Sweet Potato Hand Pies
These Sweet Potato Hand Pies have it all — a rich, buttery pie dough crust, a silky spiced sweet potato filling, and a crunchy cinnamon-sugar coating. Classic flavors turned into a handheld dessert that’s perfect for Thanksgiving!
What You’ll Love About These Hand Pies
My mom makes a sweet potato casserole every year for Thanksgiving, and it’s always my favorite part of dinner (even though it’s actually dessert). She fills it with creamy sweet potatoes and tops it with a brown sugar–pecan crumble that bakes up crunchy and caramelized for the perfect end to a plate full of Thanksgiving favorites.
These Sweet Potato Hand Pies were inspired by her casserole, as well as the traditional sweet potato pie. They have all those same cozy, nostalgic flavors wrapped in a buttery, flaky crust and finished with a sparkly cinnamon-sugar coating. Best of all, you can prep them ahead and bake them fresh when you’re ready — perfect for any holiday gathering.
Here’s what sets this recipe apart:
- A twist on a classic. All the nostalgic flavor of sweet potato pie, but in a fun, handheld version that’s perfect for sharing.
- The best crust! Flaky like pie crust, tender like a pop tart — the secret is egg yolk and milk instead of water, giving you a rich, sturdy pastry that’s perfect for handheld pies.
- That cinnamon-sugar finish. It bakes into a caramelized, crunchy coating that adds the perfect contrast to the creamy filling and makes every bite irresistible.
- Perfect for the holidays. These can be made ahead and served warm or at room temperature — great for your Thanksgiving spread or packaged up as a thoughtful homemade gift!
Ingredient Overview
Sweet Potato Filling
- Sweet Potato: The heart of these little pies! Just one large (or two medium) sweet potato makes the perfect amount of filling.
- Butter: A bit of melted butter gives the filling a silky, and rich texture.
- Brown Sugar & Granulated Sugar: I like using a mix of both for sweetness and flavor.
- Cinnamon & Nutmeg: Classic warm spices that pair beautifully with sweet potato.
- Salt: Just a pinch helps balance the sweetness.
- Vanilla Extract: A hint of vanilla ties everything together.
Rich Pie Dough
- All-Purpose Flour: The base of this tender, flaky crust.
- Granulated Sugar: Adds just a touch of sweetness.
- Salt: For balance, as always.
- Butter: COLD, cubed butter is key — it’s what creates those flaky layers we love.
- Milk: Milk over water in this pie dough makes it rich and tender as well as flaky.
- Egg Yolk: Adds richness and helps the crust bake up beautifully golden.
- Egg Wash: Just an egg and a splash of water. Brushed over each hand pie to help the cinnamon sugar stick and give them that beautiful golden-brown color as they bake.
- Granulated Sugar & Cinnamon: A simple mix that adds sparkle, crunch, and that cozy cinnamon flavor. Coating the pies before baking makes the crust extra crisp and golden.
Step-by-Step Instructions
Sweet Potato Filling
1. Roast the Sweet Potato
Preheat the oven to 400°F. Using a fork, poke several holes in the sweet potato and place it on a parchment-lined baking sheet. Roast for about 1 hour, or until tender and easily pierced with a fork.
2. Mash or Purée
Once cool enough to handle, peel off the skin and mash until smooth, or blend in a food processor.
3. Mix the Filling
Stir in the melted butter, both sugars, spices, salt, and vanilla until well combined. Cover and chill in the refrigerator while you prepare the dough.
Rich Pie Dough
1. Prep the Butter
Cut the butter into small cubes and place in the freezer while you measure the dry ingredients.
2. Combine Dry Ingredients
In a large bowl, or the bowl of a stand mixer, whisk together the flour, sugar, and salt.
3. Cut in the Butter
Add the cold butter and mix using a stand mixer with the paddle attachment on low speed, or pulse in a food processor, until the mixture forms pea-sized crumbs.
Tip: Rub some of the mixture between your fingers and thumbs, pressing to create thin, flat bits of butter — this extra step helps to make the crust extra flaky.
4. Add Wet Ingredients
In a small bowl, whisk together the milk, egg yolk, and vanilla. Slowly pour the mixture into the flour and butter, mixing on low speed just until a shaggy dough begins to form. Don’t overmix — it’s fine if a little dry flour remains at the bottom of the bowl.
5. Bring Together and Chill
Turn the dough out and gently press it together, incorporating any dry bits. Shape it into a rough rectangle (it doesn’t need to be perfect — the key is not to handle it too much so the butter stays cold). Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or overnight.
Assemble and Bake
1. Roll Out the Dough
Cut the chilled dough in half, keeping one half wrapped in the fridge while you work with the other. On a lightly floured piece of parchment paper, roll the dough into an 8×12-inch rectangle, lifting and lightly flouring as needed to prevent sticking. Transfer the rolled dough (still on the parchment) to a baking sheet and refrigerate while you roll out the second half.
2. Cut Into Rectangles
Using a ruler, cut the dough into 8 equal rectangles, each about 3×4 inches (four across the long side and two across the short side). Repeat with the other sheet of dough. Gather and re-roll any scraps to make a few extra pies.
Tip: You can also cut the dough into circles, squares, or half-moons if you prefer a different shape! Just try to re-roll the dough only once — the more it’s worked, the tougher and less flaky it will be.
3. Add the Filling
Whisk one egg with a splash of water to make the egg wash.
Brush the edges of half of the dough rectangles with egg wash. Spoon 1–2 tablespoons of sweet potato filling into the center of each, spreading slightly but leaving a border where the egg wash is.
4. Seal and Crimp
Top each filled rectangle with another piece of dough. Gently press the edges together with your fingers to seal, then use a fork to crimp all sides. Cut a few small slits or holes in the top of each pie to allow steam to escape while baking.
5. Freeze
Place the assembled hand pies on a parchment-lined baking sheet, cover with plastic wrap, and freeze for at least 1 hour or overnight. (Freezing helps the pies hold their shape and ensures a perfectly flaky crust!)
6. Preheat the Oven & Make Cinnamon Sugar
When you’re ready to bake, preheat the oven to 375°F.
In a small bowl, mix together the granulated sugar and cinnamon. Brush each frozen pie with egg wash on both sides. Roll or sprinkle generously with the cinnamon sugar until fully coated, then place them back on the parchment-lined baking sheet.
7. Bake
Bake for 20–25 minutes, or until golden brown and crisp. Let the pies cool slightly before serving. They’re best warm, but just as delicious at room temperature!
Blue Mountain Baker’s Tips
Cold Butter = Flaky Pie Crust!
Cold butter is the secret to a perfectly flaky pie crust. Why? As the butter melts in the oven, it creates steam — those little air pockets are what give the crust its crisp, flaky texture. I like using a mixer or food processor to keep my warm hands off the dough. Mix on low (or pulse the food processor) just until the mixture is coarsely combined and resembles pea-sized pieces of butter coated in flour. Before adding the wet ingredients, I like to go in and gently press some of those butter pieces flat between my fingers — turning a few of the larger pieces into thin, flaky bits of butter. It’s a little trick I picked up at one of the first bakeries I worked at when we would make hundreds of pies at Thanksgiving!
Don’t Skip the Chill Time
Letting your dough rest in the fridge doesn’t just firm up the butter — it also gives the flour time to hydrate and the gluten to relax. This results in a dough that is easier to roll out and bakes up flakier. I like to make the dough earlier in the day or the night before, so it’s ready to go when I am.
All About That Cinnamon Sugar
My favorite part about these sweet potato hand pies is the crunchy, caramelized cinnamon sugar crust. Instead of a light brushing of egg wash and a modest sprinkle, we’re going all in — fully coating each pie in cinnamon sugar before it hits the oven. Over the top? Absolutely. But it creates the crispiest, most satisfying crust with a texture that’s almost reminiscent of a fried pie. As the sugar bakes, it caramelizes into those gorgeous golden, sparkly bits that make every bite completely irresistible.
Sweet Potato Hand Pie FAQ
Absolutely! Store-bought pie dough works well if you’re short on time. I recommend choosing a high-quality, all-butter crust for the best flavor and flakiness. Keep it cold while assembling, and follow the same steps for filling, egg wash, and cinnamon sugar coating.
Roasting sweet potatoes brings out their natural sweetness and gives the best flavor and texture. You can also boil or steam them until tender, then mash or puree them the same way. Canned sweet potatoes (or “yams”) should work in a pinch — just be sure to drain any excess liquid to avoid a watery filling, and adjust the sugar as needed since canned versions can be sweeter.
Absolutely! While the recipe uses rectangles for convenience, you can get creative with any shape you like. I’ve used a circle cookie cutter to make both circle and half-moon hand pies.
Making smaller pies is a great way to get more servings, perfect for larger parties or holiday gatherings. Just remember: the more you re-roll the dough, the tougher it can get, so try to limit re-rolling to once. Also, be sure to adjust the baking time for smaller pies — they’ll bake more quickly!
If Somehow You Have Leftovers…
The baked hand pies can be stored in an airtight container at room temperature for 3–4 days. I love them warm, so pop them in the oven for a few minutes to reheat — they’ll taste just as good as freshly baked!
Unbaked, filled pies can be frozen for up to 1 month.
Both the dough and filling can be prepared 1–2 days in advance and kept refrigerated until ready to assemble — perfect for holiday prep!
If you’re looking for more fall recipes, you’ll love my Brown Butter Pumpkin Cake with Butterscotch Cream Cheese Frosting!
Recipe Card
Sweet Potato Hand Pies
Equipment
- baking sheets
- parchment paper
- Mixing bowls
- Measuring cups and spoons
- Fork
- Stand mixer or food processor
- Rolling Pin
- Pastry brush
- Whisk
- Ruler
- Plastic wrap
Ingredients
Sweet Potato Filling
- 1 large sweet potato about 250g, roasted, peeled, and puréed
- 1 ½ tablespoons (21g) unsalted butter, melted
- ¼ cup (62g) brown sugar
- 2 tablespoons (28g) granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Rich Pie Dough
- 2 ½ cups (320g) all-purpose flour plus extra for rolling
- 2 tablespoons (30g) granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks, 226g) unsalted butter cold and cubed
- 1 egg yolk
- ¼ cup (60g) milk
- ½ teaspoon vanilla extract
Cinnamon Sugar Coating
- ½ cup (100g) granulated sugar
- 1 tablespoon ground cinnamon
- 1 egg beaten with a splash of water (for egg wash)
Instructions
Sweet Potato Filling
- Roast the Sweet Potato: Preheat the oven to 400°F. Using a fork, poke several holes in the sweet potato and place it on a parchment-lined baking sheet. Roast for about 1 hour, or until tender and easily pierced with a fork.
- Mash or Purée: Once cool enough to handle, peel off the skin and mash until smooth, or blend in a food processor.
- Mix the Filling: Stir in the melted butter, both sugars, spices, salt, and vanilla until well combined. Cover and chill in the refrigerator while you prepare the dough.
Rich Pie Dough
- Prep the Butter: Cut the butter into small cubes and place in the freezer while you measure the dry ingredients.
- Combine Dry Ingredients: In a large bowl, or the bowl of a stand mixer, whisk together the flour, sugar, and salt.
- Cut in the Butter: Add the cold butter and mix using a stand mixer with the paddle attachment on low speed, or pulse in a food processor, until the mixture forms pea-sized crumbs.
- Rub some of the mixture between your fingers and thumbs, pressing to create thin, flat bits of butter — this extra step helps to make the crust extra flaky.
- Add Wet Ingredients: In a small bowl, whisk together the milk, egg yolk, and vanilla. Slowly pour the mixture into the flour and butter, mixing on low speed just until a shaggy dough begins to form. Don’t overmix — it’s fine if a little dry flour remains at the bottom of the bowl.
- Bring Together and Chill: Turn the dough out and gently press it together, incorporating any dry bits. Shape it into a rough rectangle (it doesn’t need to be perfect — the key is not to handle it too much so the butter stays cold). Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or overnight.
Assemble and Bake
- Roll Out the Dough: Cut the chilled dough in half, keeping one half wrapped in the fridge while you work with the other. On a lightly floured piece of parchment paper, roll the dough into an 8×12-inch rectangle, lifting and lightly flouring as needed to prevent sticking. Transfer the rolled dough (still on the parchment) to a baking sheet and refrigerate while you roll out the second half.
- Cut Into Rectangles: Using a ruler, cut the dough into 8 equal rectangles, each about 3×4 inches (four across the long side and two across the short side). Repeat with the other sheet of dough. Gather and re-roll any scraps to make a few extra pies.
- Whisk one egg with a splash of water to make the egg wash. Brush the edges of half of the dough rectangles with the egg wash.
- Add Filling: Spoon 1–2 tablespoons of sweet potato filling into the center of each, spreading slightly but leaving a border where the egg wash is.
- Seal and Crimp: Top each filled rectangle with another piece of dough. Gently press the edges together with your fingers to seal, then use a fork to crimp all sides. Cut a few small slits or holes in the top of each pie to allow steam to escape while baking.
- Freeze: Place the assembled hand pies on a parchment-lined baking sheet, cover with plastic wrap, and freeze for at least 1 hour or overnight. (Freezing helps the pies hold their shape and ensures a perfectly flaky crust!)
- When you’re ready to bake, preheat the oven to 375°F.
- Make the Cinnamon Sugar: In a small bowl, mix together the granulated sugar and cinnamon.
- Brush each frozen pie with egg wash on both sides. Roll or sprinkle generously with the cinnamon sugar until fully coated, then place them back on the parchment-lined baking sheet.
- Bake for 20–25 minutes, or until golden brown and crisp. Let the pies cool slightly before serving. They’re best warm, but just as delicious at room temperature!
Notes
To reheat, place in a 350°F oven for about 5 minutes, or longer if reheating from the refrigerator.
