This Mini Sweet Potato Pie recipe is easy and tasty! You only need 5 simple ingredients for the best, creamy, pie filling. These Mini Sweet Potato Pies are made in muffin tins for the perfect individual size. Dairy-free, gluten-free, refined sugar-free, paleo and can easily be made vegan, nut-free and sugar-free!
These sweet potato pies are as easy as it gets because you only need 5 key ingredients for the filling! Skip making the crust for an even easier crustless pie recipe.
5 Ingredient Sweet Potato Pie Filling
Sweet Potato Puree
Creamy Peanut Butter (or nut butter of choice)
Eggs (see notes for vegan option)
Maple Syrup (honey or coconut sugar work)
Plant Based Milk
Gluten-Free Pie Crust Ingredients
Similar to the no-bake chocolate crust used in my Chocolate Mousse Cake, we use a simple gluten-free crust for these mini sweet potato pies. I love this pie crust because it’s gluten-free, paleo, vegan, and just 6 simple ingredients!
6 Ingredient Gluten-Free Pie Crust:
Tapioca Flour (can sub more coconut flour)
Refined Coconut Oil
Pure Maple Syrup
Plant Based Milk
Don’t have all three flours? This crust recipe is easily adjustable. You can use just almond and coconut flour instead. Just like my Banana Chip Muffin recipe, you can use cornstarch instead of tapioca flour as well. See below for instructions on how to make these pies nut-free too!
How to Make Healthy Mini Sweet Potato Pies
Making these healthy sweet potato pies is a breeze! All you need is a food processor or high speed blender. You could mix this batter by hand or with a mixer too, but in order to achieve a smooth pie filling, I would suggest using one of the above options.
Simple steps to make mini sweet potato pies:
Line a muffin tin with silicone or paper muffin liners.
In a small bowl, make the gluten-free pie crust. Fill each muffin cup with a tablespoon of pie crust and gently press down into an even layer.
In a food processor, pulse all pie filling ingredients together until smooth.
Transfer sweet potato pie filling into muffin tins and bake at 350 F. for 15-20 minutes.
Can you make these Mini Sweet Potato Pies Sugar-Free?
These mini sweet potato pies are already low-sugar, but you can make them completely sugar-free and they’re still tasty! Using sweet potato naturally sweetens the filling (hence the name SWEET potato).
BONUS: If you’re looking for a baby and toddler friendly recipe, these pies are the best! Plus, they’re freezer friendly and perfectly proportioned because we use muffin tins! See notes below for how to freeze sweet potato pie. I exclude the sweetener and my little 6 month old loves the pie filling!
Put sweet potato pies in an airtight container or zip lock bag and store in the freezer for up to 3 months! Place on the counter at room temperature or in the refrigerator for a few hours to thaw before serving.
How long do you bake sweet potato pies? Bake mini sweet potato pies for 15-20 minutes at 350 F.
How long do peanut butter sweet potato pies last? Sweet potato pies will last up to 3 weeks in the refrigerator or up to 3 months in the freezer. See above notes about how to freeze them.
Are these sweet potato pies baby and toddler friendly? Yes! These pies are perfect for babies, toddlers, and children because you can leave out the sweetener completely! They’re a great source of Vitamin A, potassium, healthy fats, and protein for your little one.
How many sweet potatoes for a pie? You only need 2 medium/large sweet potatoes to make 13-15 mini sweet potato pies.
Can I make these sweet potato pies nut-free? Absolutely! All you need to do is swap the peanut butter for sunflower seed butter. For the crust, just use your favorite nut-free crust recipe or leave the crust out all together for a perfect crustless pie!
This Mini Sweet Potato Pie recipe is so easy and tasty! 5 ingredient filling and made in muffin tins for the perfect individual size. Dairy-free, gluten-free, refined sugar-free, paleo and can easily be made vegan, sugar-free, and nut-free!
2. In a small bowl, mix the crust ingredients together until dough forms.
3. Spoon about a tablespoon of pie crust into each muffin tin and press down into an even layer.
4. Place all filling ingredients in a food processor or high speed blender and blend on high until smooth (make sure sweet potatoes are fully cooled before adding the eggs).
5. Scoop sweet potato pie filling into each muffin tin so that it’s almost reaching the top (these pies don’t rise so no need to worry about overflow). Swirl the top of the pies using your finger to make a fun design! Opt: sprinkle coconut sugar on top of each mini pie.
6. Bake at 350 F. for 15-20 minutes until lightly golden on top.
7. Let cool completely or place in the fridge to set. Top with your favorite whipped cream or extra peanut butter!
Make these pies sugar free! You can completely leave the added sweetener out of this recipe to make them sugar free! They still taste amazing and are perfect for children and babies! (Cameron loves the filling!)
Ran out of crust? If you have too much pie filling (which may happen because everyone’s sweet potatoes are a different size) you can put the extra filling in a muffin cup with no crust. These pies are perfect crustless too!
Make these pies nut free! You can use any nut butter in this recipe! Use sunflower seed butter to make the filling nut-free. Use a nut-free pie crust recipe or skip the crust to make the pies 100% nut-free.
Make these pies vegan! Use 2 flax eggs to make these pies vegan. Mix 2 Tbs ground flax seeds with 4 Tbs water and let sit for 5 minutes until thick.
1 mini pie with crust Amount Per Serving:Calories: 154Total Fat: 9.8gCarbohydrates: 11gNet Carbohydrates: 8.6gFiber: 2.4gSugar: 4.2gProtein: 4.9g
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