Mini Sweet Potato Pies with Marshmallow Fluff
Mini Sweet Potato Pies with Marshmallow Fluff are a delightful blend of creamy sweet potato filling and airy marshmallow topping, all nestled in a flaky crust. Perfect for cozy gatherings or a sweet indulgence, these mini pies are sure to impress with their rich flavors and beautiful presentation. With simple ingredients and easy steps, you can create an unforgettable dessert that will leave everyone asking for more.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: About 12 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium sweet potatoes (about 1 lb)
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 pre-made pie crust (enough for 12 mini pies)
- 1 cup marshmallow fluff
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Peel and chop sweet potatoes, then boil until fork-tender (about 15 minutes). Drain and mash until smooth.
- Mix in sugar, cinnamon, nutmeg, and a splash of vanilla extract.
- Roll out pie crust and cut into circles about 4 inches wide. Place them in muffin tins.
- Spoon sweet potato filling into each crust, leaving room for marshmallow fluff.
- Add a dollop of marshmallow fluff on top of each pie.
- Bake for 20-25 minutes until the topping is lightly browned.
Nutrition
- Serving Size: 1 mini pie (60g)
- Calories: 200
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Adjust sugar based on the sweetness of your sweet potatoes. For added texture, mix in chocolate chips or nuts before filling the crusts. Store leftovers in an airtight container in the fridge for up to five days; reheat at 350°F for about 10 minutes.