Sweet Potato Hand Pies
Sweet Potato Hand Pies with a buttery pie crust, creamy sweet potato filling, and a coating of cinnamon sugar that bakes up golden and crunchy — a Thanksgiving dessert perfect for sharing!
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
When making the pie dough, avoid handling it too much with your hands — keeping the butter cold is key to achieving a crisp, flaky crust when baked.
The hand pies can be shaped however you like. Use a round cutter for circles or half-moons, or stick with rectangles to make the most of the dough and minimize scraps.
Both the dough and filling can be prepared 1–2 days in advance and stored in the refrigerator. The assembled, unbaked hand pies can also be frozen for up to 1 month.
Storing Baked Hand Pies
Store at room temperature in an airtight container for 3–4 days, or in the refrigerator for up to 5–7 days.
To reheat, place in a 350°F oven for about 5 minutes, or longer if reheating from the refrigerator.
To reheat, place in a 350°F oven for about 5 minutes, or longer if reheating from the refrigerator.