Description
These Sweet Potato Hand Pies are individual, handheld pastries that capture the warmth of Southern comfort. With a silky, spiced sweet potato filling encased in a golden, flaky crust, they offer the perfect balance of earthy sweetness and buttery crunch. Ideal for holiday gatherings, brunch, or a comforting snack, these pies are a nostalgic treat that celebrates the simple beauty of seasonal ingredients made with care and intention.
Ingredients
2 cups mashed roasted sweet potatoes
1/2 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 tsp vanilla extract
2 packages refrigerated pie crusts
1 egg (for egg wash)
1 tbsp milk
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium bowl, combine the mashed sweet potatoes, brown sugar, cinnamon, nutmeg, salt, and vanilla extract until smooth.
Roll out the pie crusts on a lightly floured surface and cut into 5-inch circles.
Place a generous tablespoon of the sweet potato filling in the center of each circle.
Lightly moisten the edges of the dough with water, then fold the crust over to form a half-moon shape.
Use a fork to crimp the edges tightly and seal the pies.
Whisk the egg and milk together to create an egg wash and brush it over the top of each hand pie.
Cut small slits in the top of each pie to allow steam to escape.
Bake for 20-25 minutes or until the crust is golden brown.
Cool on a wire rack before serving warm.
Notes
Store leftover hand pies in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F oven for 5-10 minutes to restore their crispness. You can also add a pinch of cardamom or ginger to the filling for a more complex spice profile.
Nutrition
- Serving Size: 1 hand pie
- Calories: 210
- Sugar: 9g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg