clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sweet Potato Hand Pies

Sweet Potato Hand Pies

  • Author: Eric Jones
  • Total Time: 1 hour 5 minutes
  • Yield: 8 1x


Flaky, buttery crust filled with a creamy bite of brown-sugar blended sweet potatoes results in my must-have Sweet Potato Hand Pies.


Units Scale

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 Crème Fraîche (see the butter alternative in the notes below)
  • Pastry Flour (for rolling out the dough)

For the sweet potato filling:

  • 1 Large Sweet Potato
  • 1/4 cup Sugar
  • 1/4 cup Pure Cane Syrup
  • 1/4 cup Light Brown Sugar
  • 1/2 cup Butter, melted
  • 1/4 cup Evaporated Milk
  • 3 tsp Vanilla Extract
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Nutmeg
  • 1/2 tsp Allspice


  1. 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 at least 30 minutes.
  2. While the crust is chilling, peel the skin from the sweet potatoes and cut them into large cubes. Boil for 30 minutes (See note below for the option to bake your sweet potatoes). Drain. In a large bowl, mash the sweet potatoes, add all remaining sweet potato filling ingredients, and blend.
  3. Spread pastry flour over the countertop. Slightly cover the dough with flour then cut in half. Roll each half into a ball, and cut each ball into four pieces. Flatten each dough piece.
  4. Add a scoop of sweet potato filling to the center. Fold the dough over the sweet potato filling and seal with fingers. Roll the ends over.
  5. Cut three holes into the top of the dough and place them onto a baking sheet (paid link)
  6. Add 1 egg and 1 tbsp of water into a bowl. Brush egg mixture over the top of each hand pie.
  7. Pre-heat oven to 400 degrees. Bake pies for 17 to 20 minutes. Remove from baking sheet (paid link), allow to cool, then serve.


For a traditional flaky pie crust: Instead of the crème fraîche, use 1 stick (4 oz.) cold salted butter, cut in 1/2-inch pieces. If you are using unsalted butter for this recipe, add 1 teaspoon salt to the dough mixture.

You can also bake your sweet potatoes instead of boiling them. Preheat your oven to 350°F. Using a fork, make a few holes on the top of the sweet potato. Place them on a baking sheet (paid link) and bake them for 1 hour. Allow to cool and remove the skin.

If you do not have pastry dough, you can substitute it for all-purpose flour.

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • 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