oven to 375 degrees and line your phyllo dough cups out on a parchment paper lined baking sheet. Set aside.
- In a large bowl add the drained yams, 2 Tablespoons cream cheese, eggs, vanilla, cinnamon, allspice, brown sugar and caramel sauce.
- Beat with a mixer until well combined.
- Use a cookie scoop to fill each shell with the pie mixture.
- Bake for 25 minutes or until set.
- Remove from the oven and set aside to cool.
- While the pies are cooling, make your frosting.
To make the cinnamon cream cheese frosting
- In a large bowl, add the remaining cream cheese, heavy cream, powdered sugar, and cinnamon and beat with a mixer until smooth.
- Add your frosting to a bag fitted with a tip and pipe a small amount onto each cooled pie.
- Serve & enjoy!
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Original picture from December 2009.