Mini Bourbon Sweet Potato Pies

48 pies
44 min

Take holiday dessert to a new (and handheld) level with these fun and delicious mini bourbon sweet potato pies!

Step One: Create Sweet Potato Pie Filling

Step Two: Cut Crusts

Step Three: Fill and Bake!

Mini Bourbon Sweet Potato Pies are a perfect holiday dessert for large dinners or parties!

Mini Bourbon Sweet Potato Pies
Recipe details
  • 48  pies
  • Prep time: 20 Minutes Cook time: 24 Minutes Total time: 44 min
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Ingredients
For Pies
  • 1 1/2 cup roasted sweet potatoes, pureed
  • 2/3 cup dark brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 can evaporated milk
  • 2 tablespoons bourbon
  • 1 tsp vanilla
  • 2 pie crusts (homemade or store bought)
  • 1 teaspoon nutmeg (for dusting)
For Whipped Cream
  • 1 cup heavy whipped cream
  • 2 tablespoons bourbon
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
Instructions

Begin by preheating oven to 375 degrees. In a large bowl, whisk sugar, eggs, sweet potatoes, salt, and pumpkin pie spice until combined.
Add in the evaporated milk, bourbon, and vanilla and stir until combined. Set aside.
Prepare the mini pie crusts by rolling out your pie dough, homemade or prepared, on a lightly floured mat. Be sure to get the dough fairly thin, to make it go further. Using a 2.25 inch biscuit cutter, cut discs out of dough and place them in a mini muffin pan. Gather dough scraps and roll them out again (and perhaps again!) to get all you can from your dough.
Once crusts are in place, begin filling each one just beneath the edge of each crust. The filling will rise slightly in the center, but should not spread over. (I like to use a scoop like this to add in just the right amount.)
Bake mini sweet potato pies for 22-25 minutes or until filling is set.
Allow pies to cool in pan for 10-15 minutes, then remove to a cooling rack to cool completely.
While pies are cooling, whip up the bourbon whipped cream. To do this combine whipping cream, bourbon, sugar, and vanilla in a large bowl (or in the bowl of a stand mixer). Using a hand mixer (or stand mixer), whip until stiff peaks form. Keep whipped cream refrigerated until ready to use.
To top pies, add a star or large decorative tip to a pastry bag and filled with cold whipped cream. Begin piping a small amount of whipped cream on each pie.
To finish, dust the top of each pie with a pinch of nutmeg and serve!
Tips
  • For serving to children, simply leave the bourbon out of the whipped cream.
  • For the full recipe with step-by-step pictures and a video, visit my site!
Courtney |The Kitchen Garten
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