Mini Japanese Sweet Potato Pie
Enjoy these delicious Mini Japanese Sweet Potato Pie made with naturally sweet, creamy sweet potatoes. These flaky, bite-sized pies are perfect for fall snacking or a cozy dessert!
Looking for Japanese sweet potato recipes? Try my Yaki Imo, Sweet Potato Soup, or Mashed Japanese Sweet Potato Recipe!

I’ll walk you through the list of ingredients and provide step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Mini Japanese Sweet Potato Pie:

How To Make Mini Japanese Sweet Potato Pie: STEP BY STEP
Here are some quick visual instructions! The video, detailed ingredients, and instructions are on the printable recipe card below.

Step 1
Cook the sweet potato.

Step 2
Mash the sweet potato to make the filling.

Step 3
Cut the pie sheets and assemble the pies.

Step 4
Brush with egg yolk and bake until golden.

Let the pies cool, then enjoy these crispy mini sweet potato pies as the perfect afternoon snack!
Storage
Leftover sweet potato pie can be stored in the refrigerator, wrapped in plastic, for 2-3 days. It can be reheated in the microwave or oven before serving.
You can also freeze sweet potato pie. Let it cool completely, then wrap it tightly in plastic. It will stay in the freezer for up to one month. When ready to eat, thaw overnight in the fridge before reheating.
Your Questions Answered
Yes, you can use regular sweet potatoes if Japanese sweet potatoes aren’t available. Remember that Japanese sweet potatoes are drier and sweeter. Regular sweet potatoes will give a softer and less sweet filling, but they will still be delicious.
You can try it with a variety of fillings! Some great alternatives include red bean paste (anko), mashed pumpkin (Try this mini kabocha pie), or apple pie filling.
Yes! You can make these pies vegan using plant-based butter or omitting it entirely. Just make sure the pie dough you choose is also vegan-friendly!
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More Japanese Sweet Potato Recipes You Will Love
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Mini Japanese Sweet Potato Pie
Print Pin SaveIngredients
- 1 Japanese Sweet Potato, about 200g or 7 oz
- 1 Tbsp Unsalted Butter
- 4 Tbsp Soy Milk
- A pinch of Salt, to taste
- 1 package Store-bought Pie Sheet, 4 sheets, each 10×18 cm / 4×7 inches
- 1 Egg Yolk, for egg wash
Instructions
- Preparation: Peel the sweet potato, cut them into evenly sized pieces, and place them in a bowl. Add enough water to cover the sweet potatoes and soak for 5 minutes.
- Cook Sweet Potato: Steam or boil the pieces for about 5-7 minutes or until they become tender.
- Make Sweet Potato Filling: Transfer the cooked sweet potatoes to a bowl and mash them until smooth using a fork or potato masher. Add butter, soy milk, and a pinch of salt, then mix well until combined.
- Assemble the Pies: Cut the pie sheet in half to create square pieces. Place one tablespoon of sweet potato filling in the center of each square. Fold into triangles and press the edges firmly with a fork to seal. Make a few small slits on top to let steam escape during baking. Repeat with the remaining pie sheets and filling.
- Egg Wash: In a small bowl, beat the egg yolk. Use a pastry brush to lightly coat the tops of the pies with the egg yolk.
- Bake the Pies: Line a baking sheet with parchment paper or a silicone baking mat. Place the assembled pies on it and bake in the preheated oven at 180°C (350°F) for about 15-18 minutes, until the pies are golden brown and the crust is flaky.
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