Mini Sweet Potato Pies and Galettes

This Thanksgiving, give your sweet potato pie a fresh twist with mini sweet potato galettes. Flaky, buttery homemade pie crust pairs with a rich, spiced sweet potato filling to create adorable hand pies that are perfect for holiday gatherings or edible gifts.

SWEET POTATO GALETTE

If you love sweet potatoes, you’ll adore these mini sweet potato galettes. They capture the flavors of traditional sweet potato pie in a portable, single-serve format. Because they’re hand-held, no fork is required—ideal for parties, dessert tables, or sharing as thoughtful homemade gifts.

You can make these galettes with homemade pie crust or a store-bought crust. While the store-bought option saves time and is perfectly acceptable for large batches, a homemade crust delivers superior flavor and a more satisfying flaky texture.

How to Make Mini Sweet Potato Galettes

This guide covers both homemade and store-bought crusts. If using homemade crust, follow the crust instructions below through chilling, then roll each chilled dough ball into 6-inch rounds and continue from the assembly step. If using store-bought crust, follow the store-bought notes to cut rounds and reshape scraps.

Sweet Potato Galette Dough (makes 6 mini galettes)

• 2 1/2 cups all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon salt
• 1 1/2 sticks very cold unsalted butter, cut into 1/2-inch cubes
• 4–5 tablespoons ice water (add more if needed)

Sweet Potato Filling

• 1 cup cooked sweet potato (mashed)
• 3/4 cup sugar (1/2 cup plus 1/4 cup)
• 1/4 cup melted butter
• 3/8 teaspoon ground nutmeg (1/4 + 1/8 tsp)
• 5/8 teaspoon ground cinnamon (1/2 + 1/8 tsp)
• 1 teaspoon vanilla extract
• 1/4 teaspoon lemon juice
• Pinch of ground cardamom (optional)
• 1/4 teaspoon plus a pinch of salt

Egg Wash

• 1 egg yolk
• 1 tablespoon milk

Filling Preparation

Cook sweet potatoes until soft. For small sweet potatoes, microwave 5–7 minutes; for larger ones, microwave 10–15 minutes, checking frequently to prevent drying. Allow the potatoes to cool, peel, and mash to yield about 1 cup of sweet potato puree.

Combine the sweet potato puree with the sugar, melted butter, spices, vanilla, lemon juice, and salt in a bowl. Beat with a hand mixer or pulse in a food processor until completely smooth with no lumps. Transfer the filling to a small bowl and set aside.

To Make the Galette Crust (Homemade)

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a food processor, pulse the flour, sugar, and salt 3–4 times. Add the cold cubed butter and pulse until the butter pieces are coated and the mixture resembles coarse crumbs with pieces slightly smaller than peas. Add the cold water a tablespoon at a time and pulse until the dough begins to come together and holds when pressed. Turn the dough onto a lightly floured surface, form into a ball, divide into six equal portions, and shape each into a small ball. Chill for 30 minutes.

For Store-Bought Pie Crust

If using store-bought dough, roll it out slightly wider than package instructions—about 1–2 inches more. Use a bowl about 6 inches in diameter to cut rounds. Press down to cut two rounds, reroll scraps, and you should get an additional round. Repeat with the second disc so you have six rounds total.

Assembling and Baking the Galettes

Place each 6-inch round on the prepared baking sheet. Evenly divide the sweet potato filling among the six discs (a little under 1/4 cup per galette). Gently fold the edges of each disc up and over the filling, creating a rustic folded edge. Press the folds together lightly to seal.

Whisk the egg yolk and milk to make an egg wash. Brush the edges of each galette with the egg wash and, if desired, sprinkle turbinado or granulated sugar on top for extra crunch and shine.

Bake at 350°F for 25–30 minutes or until the crust is golden brown. Serve warm or at room temperature. These mini galettes keep in the refrigerator for 3–4 days; reheat gently before serving if desired.

Tips for Success

• Homemade crust yields the best flavor and flakiness, but store-bought crust is a great shortcut for larger batches.
• Be careful not to overcook sweet potatoes to avoid drying them out—check them often during cooking.
• When pulsing butter into the flour, pea-sized pieces are ideal for a flaky texture; a few slightly larger pieces are fine.
• Cardamom is optional—use sparingly because its flavor is potent and a little goes a long way.
• Prep and cook times do not include time to cook the sweet potato or chill the dough.

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