If you have a soft spot for cozy, comforting treats that bring a little sweetness and spice into your day, this Sweet Potato Hand Pies Recipe will become your new obsession. These golden, flaky hand pies are bursting with a luscious sweet potato filling, subtly seasoned with warm cinnamon and nutmeg, creating a delightful balance of flavor that feels just like autumn wrapped in pastry. Whether you make the crust from scratch or opt for store-bought convenience, each bite promises a perfect harmony of crispy exterior and creamy, sweet interior that’s simply irresistible.
Ingredients You’ll Need
Gathering simple, wholesome ingredients makes all the difference in this Sweet Potato Hand Pies Recipe. Each component plays a crucial role—from the smooth mashed sweet potatoes that provide the rich filling, to the spices that awaken your senses, and the crunchy crust that envelopes every bite with buttery goodness.
- Pie crust: Use either homemade or store-bought for flaky, tender pastry that holds the filling beautifully.
- Mashed sweet potatoes (2 cups): The star of the filling, offering natural sweetness and creamy texture.
- Light brown sugar (¼ cup): Adds a gentle caramel note that enhances the sweet potatoes.
- Ground cinnamon (½ teaspoon): Warms the filling with its inviting, classic spice aroma.
- Ground nutmeg (¼ teaspoon): Subtly complements the cinnamon for a perfectly balanced spice blend.
- Canola oil: Ideal for frying, ensuring the pies crisp up evenly without overpowering flavor.
- Confectioners’ sugar (3 cups): The base for the glaze that adds a sweet, decorative finish.
- Whole milk (6-9 tablespoons): Used to create a smooth, pourable glaze to coat the pies.
How to Make Sweet Potato Hand Pies Recipe
Step 1: Mix the Filling
Start by gently combining the creamy mashed sweet potatoes with light brown sugar, cinnamon, and nutmeg. This mixture forms the rich, fragrant filling that delivers the comforting flavors we all love. Mixing it well ensures every bite is perfectly sweet and spiced.
Step 2: Prepare the Dough Circles
Roll your pie crust out to a thin ⅛-inch thickness on a floured surface and use a 4-5 inch round cookie cutter to create about 26-28 circles. This thickness hits the sweet spot between tender and sturdy, so your pies hold together while frying.
Step 3: Fill and Seal the Hand Pies
Place a generous tablespoon of your sweet potato filling on one half of each dough circle. Fold the dough over to make a charming half-moon shape, then moisten the edges with a little water and crimp with a fork for a neat, sealed finish that keeps all that filling inside during frying.
Step 4: Fry to Golden Perfection
Heat canola oil to a steady 375°F in a medium pot before carefully lowering in 2-3 hand pies at a time. Fry for 2-3 minutes per side until the crust turns a glorious golden brown. Drain on paper towels, and keep a close eye on the oil temperature to maintain that perfect crispiness throughout.
Step 5: Whisk the Glaze
Combine confectioners’ sugar with 6 tablespoons of whole milk, whisking until smooth. Adjust the consistency by adding more milk a tablespoon at a time until your glaze is pourable enough for easy drizzling or dipping—this sweet coat adds the final irresistible touch.
Step 6: Glaze and Serve Warm
While the hand pies are still warm, generously drizzle or dip them in your freshly made glaze. Allow the glaze to set slightly, creating a delicate, sweet crust on the outside that complements the warm, spiced filling perfectly.
How to Serve Sweet Potato Hand Pies Recipe
Garnishes
Sprinkle a light dusting of extra cinnamon or a pinch of nutmeg on top of the glaze for a festive look and extra warmth. For a touch of elegance, finely chopped toasted pecans add crunch and a nutty contrast that pairs beautifully with the sweet potato filling.
Side Dishes
These hand pies shine as a snack or dessert but can also accompany a cup of spiced chai tea or a scoop of vanilla ice cream for an indulgent treat. They’re fantastic alongside a crisp salad if you want to balance sweet and savory flavors at breakfast or brunch.
Creative Ways to Present
Try arranging the pies in a rustic basket lined with parchment paper for a charming picnic vibe. Alternatively, create individual dessert plates with a drizzle of caramel sauce and a dollop of whipped cream for a restaurant-worthy presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Your leftover Sweet Potato Hand Pies Recipe treats can be stored in an airtight container at room temperature for up to two days. This keeps the crust crisp and the filling fresh, though they are at their best enjoyed the day they’re made.
Freezing
To enjoy these delightful pies any time, freeze them before frying by placing the assembled, uncooked pies on a baking sheet until firm, then transferring to a freezer bag. They’ll keep frozen for up to a month and fry beautifully straight from the freezer with just a couple extra minutes in the oil.
Reheating
Reheat leftovers in a 350°F oven for about 10 minutes to restore that crisp exterior and warm the filling. Avoid the microwave to prevent sogginess, ensuring every bite stays deliciously flaky and warm.
FAQs
Can I make these hand pies without deep frying?
Absolutely! If you prefer a lighter version, bake your assembled hand pies at 375°F for about 20-25 minutes until golden and crisp. Baking won’t yield exactly the same crispy texture as frying, but it’s a wonderful alternative.
Is it necessary to use homemade pie crust?
Not at all! Store-bought pie crust works wonderfully here and saves time. Just be mindful it might yield slightly fewer pies depending on thickness, but the flavor and texture remain delicious.
How long will the glaze keep on the pies?
The glaze sets fairly quickly but remains slightly soft. For best flavor and texture, enjoy the glazed hand pies within a few hours of glazing. Stored covered at room temperature, they can last for a day or two.
Can I substitute sweet potatoes with another filling?
While sweet potatoes are the star here, you can certainly experiment with pumpkin puree, spiced apples, or even savory fillings for a fun twist. Just adjust the spices to complement your chosen filling.
What’s the best way to ensure the pies don’t burst during frying?
Be sure to seal the edges securely with water and a fork, and avoid overfilling. Also, maintain the oil at the recommended 375°F to ensure quick sealing of the crust without absorbing excess oil.
Final Thoughts
Whipping up this Sweet Potato Hand Pies Recipe is a joyful journey into cozy flavors and approachable techniques that anyone can master. Whether for a holiday gathering or a simple afternoon treat, these hand pies bring warmth and happiness to the table. Trust me, once you make and share these, they’ll become a beloved favorite in your recipe collection—go ahead and dive into this sweet, spiced goodness!
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Sweet Potato Hand Pies Recipe
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes
- Yield: 26 hand pies
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
These Sweet Potato Hand Pies are delightful little treats featuring a flaky pie crust filled with a spiced mashed sweet potato mixture. Fried to golden perfection and topped with a creamy glaze, they offer a perfect balance of sweet, warm flavors and a crisp exterior, making them an irresistible dessert or snack.
Ingredients
Pie Crust
- 1 batch homemade pie crust recipe or 2 boxes store-bought pie crusts
Sweet Potato Filling
- 2 cups mashed sweet potatoes
- ¼ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Frying
- Canola oil, for frying (enough to fill 2-3 inches in pot)
Glaze
- 3 cups confectioners’ sugar (powdered sugar)
- 6–9 tablespoons whole milk
Instructions
- Prepare the Filling: In a medium bowl, combine the mashed sweet potatoes, light brown sugar, ground cinnamon, and ground nutmeg. Mix thoroughly until well incorporated and set aside to let the flavors meld.
- Roll and Cut Dough: On a lightly floured surface, roll out the pie crust dough to ⅛-inch thickness. Using a 4-5 inch round cookie cutter, cut out approximately 26-28 circles from homemade dough or fewer if using store-bought crusts.
- Fill and Seal Hand Pies: Place about 1 tablespoon of the sweet potato filling on one half of each dough circle. Fold the dough over to create a half-moon shape. Moisten the edges with water to help seal, then crimp the edges securely with a fork to prevent filling leakage during frying.
- Heat Oil and Fry: Pour 2-3 inches of canola oil into a medium pot and heat over medium heat until it reaches 375°F (190°C). Carefully place 2-3 hand pies in the hot oil, frying each side for about 2-3 minutes or until golden brown and crispy. Remove the hand pies and drain on a paper towel-lined baking sheet. Maintain oil temperature between batches for even frying.
- Prepare the Glaze: In a small bowl, whisk together the confectioners’ sugar with 6 tablespoons of whole milk. Adjust the consistency by gradually adding up to 3 more tablespoons of milk, one tablespoon at a time, until the glaze is pourable but not too thin.
- Glaze the Hand Pies: While the hand pies are still warm, drizzle or dip them into the glaze. Allow the glaze to set slightly before serving for a perfect sweet finish.
Notes
- The oil temperature must be maintained at 375°F to ensure crispy and evenly cooked hand pies without absorbing excess oil.
- Do not overfill the pies to avoid filling leakage during frying.
- Homemade pie crust generally yields more hand pies and can provide a flakier texture compared to store-bought options.
- The glaze can be adjusted for thickness depending on your preference by varying the amount of milk.
- Ensure pies are drained well on paper towels to avoid greasy hand pies.
