Sweet Potato Hand Pies
A sweet pie crust holding delicious fall flavored sweet potatoes, these sweet potato hand pies are a southern classic.
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
Because of the hot weather I didn't want to use my stove, or my oven more than was necessary. I wrapped each sweet potato in plastic wrap and microwaved them for about 6 minutes each. I then scooped out the flesh into a bowl to mash together.
You could bake them potatoes, or boil them too.
This recipe is perfect for using up any leftover sweet potato casserole you might have!
Did You Make This?Please consider Leaving a Review!
Nutrition
Serving: 1g | Calories: 449kcal | Carbohydrates: 84g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 223mg | Fiber: 3g | Sugar: 50g
Sign Up for my emails and never miss another recipe!
I'll never share your email, or send you spam. Pinkie Promise!
