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.
