Description
Discover the deliciousness of homemade Sweet Potato Hand Pies – a must-try fall treat bursting with flavor.
Ingredients
Scale
- 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
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.
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg