• 3 sweet potatoes, peeled and sliced
  • 1/2 cup of butter, melted
  • 1/2 cup pure cane syrup
  • 1 tbsp. vanilla extract
  • 1 tbsp. cinnamon
  • 1 tbsp. nutmeg
  • 1 cup sugar
  • 1 cup brown sugar
  • 3 eggs
  • 1/2 cup evaporated milk
  • Mini pastry shells, frozen



  1. Peel, slice, and boil sweet potatoes for 30 minutes until softened. If you have more time, you can also bake your sweet potatoes. (See note below)
  2. In a large bowl, mash sweet potatoes then add in the remaining ingredients.
  3. Blend all ingredients until smooth (around 5 minutes) and place filling into frozen pie crusts.
  4. Bake for 45 minutes at 350 degrees.




You can also bake your sweet potatoes instead of boiling them. Preheat your oven to 350°F. Using a fork, make a few holes on the top of the sweet potato. Place them on a baking sheet (paid link) and bake them for 1 hour. Allow to cool and peel back the skin.


  • Calories: 484
  • Fat: 20.6g

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Please note: the photo includes a few ground walnuts on top of the mini pies which isn't included in the recipe but can be added for flavor and texture!


Karen Steuer
Tagged: Pies Recipe