Go Back
To make sweet potato hand pies, you need the following ingredients: - 2 medium sweet potatoes (about 1 lb), peeled and cubed - 1/4 cup brown sugar - 1 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1 tablespoon unsalted butter, melted - 1 tablespoon pure vanilla extract - 1 package of refrigerated pie crusts (contains 2 crusts) - 1 large egg (for egg wash) - Pinch of salt - Optional: powdered sugar for a finishing touch You can also try these optional ingredients to switch up the flavor: - 1/4 cup chopped pecans for crunch - 1/4 cup raisins or dried cranberries for sweetness - A splash of maple syrup for extra richness Gather these tools to help you make the hand pies: - Large pot for boiling sweet potatoes - Mixing bowl for the filling - Fork or potato masher for mashing - Rolling pin for the pie crust - Pastry cutter or large bowl for cutting dough circles - Baking sheet lined with parchment paper - Pastry brush for the egg wash First, boil water in a pot. Once boiling, add the cubed sweet potatoes. Cook them for 15 to 20 minutes. You want them to be fork-tender. After cooking, drain the water. Let the sweet potatoes cool until you can handle them. In a mixing bowl, mash the cooked sweet potatoes with a fork. Make sure they are smooth. Next, add 1/4 cup of brown sugar, 1 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg. Pour in 1 tablespoon of melted butter and 1 tablespoon of vanilla extract. Don’t forget a pinch of salt. Mix everything until it’s well combined, then set it aside to cool fully. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This helps with cleanup later. Roll out the refrigerated pie crusts on a floured surface. Cut each crust into circles that are about 5-6 inches wide. Spoon about 1 tablespoon of the sweet potato filling into the center of each circle. Be careful not to overfill them. Fold each circle in half to make a half-moon shape. Use a fork to press the edges together. This keeps the filling from leaking. In a small bowl, beat 1 egg. Brush the tops of the hand pies with this egg wash. This gives them a nice golden color. Place the pies on your baking sheet, leaving space between them. Bake for 20 to 25 minutes until they are puffed and golden brown. After baking, take them out and let them cool on a wire rack. If you want, you can dust them with powdered sugar. Serve these warm for the best taste. They look great on a platter, especially with fresh mint leaves for color. For the full recipe, check the main section. To make the best pie crust, start with cold ingredients. Cold butter and water help create a flaky texture. When rolling out the dough, keep it about 1/8 inch thick. This thickness ensures the crust holds the filling well. Don’t overwork the dough; mix until just combined. For extra flavor, sprinkle a little salt in the dough. One common mistake is overfilling the pies. Too much filling causes them to burst while baking. Another mistake is not sealing the edges well. Make sure to crimp them tightly with a fork. Also, don’t forget the egg wash. Skipping it will result in pale and dull pies. Serve these sweet potato hand pies warm for the best taste. You can dust them with powdered sugar for sweetness. Pair them with a scoop of vanilla ice cream for a treat. A side of whipped cream also makes a nice touch. For a twist, add a drizzle of caramel sauce. These ideas will impress your guests and add to the fun! You can find the full recipe above to get started on these delicious hand pies. {{image_4}} You can change the filling to mix things up. Try using pumpkin puree instead of sweet potato. Apple or cherry fillings work well too. For a savory twist, use cooked ground meat or spinach with feta cheese. Each option creates a new flavor and experience. Feel free to experiment based on what you love. If you need gluten-free hand pies, use gluten-free pie crusts. Many brands offer ready-made options that taste great. You can also make your own crust using almond flour or coconut flour. Just remember, these may need extra care when rolling. The result will still be a tasty treat without the gluten. To make this recipe vegan, swap the butter for coconut oil or vegan butter. Instead of the egg wash, brush the tops with almond milk for a nice shine. Also, make sure your pie crusts do not contain any animal products. These small changes keep the hand pies delicious and friendly for all diets. For the complete recipe, check out the Full Recipe section. To keep your sweet potato hand pies fresh, let them cool completely. Place them in an airtight container. Store them in the fridge for up to three days. If you want to keep them longer, consider freezing. When you're ready to enjoy leftovers, preheat your oven to 350°F (175°C). Place the hand pies on a baking sheet. Heat them for about 10-15 minutes until warm. Avoid using the microwave. This keeps the crust crispy. To freeze hand pies, ensure they are fully cooled. Wrap each pie tightly in plastic wrap. Place wrapped pies in a freezer bag or container. They can last up to three months. When you're ready to eat, thaw them in the fridge overnight before reheating. Enjoy your tasty treat anytime! For the full recipe, check out the delightful sweet potato hand pies section above. Yes, you can use canned sweet potatoes. Drain and mash them well. Canned sweet potatoes save time and still taste great. Just be careful with the liquid; too much can make the filling too runny. Sweet potato hand pies last about three days at room temperature. For longer storage, keep them in the fridge for up to a week. Make sure they are in an airtight container to stay fresh. Yes, you can make the filling ahead of time. Store it in the fridge for up to three days. You can also assemble the pies and freeze them before baking. Just pop them in the oven when you're ready. Hand pies pair well with several sauces. Consider these options: - Maple syrup for a sweet touch - Honey for a light drizzle - Yogurt sauce for a creamy contrast Experiment and find your favorite! Yes, you can make a healthier version. Use whole wheat pie crust for added fiber. You can also reduce sugar or use natural sweeteners like honey or maple syrup. Swap butter for coconut oil for a lighter option. Check out the Full Recipe for more details! You learned about sweet potato hand pies, from ingredients to baking. Remember to use good tools and follow steps closely. Avoid common mistakes for the best pies. Explore variations for more flavor, too. Store leftovers right and reheat for tasty snacks. With these tips, you can make hand pies that everyone will love. I hope you feel ready to try this fun recipe! Enjoy your cooking adventure!

Sweet Potato Hand Pies

Indulge in the joy of baking with these delightful sweet potato hand pies! Perfectly filled with a creamy cinnamon-sweetened potato mix and wrapped in flaky crust, these treats are easy to make and hard to resist. Whether for a cozy dessert or a festive gathering, they'll surely impress. Click through for the step-by-step recipe and bring these delicious hand pies to your table today!
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes (about 1 lb), peeled and cubed

1/4 cup brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon unsalted butter, melted

1 tablespoon pure vanilla extract

1 package of refrigerated pie crusts (contains 2 crusts)

1 large egg (for egg wash)

Pinch of salt

Optional: powdered sugar for a finishing touch

Instructions
 

Cook Sweet Potatoes: Begin by bringing a pot of water to a rolling boil. Add the cubed sweet potatoes and cook for 15-20 minutes, or until they are fork-tender. Drain the sweet potatoes and allow them to cool slightly until they are manageable to handle.

    Prepare the Filling: In a mixing bowl, mash the cooked sweet potatoes using a fork or potato masher until you achieve a smooth consistency. Then, incorporate the brown sugar, ground cinnamon, ground nutmeg, melted butter, vanilla extract, and a pinch of salt into the mashed sweet potatoes. Mix well until all ingredients are thoroughly combined, then set aside to cool completely.

      Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.

        Roll Out Pie Crust: On a lightly floured counter or work surface, roll out the refrigerated pie crusts if necessary. If they come pre-rolled, simply unroll them. Using a pastry cutter or a large bowl as a template, cut each crust into circles approximately 5-6 inches in diameter.

          Fill the Hand Pies: Spoon a generous dollop of the sweet potato filling into the center of each pastry circle. Be careful not to overfill; about a tablespoon of filling should suffice.

            Seal the Pies: Fold each dough circle in half to form a half-moon shape. Use a fork to crimp the edges, ensuring they are securely sealed to prevent leaks during baking.

              Egg Wash: In a small bowl, beat the egg until well mixed. Using a pastry brush, gently coat the tops of the hand pies with the egg wash. This will create a beautiful golden glaze as they bake.

                Bake: Arrange the hand pies on your prepared baking sheet, leaving space between each one. Bake in the preheated oven for 20-25 minutes, or until the hand pies are puffed and golden brown.

                  Cool and Dust: Once the hand pies are finished baking, remove them from the oven and let them cool slightly on a wire rack. If desired, dust them lightly with powdered sugar for an elegant finishing touch.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 8 delightful hand pies

                      - Presentation Tips: Serve these hand pies warm on a decorative platter, garnished with a sprinkle of powdered sugar and a few fresh mint leaves for a pop of color.