Description
These Sweet Potato Stuffed Hand Pies are a delightful treat perfect for any occasion. With a buttery, cinnamon-spiced sweet potato filling encased in a flaky crust, these hand pies are both comforting and delicious. The optional glaze adds an extra touch of sweetness for those who like their desserts a bit more indulgent. Whether served as a snack or dessert, these hand pies are sure to be a hit!
Ingredients
Scale
- 2 medium sweet potatoes (about 2 cups mashed)
- ½ cup brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp vanilla extract
- 2 tbsp unsalted butter, melted
- ¼ 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
- ½ 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 until smooth.
- Roll out the pie crusts and cut them 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 create an egg wash.
- Brush the hand pies with the egg wash.
- Bake in the preheated oven for about 20-25 minutes or until golden brown.
- Optional: While the pies bake, make the glaze by whisking together powdered sugar, milk, and vanilla. Drizzle over the baked hand pies when cooled.
Notes
- You can use homemade pie dough if preferred over refrigerated crusts.
- The glaze is optional, but it adds a sweet finishing touch.
- Store the hand pies in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
- Prep Time: 20 minutes
- Cook Time: 25 minutes