Sweet Potato Hand Pies

Imagine biting into a warm, flaky pastry filled with sweet, spiced mashed sweet potatoes and topped with a smooth, sweet glaze that melts in your mouth. These Sweet Potato Hand Pies are the perfect handheld treat that brings together the comforting flavors of fall in a convenient, portable package. The crispy exterior gives way to a velvety sweet potato filling that’s warmly spiced with cinnamon and nutmeg, creating an irresistible contrast of textures and flavors. Whether enjoyed as a dessert, snack, or even breakfast treat, these Sweet Potato Hand Pies will quickly become a family favorite. You’ll learn how to create these delicious pastries from scratch, with tips for perfect frying and glazing techniques that ensure outstanding results every time.

Why You’ll Love This Recipe

These Sweet Potato Hand Pies are sure to become a staple in your recipe collection for many delicious reasons. First, they strike the perfect balance between sweet and spiced, with the natural sweetness of the potatoes complemented by warm cinnamon and nutmeg. The contrasting textures are truly what makes these hand pies exceptional – the exterior provides that satisfying crisp crunch that gives way to the smooth, velvety sweet potato filling inside.

What’s particularly wonderful about these sweet potato pastries is their versatility. They’re equally appropriate as a special breakfast treat, an afternoon snack with coffee or tea, or as a delightful dessert that doesn’t require utensils. The individual portions make them perfect for gatherings or potlucks where finger foods are preferred.

Additionally, while these Sweet Potato Hand Pies look impressive, they’re surprisingly straightforward to make. You can use homemade pie crust for an extra-special touch or save time with store-bought crust without sacrificing flavor. The frying process creates a golden exterior that simply can’t be matched by baking, and the sweet glaze adds both beauty and an extra layer of indulgence.

Ingredients List for the Sweet Potato Hand Pies

These Sweet Potato Hand Pies use simple, wholesome ingredients that combine to create something truly special. The sweet potatoes provide the perfect canvas for warm fall spices, while the pie crust delivers that irresistible flakiness we all crave.

• 1 homemade pie crust recipe, (or 2 boxes store-bought)
• 2 cups (240 g) mashed sweet potatoes
• ¼ cup (50 g) light brown sugar, (packed)
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Canola oil, (for frying)
• 3 cups (375 g) confectioners’ sugar
• 6-9 tablespoons whole milk

Pro Tips

When making Sweet Potato Hand Pies, a few expert techniques will elevate your results from good to outstanding:

Temperature control is crucial: When frying the hand pies, maintain the oil at exactly 375°F. Too cool, and your pies will absorb excess oil and become greasy; too hot, and they’ll burn before cooking through. An instant-read thermometer is invaluable here – check the temperature before adding each batch, as it will drop after frying.

Perfect sealing technique: To prevent filling leakage during frying, ensure your pies are properly sealed. After adding the sweet potato filling, brush the edges of the dough with water, then press firmly with a fork to crimp. For extra insurance against leaks, chill the assembled pies for 15-20 minutes before frying to firm up the dough.

Glaze while warm: Apply the confectioners’ sugar glaze while the hand pies are still warm, but not hot. This temperature sweet spot (about 5 minutes after removing from the oil) allows the glaze to adhere properly and partially set, creating that perfect sweet coating without making the pastry soggy. For an extra-professional finish, place the glazed pies on a wire rack over a baking sheet to catch drips.

Instructions

Step 1: To a medium bowl, add mashed sweet potatoes. Stir in the light brown sugar, cinnamon, and nutmeg until fully combined. Set aside.

Step 2: On a lightly floured surface, roll out the pie crust to ⅛-inch thick. Use a 4-5 inch round cookie cutter to cut the crust. (You should get 26-28 pie crust rounds if using homemade; it may be less if using store-bought.)

Step 3: Add 1 tablespoon of sweet potato filling to each round.

Step 4: Fold each mini pie crust into a half-moon shape. Use water to wet the edges to help seal each crust. Crimp with a fork and set aside.

Step 5: In a medium pot over medium heat, add 2-3 inches of oil. Heat the oil until it reaches a temperature of 375°F.

Step 6: Place 2-3 hand pies into the hot oil. Fry until golden brown (2-3 minutes). Transfer to a paper towel-lined baking sheet. (Before adding each batch of hand pies, make sure the temperature of the oil is at 375°F; it may cool down after each batch.)

Step 7: In a small bowl, whisk together the confectioners’ sugar and 6 tablespoons of milk. Add more milk if needed, 1 tablespoon at a time, until the glaze reaches a pourable consistency.

Step 8: While the hand pies are still warm, coat each with the glaze.

Variations

The classic Sweet Potato Hand Pies are delicious on their own, but there are several exciting variations you can try to customize this recipe:

Maple Pecan: Add a tablespoon of maple syrup to the sweet potato filling and fold in ¼ cup of finely chopped pecans for added crunch and flavor. This variation enhances the fall flavor profile and adds wonderful textural contrast. You can also add a small splash of maple extract to the glaze for a cohesive flavor profile.

Baked Version: If you prefer to avoid frying, these sweet potato pastries can be baked instead. Preheat your oven to 375°F, brush the assembled hand pies with an egg wash (1 egg beaten with 1 tablespoon water), and bake for 20-25 minutes until golden brown. The texture will be different but still delicious, with a more traditional pie crust finish.

Spiced Pumpkin Version: Replace the sweet potato with the same amount of pumpkin puree (not pumpkin pie filling) and increase the spices by adding ¼ teaspoon ground ginger and ⅛ teaspoon ground cloves. This creates a perfect pumpkin hand pie variation that’s ideal for fall gatherings and Thanksgiving celebrations.

Storage and Serving

Sweet Potato Hand Pies are best enjoyed fresh, but they can be stored properly to maintain their quality. Once completely cooled, store the hand pies in an airtight container at room temperature for up to 2 days. To prevent them from becoming soggy, place parchment paper between layers if stacking.

For longer storage, refrigerate for up to 5 days. When ready to enjoy, reheat them in a 350°F oven for 5-7 minutes to restore some of the exterior crispness. These hand pies can also be frozen before glazing – freeze in a single layer, then transfer to a freezer bag for up to 3 months. Thaw and warm in the oven before glazing.

For serving, these versatile treats shine in multiple settings. Pair them with vanilla ice cream for an elevated dessert, or serve alongside a mug of hot apple cider for a cozy autumn snack. For brunch, arrange them on a platter with fresh fruit for a sweet offering that complements savory breakfast dishes. They also make perfect portable treats for picnics, potlucks, or as homemade gifts during the holiday season.

FAQs

Can I use canned sweet potatoes instead of fresh?
Yes, canned sweet potatoes can work in this recipe. Drain them well and mash until smooth. However, fresh sweet potatoes typically provide better flavor. If using canned, you may want to reduce the brown sugar slightly as canned varieties often contain added sweeteners.

Can I bake these hand pies instead of frying them?
Absolutely! While the fried version has a distinctive texture and flavor, baked Sweet Potato Hand Pies are delicious too. Brush with egg wash, bake at 375°F for 20-25 minutes until golden brown, then glaze as directed once slightly cooled.

Why did my hand pies burst open during frying?
This usually happens when the edges aren’t sealed properly or there’s too much filling. Make sure to use only 1 tablespoon of filling per pie, wet the edges thoroughly before crimping, and press firmly with a fork. Chilling the assembled pies for 15 minutes before frying can also help prevent bursting.

How can I tell when the oil is at the right temperature without a thermometer?
If you don’t have a thermometer, drop a small piece of pie crust into the oil. It should bubble moderately and begin to brown within about 60 seconds. If it browns too quickly, the oil is too hot; if it barely bubbles, the oil needs to heat longer.

Can I make the filling and dough ahead of time?
Yes! Both the sweet potato filling and pie dough can be prepared up to 2 days in advance and stored in the refrigerator. The assembled (but not fried) hand pies can also be refrigerated overnight or frozen for up to a month before frying.

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