The thought of hand pies always takes me back to my childhood growing up in Louisiana. There was a lady that lived down the street from my grandmother who sold these sweet treats and I was in love from the first taste. Flaky, buttery crust filled with a creamy bite of brown-sugar blended sweet potatoes results in my must-have Sweet Potato Hand Pies.
Hand pies can come baked or fried, but either way, they are a great dessert option — especially around the holidays. At Thanksgiving, these always have a place at the table. Due to their size, they are easy to enjoy and when you’re coordinating a large family meal, whipping these up minimizes planning and prep.
You can always purchase a store-bought pastry dough ahead of time, or you can make your crust from scratch a day in advance. However, I went with a homemade crust for this recipe. If you have the time, going with a homemade crust would be my preference. There is nothing like fresh pastry dough.
Making Sweet Potato Hand Pies:
- After making your pastry dough, you’ll want to place your dough in the fridge for at least an hour. By allowing your dough to chill, you give the gluten time to relax. This means a more tender dough. Plus, it makes the dough easier to work with, adds moisture back into the dough, and decreases the amount of shrinkage during the baking process.
- I used sour cream in my pastry dough to produce a softer texture, but for a more traditional (and more flaky texture), you can remove this ingredient.
- The sweet potato filling is where the party begins. Sweet potatoes have a health benefit too, but when you add butter, sugar, and cane syrup it will definitely “benefit” your taste buds. 🙂
These pies only take 17 minutes of baking until you are ready to consume the entire batch in one sitting. Just kidding…but not far fetched. When you want to add a great tasting pie recipe to your sweet tooth rotation give these Sweet Potato Hand Pies a spot on your table. Enjoy!
Want more sweet potato recipes? Check out my mini sweet potato pies made using the same tasty pie filling!Print
Flaky, buttery crust filled with a creamy bite of brown-sugar blended sweet potatoes results in my must-have Sweet Potato Hand Pies.
For the Crust:
- 1 3/4 cup All Purpose Flour
- 1/4 cup Pastry Flour
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Ground Cinnamon
- 1/2 cup Sour Cream or Crème fraîche
- Pastry Flour (to roll out)
For the sweet potato filling:
- 1 Large Sweet Potato
- 1 cup Sugar
- 1/2 cup Pure Cane Syrup
- 1/2 cup Powdered Sugar
- 1 cup Light Brown Sugar
- 1 cup Melted Butter
- 1/4 cup Heavy Whipping Cream
- 3 tsp Vanilla Extract
- 2 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- Begin by adding the ingredients for the crust into a bowl. Mix by hand and form into a large ball of dough. Cover the top of the bowl with plastic wrap and place in the refrigerator for an hour.
- Will the crust is sitting, peel the skin from the sweet potatoes and cut into large cubes. Boil for 30 minutes. Drain. In a large bowl, smash the sweet potatoes, add all remaining sweet potato filling ingredients and blend.
- Spread pastry flour over counter top. Slightly cover dough with flour then cut in half. Roll each half into a ball, and cut each ball into four pieces.
- Flatten each dough piece. Add a hefty scoop of sweet potato filling in the center. Fold the dough over the sweet potato filling and seal with fingers. Roll the ends over.
- Cut three holes into the top of the dough and place onto a baking sheet. Add 1 egg and 1 tbsp of water into a bowl. Brush egg mixture over the top of each hand pie.
- Pre-heat oven to 400 degrees. Bake pies for 17 to 20 minutes.
- Remove from baking sheet, allow to cool, then serve.
- Category: Dessert
- Method: Baked
- Cuisine: American
- Calories: 715
- Sugar: 76.1g
- Sodium: 171mg
- Fat: 24.8g
- Carbohydrates: 121.4g
- Fiber: 2g
- Protein: 6.5g
- Cholesterol: 65mg
Keywords: Sweet Potato Hand Pies, Hand Pies, Thanksgiving dessert, sweet potato desserts