Name: Easy Sweet Potato Hand Pies
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 8-10
Ingredients: 2 medium sweet potatoes; 1/2 cup brown sugar; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/2 tsp vanilla extract; 2 tbsp butter, melted; 1/4 cup heavy cream; 1 package pie crusts; 1 egg; 1 cup powdered sugar; 2-3 tbsp milk; 1/2 tsp vanilla extract

Sweet Potato Hand Pies are more than just a treat; they’re a comforting embrace in every bite. Imagin extracte flaky, golden pastry cradling a warm, cinnamon-spiced filling that sings of autumn harvests and cozy kitchens. Why do we fall so head over heels for these delightful parcels? It’s the perfect marriage of sweet and savory, the comforting aroma that fills your home as they bake, and the sheer joy of holding a portable slice of sunshine in your hands. Unlike their larger pie counterparts, sweet potato hand pies offer individual perfection, making them ideal for parties, picnics, or simply a moment of personal indulgence. What truly sets these apart is the luscious, velvety sweet potato filling, elevated by just the right blend of spices that awakens the senses and leaves you craving more. Get ready to fall in love with this classic comfort food reinvented.

Ingredients:

2 medium sweet potatoes
½ cup brown sugar
1 tsp cinnamon
½ tsp nutmeg
½ tsp vanilla extract
2 tbsp butter, melted
¼ cup heavy cream
1 package pie crusts (typically contains 2 crusts)
1 egg
1 cup powdered sugar
2-3 tbsp milk
½ tsp vanilla extract (for the glaze)

Preparing the Sweet Potato Filling

The foundation of our delicious Sweet Potato Hand Pies is a rich and flavorful sweet potato filling. To start, we need to prepare our sweet potatoes. Wash them thoroughly under cool running water to remove any dirt. You can peel them if you prefer a smoother filling, but leaving the skin on will add a rustic charm and extra nutrients. The easiest way to cook the sweet potatoes is to pierce them several times with a fork, which allows steam to escape during cooking and prevents them from bursting. Place the pierced sweet potatoes on a baking sheet and roast them in a preheated oven at 400°F (200°C) for about 45-60 minutes, or until they are fork-tender. The exact cooking time will depend on the size of your sweet potatoes. Once they are cooked, remove them from the oven and let them cool slightly until they are manageable to handle. When they are cool enough to touch, scoop the flesh out of the skins into a medium-sized mixing bowl. Discard the skins.

Now, it’s time to transform the soft sweet potato flesh into a luscious filling. Add the ½ cup of brown sugar to the bowl with the sweet potato. The brown sugar will not only sweeten the filling but also contribute a lovely caramel note. Next, sprinkle in the 1 teaspoon of cinnamon and ½ teaspoon of nutmeg. These warm spices are essential for that classic autumnal flavor that pairs so beautifully with sweet potato. Add the ½ teaspoon of vanilla extract for an extra layer of aromatic sweetness. Then, pour in the 2 tablespoons of melted butter. The butter will add richness and moisture to the filling, making it wonderfully smooth. Finally, incorporate the ¼ cup of heavy cream. The heavy cream is the secret ingredient that will make our filling incredibly creamy and decadent. Using a fork or a potato masher, vigorously mash and mix all the ingredients together until you have a smooth, cohesive filling with no large lumps of sweet potato remaining. Taste the filling at this stage and adjust the sweetness or spice levels if desired, though this combination is usually spot on. Set the filling aside to cool completely while you prepare the pie crusts.

Assembling the Hand Pies

With our delicious sweet potato filling ready, we can now move on to assembling the Sweet Potato Hand Pies. Unpack your package of pie crusts. If your pie crusts are frozen, make sure to thaw them according to the package directions. Usually, this involves leaving them at room temperature for about 15-20 minutes until they are pliable. Carefully unroll each pie crust onto a lightly floured surface. It’s important to work with pie crusts that are cool but not stiff, as this makes them easier to handle and less likely to tear.

Using a round cookie cutter, a biscuit cutter, or even the rim of a drinking glass (about 4-5 inches in diameter), cut out as many circles as you can from each pie crust. You should aim for at least 8-10 circles, depending on the size of your cutter and the pie crusts. You can re-roll the scraps of dough once to get a few more circles, but be careful not to overwork the dough, as this can make the crust tough. You’ll need one circle for the bottom of each hand pie and another for the top.

Filling and Sealing the Hand Pies

Now comes the fun part: filling and sealing our Sweet Potato Hand Pies! Take one pie crust circle and place it on a parchment-lined baking sheet. Spoon about 1 to 2 tablespoons of the cooled sweet potato filling onto the center of the dough circle. Be generous, but don’t overfill, as this can make it difficult to seal the edges properly. Leave about a ½-inch border around the edge of the dough clear of filling.

Take a second pie crust circle and place it directly over the filling on the first circle. Gently press down around the filling to push out any air pockets. Now, it’s time to seal the edges. You can do this by pressing down with your fingers to crimp the edges together, or for a more decorative finish, use the tines of a fork to press around the entire perimeter of the hand pie, creating a beautiful and secure seal. This also helps to prevent the filling from leaking out during baking. Repeat this process with the remaining pie crust circles and filling until all your hand pies are assembled.

Baking the Sweet Potato Hand Pies

Before we bake these delightful treats, we need to prepare them for their golden-brown transformation. In a small bowl, whisk together the egg with about 1 tablespoon of water. This creates an egg wash. Using a pastry brush, gently brush the tops of each Sweet Potato Hand Pie with the egg wash. This egg wash will give the crust a lovely golden sheen and a slightly crispier texture once baked. For extra visual appeal and to allow steam to escape, poke a small slit or two in the top of each hand pie with the tip of a sharp knife. This also helps to prevent the crust from puffing up unevenly.

Preheat your oven to 375°F (190°C). Arrange the assembled hand pies on the prepared baking sheet, ensuring they have a little space between them. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbling slightly through the vents. The exact baking time will vary depending on your oven, so keep a close eye on them during the last few minutes of baking. Once they are beautifully golden and cooked through, carefully remove the baking sheet from the oven and let the hand pies cool on the baking sheet for about 10-15 minutes before transferring them to a wire rack to cool completely. This allows the filling to set up properly.

Glazing the Sweet Potato Hand Pies

While the Sweet Potato Hand Pies are cooling, let’s prepare a simple yet delightful glaze that will add the perfect finishing touch. In a medium bowl, combine the 1 cup of powdered sugar. Gradually add the 2-3 tablespoons of milk, starting with 2 tablespoons, and stir until you achieve a smooth, drizzly consistency. You may need to add a little more milk if the glaze is too thick, or a touch more powdered sugar if it becomes too thin. Add the remaining ½ teaspoon of vanilla extract to the glaze for an extra hint of flavor. Stir well to combine.

Once the hand pies have cooled to a temperature that is warm but not hot to the touch, you can begin extract glazing them. Drizzle the glaze generously over the tops of each hand pie. You can use a spoon to create drizzles or pour it from the bowl if it’s a pouring consistency. The warmth of the hand pies will help the glaze to slightly melt and adhere beautifully. If you like, you can sprinkle a little extra cinnamon or some finely chopped pecans over the glaze before it sets for added texture and flavor. Let the glaze set for about 15-20 minutes before serving. These Sweet Potato Hand Pies are wonderful served warm or at room temperature.

Conclusion:

You’ve now got everything you need to whip up a batch of delicious Sweet Potato Hand Pies! These little pockets of joy are perfect for any occasion, from a quick breakfast on the go to a delightful dessert after dinner. The sweet, earthy flavor of the roasted sweet potato, combined with warm spices, encased in a flaky, buttery crust, creates a truly comforting and satisfying treat. We encourage you to give this recipe a try – it’s surprisingly simple and the results are incredibly rewarding!

For serving, these Sweet Potato Hand Pies are fantastic on their own, but you can also elevate them with a dusting of powdered sugar, a drizzle of caramel sauce, or a dollop of whipped cream. They are also wonderful served warm with a scoop of vanilla ice cream.

Don’t be afraid to get creative with variations! You could add a handful of chopped pecans or walnuts to the filling for extra crunch, or incorporate a touch of gin extractger for a spicier kick. A splash of orange zest can also add a bright, fresh note. The possibilities are endless!

FAQs:

Can I make the dough for these Sweet Potato Hand Pies ahead of time?

Absolutely! The pie dough can be made up to 2 days in advance and stored in the refrigerator. Just make sure to wrap it tightly in plastic wrap. You can also freeze the dough for up to 3 months. Thaw it in the refrigerator overnight before you’re ready to use it.

How should I store leftover Sweet Potato Hand Pies?

Leftover Sweet Potato Hand Pies can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat them gently in a low oven or toaster oven to restore their flaky texture.