Mini Sweet Potato Pies for Thanksgiving
Ingredients
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cubed
- 3-5 tablespoons ice water
For the Filling:
- 1 ½ cups cooked and mashed sweet potato
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- 1 large egg
- ½ cup evaporated milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Step-by-Step
1. Prepare the Crust: In a large bowl, whisk together the flour and salt.
2. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together.
4. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat the Oven: Preheat your oven to 375°F (190°C).
6. Roll Out the Dough: On a lightly floured surface, roll out the dough to about ⅛ inch thickness.
7. Cut Out Circles: Use a cookie cutter or glass to cut out circles slightly larger than the mini muffin tin cups.
8. Press into Muffin Tin: Gently press each circle into the muffin tin cups, trimming any excess dough.
9. Prepare the Filling: In a large bowl, combine the mashed sweet potato, granulated sugar, brown sugar, cinnamon, ginger, cloves, and salt.
10. Beat in the egg until well combined.
11. Stir in the evaporated milk, melted butter, and vanilla extract.
12. Fill the Crusts: Spoon the sweet potato filling into each crust-lined muffin tin cup, filling them about ¾ full.
13. Bake: Bake for 20-25 minutes, or until the crusts are golden brown and the filling is set.
14. Cool: Let the mini sweet potato pies cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
15. Serve: Serve warm or at room temperature. Enjoy!
Perfecting Your Mini Sweet Potato Pies
These mini sweet potato pies are a Thanksgiving treat that are both adorable and delicious. But getting them just right takes more than just following a recipe. Let’s delve into the secrets of making the perfect mini sweet potato pies.
Choosing the Right Sweet Potatoes
The type of sweet potato you use significantly impacts the flavor and texture of your pies.
Opt for sweet potatoes with deep orange flesh, such as Beauregard or Garnet varieties. These tend to be sweeter and have a smoother texture when mashed.
Avoid using white-fleshed sweet potatoes, as they are less flavorful and can result in a drier filling. Roasting the sweet potatoes before mashing intensifies their sweetness and creates a more complex flavor profile.
Simply pierce the sweet potatoes with a fork and bake at 400°F (200°C) for 45-60 minutes, or until they are soft.
Creating a Flaky Crust
A buttery, flaky crust is the foundation of any great pie.
Keep your ingredients cold, especially the butter. Cold butter creates pockets of steam during baking, resulting in a flaky crust.
Don’t overwork the dough. Overworking develops the gluten, making the crust tough. Mix the ingredients until they just come together.
Refrigerate the dough for at least 30 minutes before rolling it out. This allows the gluten to relax, preventing the crust from shrinking during baking.
Achieving the Perfect Filling Consistency
The filling should be smooth, creamy, and perfectly spiced.
Ensure your sweet potatoes are thoroughly mashed to eliminate any lumps. A potato ricer or food processor can help achieve a perfectly smooth texture.
Use a combination of granulated and brown sugar for a balanced sweetness and a hint of molasses flavor.
Don’t overbake the filling. Overbaking can cause it to crack and become dry. The filling should be set but still slightly jiggly in the center.
Enhancing Flavor with Spices
Spices are crucial for adding warmth and depth to your sweet potato pies.
Use freshly ground spices whenever possible. Freshly ground spices have a more potent aroma and flavor.
Don’t be afraid to experiment with different spice combinations. A pinch of nutmeg or allspice can add a unique twist.
A little bit of citrus zest can brighten the flavor of the filling. Orange or lemon zest complements the sweetness of the sweet potatoes perfectly.
Presentation Matters
Mini sweet potato pies are all about presentation.
Use a mini muffin tin to create perfectly uniform pies. Lightly grease the tin to prevent the pies from sticking.
Trim the edges of the crust neatly for a polished look. A sharp knife or pastry wheel works best.
Garnish the pies with a dollop of whipped cream, a sprinkle of cinnamon, or a pecan half.
Scaling and Adapting Your Recipe
This recipe is a great starting point, but it’s easy to scale and adapt to suit your needs and preferences. Understanding how to adjust the ingredient ratios and tweak the flavors will make this recipe your own.
Scaling Up or Down
Scaling the recipe is straightforward. If you need more pies, simply double or triple the ingredient quantities.
However, be mindful of the baking time. Larger batches may require slightly longer baking times. Check for doneness by inserting a toothpick into the center of a pie; it should come out clean.
If scaling down, halve or quarter the recipe accordingly.
Ensure you have appropriate-sized baking equipment. Using an oversized muffin tin for a smaller batch can result in unevenly baked pies.
Adapting for Dietary Restrictions
This recipe can be easily adapted to accommodate various dietary restrictions.
For a gluten-free version, use a gluten-free flour blend for the crust. Many commercially available gluten-free flour blends work well.
For a dairy-free version, substitute the butter with a plant-based butter alternative and the evaporated milk with coconut milk or almond milk.
For a vegan version, replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water).
Flavor Variations
Don’t be afraid to experiment with different flavor combinations to create your own unique twist on mini sweet potato pies.
Add a splash of bourbon or rum to the filling for a boozy kick.
Incorporate chopped pecans or walnuts into the filling for added texture and flavor.
Top the pies with a marshmallow meringue for a sweet and decadent treat.
Make-Ahead Tips
Mini sweet potato pies are a great make-ahead dessert, perfect for Thanksgiving when you’re juggling multiple dishes.
The crust can be made ahead of time and stored in the refrigerator for up to 2 days or in the freezer for up to 1 month.
The filling can also be made ahead of time and stored in the refrigerator for up to 2 days.
Assemble the pies just before baking for the best results.
Troubleshooting Common Problems
Even with the best recipe, things can sometimes go wrong. Let’s address some common problems and provide solutions to help you achieve pie perfection.
Soggy Crust
A soggy crust is a common problem, especially when using a moist filling like sweet potato.
Blind bake the crust before adding the filling. This involves baking the crust partially before filling it to help it set.
Use a pie weight or dried beans to prevent the crust from puffing up during blind baking.
Brush the crust with an egg wash before filling it. This creates a barrier that prevents the filling from soaking into the crust.
Cracked Filling
A cracked filling is usually caused by overbaking or a rapid temperature change.
Don’t overbake the filling. The filling should be set but still slightly jiggly in the center.
Let the pies cool gradually in the oven with the door ajar. This prevents the filling from cracking due to sudden temperature changes.
Add a tablespoon of cornstarch to the filling to help stabilize it.
Crust Shrinkage
Crust shrinkage is a common problem that can result in the filling overflowing.
Refrigerate the dough for at least 30 minutes before rolling it out. This allows the gluten to relax, preventing the crust from shrinking.
Don’t stretch the dough when pressing it into the muffin tin. Stretching the dough can cause it to shrink back during baking.
Prick the bottom of the crust with a fork to prevent it from puffing up.
Uneven Baking
Uneven baking can result in some pies being undercooked while others are overcooked.
Ensure your oven is properly preheated. An oven that is not hot enough can cause uneven baking.
Rotate the muffin tin halfway through baking to ensure even heat distribution.
Use an oven thermometer to ensure your oven is at the correct temperature.
Serving and Storing Your Mini Sweet Potato Pies
Proper serving and storage will ensure your mini sweet potato pies are enjoyed at their best.
Serving Suggestions
Serve the pies warm or at room temperature.
Garnish with a dollop of whipped cream, a sprinkle of cinnamon, or a pecan half.
Pair the pies with a scoop of vanilla ice cream for a classic dessert combination.
Serve the pies with a side of cranberry sauce for a festive Thanksgiving treat.
Storage Instructions
Store leftover pies in an airtight container in the refrigerator for up to 3 days.
The pies can also be frozen for up to 1 month. Wrap them individually in plastic wrap before freezing.
Thaw the pies in the refrigerator overnight before serving.
Reheat the pies in a preheated oven at 350°F (175°C) for 10-15 minutes.
FAQ
Can I use canned sweet potato puree?
Yes, you can use canned sweet potato puree, but fresh, roasted sweet potato will give a better flavor. Make sure it’s 100% sweet potato puree and not sweet potato pie filling.
How do I prevent the crust from getting soggy?
Blind bake the crust partially before adding the filling. You can also brush the crust with an egg wash before filling.
Can I make these ahead of time?
Yes, you can make the crust and filling ahead of time and store them separately in the refrigerator. Assemble the pies just before baking.
Can I freeze these?
Yes, you can freeze the baked pies. Wrap them individually in plastic wrap and store them in an airtight container in the freezer for up to 1 month.
What can I use instead of evaporated milk?
You can substitute evaporated milk with coconut milk or almond milk for a dairy-free option.
