Recipe: Mini Sweet Potato Pie

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What do you do when you have left over sweet potato that you don’t think you’ll finish before they go bad? Make pie.

Sweet potatoes and pumpkin are pretty similar in taste and you can prepare them pretty much the same way. The main differences between the two are the nutritional make up. Sweet potato is higher in carbohydrates than pumpkin, it also has more fiber, but pumpkin has less natural sugars. Regardless, both are tasty and are something I can definitely eat all the time if you let me.

I’ve made pumpkin pie before and I know what the ingredients are: eggs, sweetened condensed milk and a few other things. I knew I didn’t want something loaded with sugar, so that meant I wanted a recipe without sweetened condensed milk. I went to Pinterest to see what I could find for filling recipes. I found a lot that used sweetened condensed milk and then I stumbled on one that used regular milk, but a TON of sugar to make up for it.

I skimmed the ingredients and decided to wing it. Recipe below!

What You’ll Need

  • 100g of pumpkin
  • 2 tablespoons of milk – I used almond milk
  • 1 tablespoon of maple syrup
  • vanilla extract
  • pumpkin pie spice blend (cinnamon, gloves, ginger)
  • 1 egg
  • mini pie shells – I used Keebler mini graham cracker crust


  1. Preheat oven to 350 degrees.
  2. In a small bowl, measure out 100g of cooked and mashed sweet potato. Make sure your mash is smooth and not lumpy. If there’s a little bit of lumps they will come out as you mix in other ingredients.
  3. Add vanilla extract and pumpkin pie spice blend to taste.
  4. Mix in one whole egg until smooth.
  5. Mix in one tablespoon of maple syrup. Using maple syrup allows you to cut back on the sugar you need to use to make the filling sweet. Many recipes I found had both brown sugar and granulated sugar.
  6. Measure out filing into pie crusts. This made 3 pies with 62g of filling. I place the shell on my scale and zero it out before filling.
  7. Place filled shells on a baking sheet and bake for about 30 minutes. The filling will be firm when they are cooked thoroughly. Every oven is different, so keep an eye on the pies between 23 minutes and 30 minutes.

Macros per pie (may differ): 6.1F/24.4C/3.6P