Description
Homemade sweet potato hand pies blend Southern comfort with delicate pastry perfection. Flaky crust and spiced filling create an irresistible dessert that brings warmth to your kitchen and smiles to loved ones.
Ingredients
Scale
Primary Ingredients:
- 2 medium sweet potatoes
- 1 package pie crusts
- 1 egg
- 1/2 cup brown sugar
- 1/4 cup heavy cream
Spices and Flavorings:
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1/2 teaspoon vanilla extract
Finishing and Glaze Ingredients:
- 2 tablespoons butter, melted
- 1 cup powdered sugar
- 2–3 tablespoons milk
Instructions
- Pierce sweet potatoes and roast at 425°F for 45-50 minutes until completely soft and tender throughout.
- Remove sweet potatoes from oven, allow to cool slightly, then carefully peel and mash into smooth, creamy consistency.
- Incorporate sugar, ground cinnamon, nutmeg, vanilla extract, melted butter, and heavy cream into mashed sweet potatoes, mixing until uniformly blended.
- Roll out pastry dough on lightly floured surface and cut into precise 4-5 inch circular shapes using round cookie cutter or knife.
- Position spiced sweet potato mixture onto one half of each dough circle, leaving small border around edges for sealing.
- Gently fold pastry dough over filling, creating half-moon shaped pockets, then press edges firmly with fork tines to create decorative sealed border.
- Whisk egg wash and delicately brush surface of each mini pie, ensuring complete coverage for golden, glossy finish.
- Transfer mini pies onto parchment-lined baking sheet and bake at 375°F for 18-22 minutes until pastry turns rich golden brown.
- Remove from oven and let cool completely before optional drizzling of sweet glaze over top of each mini pie.
Notes
- Swap out sweet potatoes for pumpkin or butternut squash for a different seasonal twist that keeps the cozy flavor profile intact.
- Use gluten-free pie crust mix to make these mini pies friendly for those with wheat sensitivities, ensuring everyone can enjoy the delicious treat.
- Reduce sugar content by using monk fruit sweetener or cutting total sugar by one-third for a lighter dessert that still maintains rich, warm spice notes.
- Freeze unbaked pies for quick future desserts by placing them on a baking sheet, freezing until solid, then storing in freezer bags for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: Southern Cuisine
Nutrition
- Serving Size: 8
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg