These sweet potato hand pies are made using a deliciously sweet pie crust (sweet dough) and sweet potatoes spiced with the flavors of fall.
Naturally, these hand pies are going to be more popular during fall and winter months, when sweet potatoes are abundant.
This recipe was inspired by my neighbor Jane Theriot who told me all the stories of the old ladies down the bayou who would make pies like this. She enjoyed sampling during my recipe development and let me know when I got the recipe spot on!
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- More sweet potato recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Melanie Cagle
- Frequently asked questions: FAQs
- Sweet Potato Hand Pies
- 💬 Comments
What makes this recipe so yummy
- These pies are big - they make a great snack and will fill you up until your next meal!
- Try eating these sweet potato hand pies with a scoop of vanilla ice cream. Give your taste buds a treat.
- The sweet potatoes are not made to be overly sweet - as the pie crust has sweetness too. This recipe has the combination perfect.
- Got leftover dough? You could also make some toaster oven cookies (tea cookies) with the off-cuts of the dough.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
Hint: This recipe is a delicious way to use up any leftover sweet potatoes, or sweet potato casserole! You could even make this like pumpkin pie. Or make little apple pies.
Recipe variations and substitute ideas
- Maple Syrup - add a splash to the sweet potato mixture.
- Sour Cream - for a little tartness.
- Chai Spice Blend - I've heard of this.
- Store-bought dough - Make things simple.
- Dark Brown Sugar - instead of light brown.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I used my stand mixer to mix the butter and powdered sugar - I have an affiliate link in the recipe card below for the equipment I used.
More sweet potato recipes I think you'll love
How to store leftovers
Once the pies have cooled completely, store in an airtight container lined with paper towel at room temperature, for just 2 days. If you want to keep the pies for longer than that then you should refrigerate them.
Mel's kitchen notes
These tasty hand pies are excellent served hot with some vanilla ice cream.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
Frequently asked questions: FAQs
I used the traditional Pâte Sucrée (Sweet Pie Crust - it's French) that is traditionally used for pies and tarts. It can be quite difficult to shape into these sweet potato hand pies, but using the crust is just delicious.
No, this pie crust is soft and due to the sugar in the dough it will brown nicely.
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Sweet Potato Hand Pies
Video
Ingredients
Sweet Pie Crust
- 18 Tablespoons Unsalted Butter Room Temperature (2 Sticks + 2 Tbsp)
- 1-½ Cups Powdered Sugar
- 2 Each Large Eggs
- 3-½ Cups All Purpose Flour
- ¼ teaspoon Salt
Sweet Potato Filling
- 3 Cups Sweet Potatoes
- ½ Cup Light Brown Sugar
- 1 teaspoon Vanilla Extract
- 2 teaspoons Cinnamon
- ½ teaspoon Nutmeg
- ¼ teaspoon Salt
Instructions
- Add the butter to the bowl of a stand mixer and mix with the paddle attachment until creamy.18 Tablespoons Unsalted Butter
- Add the powdered sugar and mix together well.1-½ Cups Powdered Sugar
- Add the eggs and mix with a fork.2 Each Large Eggs
- Add half of the flour and salt and mix again with a fork.3-½ Cups All Purpose Flour, ¼ teaspoon Salt
- Then add the rest of the flour. Mix again until it has just come together.
- Empty out onto a piece of plastic wrap and mold into a disk. Place in the refrigerator for about 1 hour.
- While the dough is refrigerating, mash your sweet potatoes and mix the brown sugar, vanilla, cinnamon, nutmeg and salt into the sweet potatoes.3 Cups Sweet Potatoes, ½ Cup Light Brown Sugar, 1 teaspoon Vanilla Extract, 2 teaspoons Cinnamon, ½ teaspoon Nutmeg, ¼ teaspoon Salt
- Preheat the oven to 350°F.
- Once the dough has cooled enough (1 hour should be enough) - take half of the dough (keep the other half refrigerated until needed) and roll it out to about ⅛" thick.
- Using a large cookie cutter (6") or you could use the top of a container (like cool whip), cut out circles and place onto a baking sheet lined with parchment paper.
- Place ¼ Cup of the sweet potatoes into the center of each circle then fold the dough over in half and press down to seal. Using a fork crimp the edges.
- Repeat with the remaining dough and filling, until your baking sheet is full. The pies are quite large so will fit about 4 pies to each baking sheet.
- Bake for 25 minutes, until golden brown.
Notes
Nutrition
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Lucy says
I used your recipe, except I deep fried my pies! SOUTHERN TO THE CORE!! YUMMM!
Melanie Cagle says
I bet they were awesome!!!