Q. u003cstrongu003eCan I use canned sweet potatoes for this recipe?u003c/strongu003e

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Eggless Sweet Potato Pies with Black Beans, How to make Black Beans Sweet Potato Pie

Eggless savory sweet potato and black bean mini pies with flaky crust and cheesy filling are super easy to make and delish. When I visited Solvang — the cutest little Danish village in California — I stumbled upon a tiny local bakery selling warm savory pies. I wasn’t even looking for anything exciting… but the moment I bit into their sweet potato and black bean pie, I was completely smitten. The crust was flaky and golden, and the filling was creamy, hearty, and full of cozy flavor. It tasted like something home-baked, yet totally unforgettable.

And now, this comforting little pie has become a new favorite on our Thanksgiving menu — a cozy, savory twist on classic sweet potatoes that feels festive, personal, and truly special.

A Bite of History – Eggless Black Beans Sweet Potato Pies

Sweet potatoes have been a part of American holiday tables for centuries, but they weren’t always the sweet, marshmallow-topped casseroles we know today. Early cooks used them in savory dishes, pairing them with herbs and spices long before sugar became mainstream. As Thanksgiving traditions grew, sweet potatoes became a symbol of autumn abundance — warm, comforting, and perfectly at home during the harvest feast.

So in many ways, these savory sweet potato black beans mini pies are actually a delicious nod to how Thanksgiving sweet potatoes began!

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Ingredient Roles in Eggless Sweet Potato Pies with Black Beans

Ingredient	What It Does in the Recipe	Easy Substitutes
Sweet Potato	Creamy base, natural sweetness, structure	Pumpkin puree, butternut squash
Black Beans	Hearty texture, protein, earthiness	Pinto beans, kidney beans, lentils
Cheddar Cheese	Melty richness + savory flavor	Mozzarella, Monterey Jack, vegan shredded cheese
Parmigiano	Nutty sharpness + salty depth	Pecorino, Asiago, or extra cheddar
Cream	Smoothness + binds filling	Milk + yogurt, coconut cream, cashew cream
Onion	Adds savory aroma and base flavor	Shallots, leeks, or green onion whites
Garlic	Boosts flavor + warmth	Garlic powder (½ tsp)
Cornstarch/Besan (optional)	Binds filling without eggs	Potato starch, arrowroot, all-purpose flour
Butter (in crust)	Flaky, crisp pastry texture	Vegan butter, cold coconut oil, olive oil
Flour (crust)	Structure for the pastry	Gluten-free flour blend
Herbs & Spices (cumin, oregano, paprika)	Signature savory flavor profile	Taco seasoning, chili powder, Italian herbs
Milk Wash	Gives golden crust	Olive oil brush or cream

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Eggless Sweet Potato Pies with Black Beans, How to make Black Beans Sweet Potato Pie

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Dinner, Appetizer, Snack, Side DishCuisine: American, Californian (Solvang-inspired)Difficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Baking Time

minutes

Easy, eggless savory sweet potato and black bean mini pies with a buttery crust and cozy, flavorful filling.

Ingredients to make Sweet Potato Pies with Black Beans

For the Eggless Pie Crust
1 ½ 1 All-purpose flour
½ cup, ½ Cold butter, cubed
2 tablespoon, 2 Cream
2- 4 tablespoon, 2- 4 Ice Cold Water
Pinch of salt
For the Filling
2 nos. 2 Medium sweet potatoes — cooked, peeled, mashed
1 cup, 1 Cooked black beans (canned OK — drained & rinsed)
3 tablespoon, 3 Onion, finely chopped
2 nos. 2 Garlic cloves, minced
3 tablespoon, 3 Cream (or cream + milk)
¼ to ⅓ cup, ¼ to ⅓ Cheddar cheese, grated
2 tablespoon, 2 Parmigiano, grated
½ teaspoon, ½ Ground cumin
¼ teaspoon, ¼ Smoked paprika or chili flakes
½ teaspoon, ½ Dried oregano or thyme
Salt & black pepper, to taste

Directions to make Sweet Potato Pies with Black Beans

Make the Dough
Mix flour and salt, cut in butter, add cold cream + ice water, and bring the dough together gently.
Prep Aromatics
Meanwhile, Sauté onion and garlic until soft, then add cumin oowder, paprika, oregano — stir until fragrant.
Prepare the Filling
Add black beans, sauteed onion mixture and sweet potatoes, cream and cheeses.
Mix well and season with salt & pepper.
Shape the Mini Pie Crusts
Divide into 4 pieces, roll each to fit mini pie tins/ramekins.
Press in gently, trim edges, and prick base with a fork.
Blind bake
Preheat oven at 375°F (190°C). Butter the pie tins. Line with parchment and beans/rice or you could add just add beans/rice. Bake 8–10 minutes at 375°F (190°C).
Remove weights and cool slightly.
Assemble
Spoon filling into each mini crust. Brush crust edges with milk or cream.
Roll out remaining dough into 4 tops. Place over pies. Seal edges by crimping with fork or fingers.
Cut 2–3 small slits for steam vents.
Bake
Cut a few small slits for steam, brush the tops with milk or cream (and sprinkle cheese if you like), then bake at 375°F (190°C) for 20–25 minutes until golden and the filling is hot and creamy; cool 5–10 minutes before serving.

Notes

1 cup = 250 ml

Directions to make Eggless Sweet Potato Pies with Black Beans with step by step images

Make the Dough
Mix flour and salt, rub in cold butter until crumbly, add ice water to bring the dough together, then wrap and chill for 20–30 minutes.
Prep Aromatics
Meanwhile, Sauté onion and garlic until soft, then add cumin, paprika, oregano — stir until fragrant.
Prepare the Filling
Add black beans, sauteed onion mixture and sweet potatoes, cream and cheeses.
Mix well and season with salt u0026 pepper.
Shape the Mini Pie Crusts
Divide into 4 pieces, roll each to fit mini pie tins/ramekins.
Press in gently, trim edges, and prick base with a fork.
Blind bake
Preheat oven at 375°F (190°C). Butter the pie tins. Line with parchment and beans/rice or you could add just add beans/rice. Bake 8–10 minutes at 375°F (190°C).
Remove weights and cool slightly.
Cool the pie crust
Remove weights after baking and cool slightly.
Assemble
Spoon filling into each mini crust. Brush crust edges with milk or cream.
Roll out remaining dough into 4 tops. Place over pies. Seal edges by crimping with fork or fingers.
Bake
Cut a few small slits for steam, brush the tops with milk or cream (and sprinkle cheese if you like), then bake at 375°F (190°C) for 20–25 minutes until golden and the filling is hot and creamy; cool 5–10 minutes before serving.

Pro Tips to make tasty and perfect Eggless Sweet Potato Pies

Keep butter cold for the flakiest crust — work quickly and chill dough if it softens.
Don’t over-knead — press and fold just until dough comes together (prevents a tough crust).
Use a thick filling — too much liquid can make the bottom crust soggy.
If short on time, skip blind baking and bake a little longer for a crisp base.
Brush the top with milk + a little melted butter for the best golden color.
Let pies rest 5–10 minutes so the filling sets before cutting.
Make the filling 1 day ahead and refrigerate → easy holiday prep!

Serving Suggestions

Serve warm with a dollop of sour cream or herbed yogurt on the side.
Add fresh salad greens or roasted vegetables for a cozy lunch or dinner.
Perfect as a Thanksgiving appetizer or vegetarian side dish.
For a fun touch, garnish with a tiny rosemary sprig or thyme leaves.
Great in lunchboxes — just reheat in the oven for crispiness.

FAQs – Eggless Sweet Potato Pies with Black Beans

Q. Can I make these sweet potato and black bean mini pies ahead for Thanksgiving?

A. Yes! Make the filling and crust the day before, store separately in the refrigerator, then assemble and bake fresh on Thanksgiving day.

Q. How do I prevent the bottom crust from getting soggy in savory pies?

A. Blind bake the crust for 8–10 minutes and keep the filling thick — avoid extra liquid.

Q. Can I freeze savory sweet potato and black bean pies?

A. Absolutely — freeze the unbaked pies and bake from frozen at 375°F, adding 7–10 minutes extra baking time.

Q. Can I make this recipe vegan?

A.. Yes — use vegan butter for the crust, coconut or cashew cream instead of dairy cream, and vegan cheese or nutritional yeast.

Q. Can I use canned sweet potatoes for this recipe?

A. You can! Just drain well and mash — roasted sweet potatoes give the best flavor though.

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