Savory Apple + Sweet Potato Mini Pie Bites


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  • 1 cup of Stemilt Sweetango Apple (approx 1 apple)
  • 1 cup Sweet Potato (approx. 1 small potato)
  • 1/2 cup White Onion (approx 1/2 medium size onion)
  • 3/4 cup Cheddar Cheese, shredded
  • 2 Premade Pie Crusts
  • 2 tbsp Butter, separated in 1 tbsp each
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Salt;
  • 1/2 tsp Pepper
  • 1 Egg

Make your holiday table extravagant with these savory Apple & Sweet Potato mini pies

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  • Yield
    14 pies servings
  • Prep time
  • Cook time
  • Total time
  • Cuisine
  • In Category
    Appetizers, Dinner


Prep the Filling:

  1. Begin by peeling both the Stemilt Sweetango Apple and sweet potato. Then, core the Stemilt Sweetango Apple and cut it into bite-sized pieces.
  2. Next, cut the sweet potato into bite-sized pieces as well. Bring 4 cups of water to a boil then add the cut up Stemilt Sweetango Apples and sweet potatoes into the water. Allow both to boil until soft, approximately 10-13 minutes.
  3. While the Stemilt Sweetango Apples and sweet potato pieces are boiling, begin making the caramelized onion. Slice the onion thinly, approx ⅜ inch wide, and evenly.
  4. Add 1 tbsp butter to a skillet over medium-low heat. Once the butter has melted, add in the onions, coating them in the butter.
  5. Continue to stir until the onions become caramelized. This can take up to 20 minutes. If you notice the onions are burning, add 1 tbsp of water, stir then lower the heat.
  6. Once the Stemilt Sweetango Apples and sweet potato pieces are soft, drain them from the water then place them into a large bowl.
  7. Using a fork, mash them until they are completely smooth. Add in 1 tbsp of butter, cheddar, garlic powder, salt, pepper and caramelized onions. Mix until all ingredients are combined.
  8. Preheat the oven to 350 degrees and place parchment paper on a baking sheet.

Baking the Pies:

  1. Sprinkle flour on a clean, dry surface, then roll the premade pie crusts out.
  2. Using a 3 inch cookie cutter, cut the pie crust into small circles to create the mini pie shells. Repeat until there are 28 pie shells.
  3. You will likely need to roll the dough scrap into a ball then re-roll the dough with a rolling pie in order to get all 28 shells.
  4. Place the egg into a bowl and whisk it until it is mixed to make egg wash.
  5. Place a pie shell onto the parchment paper and fill it with 1 ½ tbsp of pie filling. Then, place another pie shell directly on top of the filling.
  6. Using a fork, mesh together the edges of the pie shells to close the pie. Brush the top with egg wash then slit a small vent on the top pie crust to create a vent.
  7. Continue to do so with all additional pie shells, placing the mini pies approximately 1 inch from one another.
  8. Bake for 27-30 minutes, until the tops of the mini pie bites are golden brown.