Mini Sweet Potato Pies (5 ingredients!)
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!
Ingredients for Paleo Sweet Potato Pie
If you’ve been hanging around the Shh Kitchen for a while, you know I LOVE easy recipes. Insert: my one dish Chocolate Chip Cookie Baked Oatmeal, One Bowl Paleo Fudge Brownies, or my 3 Ingredient Healthy Rice Krispie Treats.
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:
- Almond Flour
- Coconut Flour
- 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!
How to make Vegan Sweet Potato Pies
I love this recipe because it is sooo versatile! You can easily make these mini pies vegan by using flax eggs instead of real eggs. I did a similar thing in my Vegan Raspberry Brownie Recipe. You can reference that recipe for a step by step of how to make a flax or chia egg.
How to Freeze Sweet Potato Pie
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.
The texture will remain creamy and smooth even after sweet potato pies have been frozen. Freezing snacks and desserts is my jam! You can find Chewy Granola Bars, Chocolate Peanut Butter Protein Balls, and Secretly Healthy Banana Bread in my freezer year round.
Commonly Asked Questions:
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!
Love Desserts With Hidden Veggies? Try these out!
Secretly Healthy Fudge Brownies
I cannot wait for you to give these mini sweet potato pies a try! Please snap a picture and share it with me!
Seeing your kitchen creations makes my day and encourages me to keep creating new recipes for you!
Happy Mini Pie Bakin’!
PIN FOR LATER
Mini Sweet Potato Pies (5 ingredients!)
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!
Ingredients
For the Gluten-Free Flaky Crust
- 1 Cup Blanched Almond Flour
- 2 Tbs Coconut Flour
- 2 Tbs Tapioca Flour (can sub for more coconut flour or 1 Tbs cornstarch)
- 1 Tbs Pure Maple Syrup (or honey)
- 2 Tbs Melted Refined Coconut Oil
- 1½ Tbs Plant Based Milk
For the Pie Filling
- 2⅓ Cups Steamed Sweet Potato Flesh (about 2 medium/large sweet potatoes skin removed)
- ¾ Cup Creamy Peanut Butter (See Note 3)
- 2 Eggs (can sub 2 flax eggs- See Note 4)
- ¼ Cup + 2 Tbs Plant Based Milk
- 2-4 Tbs Pure Maple Syrup (honey or coconut sugar)
Optional
- ¼ tsp Cinnamon
- Sprinkle Coconut Sugar on top for glossy look
Instructions
1. Preheat oven to 350 F. and line a muffin tin with silicone muffin liners.
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!
Notes
- 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.
Be sure to tag @secretlyhealthyhome on Instagram, Facebook or Pinterest with a picture of your pies!
I love seeing your kitchen creations so please leave a comment and rate the recipe if you make it! It really helps support me and encourages me to keep making recipes for you!
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Nutrition Information:
Yield:
15Serving Size:
1 mini pie with crustAmount Per Serving: Calories: 154Total Fat: 9.8gCarbohydrates: 11gNet Carbohydrates: 8.6gFiber: 2.4gSugar: 4.2gProtein: 4.9g
2 Comments
Megan
This recipe did not work for me. Tastes too much like peanut butter and the cook time wasn’t long enough, my pie dough was still raw. Wanted it for a Thanksgiving treat for my dairy and egg allergic son, kinda disappointed.
Claire
So sorry to hear these didn’t work for you Megan! 🙁 What kind of pie dough did you use? That could have been the reason it was not cooked. So many people have had success with these little pies so I’m sorry to hear you didn’t love them. Perhaps if you try the chocolate ones you may like those more. You can’t taste the peanut butter as much in those. Also, if you read the blog post it does go into detail about how these do taste a little like peanut butter because that’s one of the main ingredients. You could totally use a different nut/seed butter to help that taste. Sunflowerseed butter or almond butter would work perfectly. I hope that helps! And I hope you still try some of my other recipes 🙂