Sweet Potato Pie Cups
Creamy, cinnamon-spiced sweet potato filling blended smooth and chilled in a graham cracker crust—no oven needed. A viral-friendly dessert that tastes like the real thing in half the time.
- Total time
- 15 min
- Servings
- 6
- Calories
- 312
- Protein
- 2g
indulgentsimplesouthernvegetarianvegetariancreamysmoothdessert
Ingredients
- 1 can (15 oz) canned sweet potato puree
- 1 cup graham cracker crumbs
- 4 tbsp butter, melted
- ¾ cup heavy cream
- ½ cup brown sugar
- 1.5 tsp cinnamon
- ½ tsp vanilla extract
Instructions
- 1
Mix graham cracker crumbs with melted butter, then divide evenly among 6 small cups or jars and press down to form a base.
- 2
Blend sweet potato puree, heavy cream, brown sugar, cinnamon, vanilla, and a pinch of salt until smooth and creamy.
- 3
Spoon the filling into each cup over the crust, filling three-quarters full.
- 4
Chill for at least 10 minutes, or refrigerate up to 24 hours before serving.
Tools you’ll need
- blender
- 6 small cups or mason jars (6 oz each)
- spoon
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