Description
These delightful hand pies are filled with a sweet and spiced mashed sweet potato filling, encased in a golden, flaky crust. Perfect for fall or holiday gatherings, these mini pies are both comforting and delicious. Serve them with a drizzle of glaze for an extra touch of sweetness!
Ingredients
Scale
- 2 medium sweet potatoes (about 2 cups mashed)
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp vanilla extract
- 2 tbsp unsalted butter, melted
- 1/4 cup heavy cream or milk
- 1 package refrigerated pie crusts (or homemade pie dough)
- 1 egg (for egg wash)
- 1 tbsp water (to mix with the egg)
For the Glaze (Optional):
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla
Instructions
- Preheat the oven to 375°F (190°C).
- Peel, dice, and boil the sweet potatoes until soft. Drain and mash.
- In a bowl, mix the mashed sweet potatoes with brown sugar, cinnamon, nutmeg, vanilla extract, melted butter, and heavy cream or milk.
- Roll out the pie crusts and cut into circles.
- Spoon a tablespoon of the sweet potato filling onto each circle.
- Fold the circles in half and crimp the edges with a fork to seal.
- Whisk the egg and water together to make an egg wash.
- Brush the hand pies with the egg wash.
- Bake for 20-25 minutes, or until golden brown.
- If desired, mix powdered sugar, milk, and vanilla to make a glaze. Drizzle over the hand pies.
Notes
- These hand pies can be made ahead and stored in the fridge for up to 2 days before baking.
- For a twist, add chopped pecans or walnuts to the filling.
- If you prefer, you can skip the glaze and enjoy them as is, or dust with powdered sugar instead.
- Prep Time: 20 minutes
- Cook Time: 25 minutes