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Mini Sweet Potato Pies

Mini Sweet Potato Pies

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Makes 40 mini pies Calories 180 Prep Time 1 hour, 10 minutes Total Time 1 hour, 30 minutes Made with Splenda® Magic Baker™ Brown


  1. Preheat oven to 400°F.
  2. Fork sweet potatoes all around and place them on a baking sheet. Bake for about 1 hour, until soft in the middle. Remove potatoes. Peel should come off easily. Measure 2 ½ cups of sweet potato and place in a medium-sized bowl. Reduce oven temp to 375°F.
  3. In the same bowl as the potatoes, add sweetener, spread, milk, and vanilla. Beat with an electric mixer until smooth.
  4. Lightly flour a flat surface and unroll the pie crusts. Roll out each pie crust out a bit more so that it’s a little less than ¼-inch thick. Using a 2 ½- or 3-inch circular cookie or biscuit cutter, cut 20 circles from each pie crust. Gently press each circle of pie crust into a mini muffin tin that has been lightly sprayed with nonstick cooking spray. Pie crust might fold in a little at the top – this is okay.
  5. Carefully scoop sweet potato filling into each prepared pie crust, filling almost to the top.
  6. In a small bowl, mix together ingredients for the topping. Gently crumble ½ teaspoon of topping onto each sweet potato pie.
  7. Bake for about 15 minutes, just until edges are golden brown. Remove, let cool slightly, and serve!


  • Refrigerate leftovers and enjoy within 3 days. 

  • Add a sprinkle of pumpkin pie seasoning to the topping for a twist of flavor. 

Nutrition Info Per Serving

Serving Size: 2 mini pies

Calories 180
Total Fat 9g
Saturated Fat 3g
Cholesterol 0mg
Sodium 150mg
Total Carbs 25g
Dietary Fiber 2g
Sugars 2g
Added Sugars 0g
Protein 2g