If you have a soft spot for cozy, comforting treats with a hint of sweetness and spice, you are going to adore this Sweet Potato Hand Pies Recipe. These charming little pockets combine tender mashed sweet potatoes blended with warm cinnamon and nutmeg, all wrapped in a perfectly crisp and golden crust. Fried to golden perfection and finished with a luscious glaze, they create a flavor harmony that’s as delightful to make as it is to eat. Whether served warm as an afternoon snack or as a sweet finish to a meal, these hand pies bring homey goodness in every bite.
Ingredients You’ll Need
Gathering these simple ingredients will set you up for success. Each component plays a key role, from the creamy, spiced sweet potato filling to the flaky pie crusts, not to mention the glaze that adds the perfect finishing touch.
- Pie crust: Homemade or store-bought crust can be used; they provide the flaky, buttery base that encases the filling beautifully.
- Mashed sweet potatoes: The heart of the filling, offering natural sweetness and a creamy texture that’s irresistible.
- Light brown sugar: Adds a subtle caramel note that enhances the sweet potatoes without overpowering.
- Ground cinnamon: Imparts warm depth and aromatic spice that elevates the filling.
- Ground nutmeg: A little goes a long way to add complexity and warmth.
- Canola oil: Best for frying, it has a high smoke point and neutral flavor ensuring crisp, golden crusts.
- Confectioners’ sugar (powdered sugar): Used in the glaze for a sweet, smooth finish.
- Whole milk: Helps achieve the perfect glaze consistency for drizzling or dipping.
How to Make Sweet Potato Hand Pies Recipe
Step 1: Prepare the Filling
Start by mixing the mashed sweet potatoes, light brown sugar, ground cinnamon, and nutmeg in a medium bowl. This combination melds creamy sweetness with perfectly balanced spices, creating a filling that’s both flavorful and warm. Set it aside so the flavors can mingle while you prepare the crust.
Step 2: Prepare Crusts
Roll out your pie crust on a lightly floured surface until it reaches an even ⅛-inch thickness. Using a 4-5 inch round cookie cutter, cut out circles to form the bases of your hand pies. If you’re using homemade dough, you’ll get about 26-28 rounds; store-bought crust might yield slightly fewer. These circles will cradle the sweet potato goodness inside.
Step 3: Fill and Shape the Hand Pies
Place about 1 tablespoon of the sweet potato filling on one half of each dough circle. Fold the dough over to form a half-moon shape, then moisten the edges lightly with water. Press the edges together and crimp with a fork to seal each pie completely, making sure the filling stays put during frying. This step ensures a tidy, compact hand pie ready to crisp up beautifully.
Step 4: Fry the Hand Pies
Heat 2 to 3 inches of canola oil in a medium-sized pot over medium heat to 375°F (190°C). Carefully drop 2-3 hand pies into the hot oil at a time. Fry each side for 2-3 minutes until you see a gorgeous golden-brown color. Use a slotted spoon to remove them and let them drain on paper towel-lined baking sheets. Keep the oil temperature steady between batches for evenly cooked pies with crisp exteriors.
Step 5: Make the Glaze
Whisk together the confectioners’ sugar and 6 tablespoons of whole milk in a small bowl. Add more milk one tablespoon at a time until you get a smooth, pourable glaze that’s perfect for coating your hand pies. This sweet drizzle adds the ideal touch of shine and extra sweetness to each bite.
Step 6: Glaze and Serve
While the hand pies are still warm, either dip them into the glaze or drizzle it generously over the top. Allow the glaze to set slightly before serving. This final step adds a delightful sweetness that perfectly complements the spiced sweet potato filling and flaky crust, making your hand pies absolutely irresistible.
How to Serve Sweet Potato Hand Pies Recipe
Garnishes
Sprinkling a little extra cinnamon or nutmeg on top of the glaze can add a lovely hint of spice and enhance the aroma. For a pop of color and added texture, consider a few toasted pecans or a dusting of finely chopped fresh herbs like rosemary for a subtle savory contrast.
Side Dishes
These hand pies shine as a snack on their own, but they also pair beautifully with simple sides like a crisp green salad dressed lightly with vinaigrette or a warm cup of spiced apple cider. Both complement the sweetness and spices of the hand pies wonderfully.
Creative Ways to Present
Serving the hand pies on a rustic wooden board or an autumn-themed platter enhances their cozy appeal. For parties, arrange them alongside small bowls of whipped cream or vanilla yogurt for dipping. You could even turn them into mini dessert samplers by pairing each with different flavored glazes or sprinkles.
Make Ahead and Storage
Storing Leftovers
Store any leftover Sweet Potato Hand Pies in an airtight container at room temperature for up to two days. For longer freshness, refrigeration is a good option, but be sure to warm them slightly before serving to bring back that freshly-fried crispness.
Freezing
If you want to make these ahead, assemble the hand pies but skip frying. Arrange them on a baking sheet lined with parchment paper and freeze until solid. Transfer to a freezer bag and keep for up to three months. When ready, fry directly from frozen, allowing a little extra cooking time.
Reheating
To enjoy your hand pies the next day, reheat them in a preheated oven at 350°F (175°C) for about 10 minutes or until warm and crisp again. Avoid microwaving as it can make the crust soggy, detracting from their delicious texture.
FAQs
Can I bake the Sweet Potato Hand Pies instead of frying?
Absolutely! Baking the hand pies at 375°F (190°C) for about 20 minutes or until golden brown is a healthier alternative. They may be a bit less crisp but will still have wonderful flavor and texture.
What type of sweet potatoes work best for this recipe?
Orange-fleshed sweet potatoes are ideal for their natural sweetness and creamy texture. Be sure to cook and mash them well to achieve a smooth filling that blends seamlessly with the spices.
Can I make the pie crust from scratch?
Yes! Homemade pie crust adds a wonderful buttery flavor and flaky texture. If you do use a store-bought crust, try to choose one that’s high quality for the best results.
Is it necessary to glaze the hand pies?
The glaze adds an extra layer of sweetness and a beautiful finish, but you can certainly enjoy the hand pies without it. A light dusting of powdered sugar is a nice alternative.
How long can I keep the glazed hand pies fresh?
Once glazed, it’s best to enjoy the hand pies within a day as the glaze can soften the crust over time. For longer storage, keep them unglazed and add the glaze just before serving.
Final Thoughts
This Sweet Potato Hand Pies Recipe is an absolute delight that captures the spirit of cozy gatherings and homey comfort food. It’s simple to prepare, full of warm flavors, and perfectly shareable. I can’t wait for you to try making these charming treats—it’s the kind of recipe that becomes a fast favorite for snacking, holidays, or anytime you crave a lovingly sweet bite.
Print
Sweet Potato Hand Pies Recipe
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 26 servings
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
Delicious Sweet Potato Hand Pies featuring a flaky pie crust filled with a spiced sweet potato mixture, fried to golden perfection and finished with a sweet milk glaze. Perfect as a comforting dessert or snack with a delightful balance of creamy filling and crispy exterior.
Ingredients
Pie Crust
- 1 batch homemade pie crust recipe or 2 boxes store-bought pie crusts
Filling
- 2 cups mashed sweet potatoes
- ¼ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Frying
- Canola oil, for frying (2-3 inches in the pot)
Glaze
- 3 cups confectioners’ sugar (powdered sugar)
- 6–9 tablespoons whole milk
Instructions
- Prepare Filling: In a medium bowl, combine the mashed sweet potatoes, brown sugar, ground cinnamon, and ground nutmeg. Mix thoroughly to incorporate the spices evenly and set aside while preparing the crust.
- Prepare Crusts: On a lightly floured surface, roll out the pie crust dough to about â…›-inch thickness. Use a 4-5 inch round cookie cutter to cut circles from the dough, aiming for about 26-28 rounds if using homemade dough, slightly less if using store-bought.
- Fill and Shape: Place about 1 tablespoon of the sweet potato filling onto one half of each dough circle. Fold the dough over to create a half-moon shape. Moisten the edges lightly with water to help seal, then press edges with a fork to crimp and close the pies firmly.
- Fry Hand Pies: Pour canola oil into a medium pot to a depth of 2-3 inches and heat over medium heat until it reaches 375°F (190°C). Carefully place 2-3 hand pies into the hot oil. Fry each side for 2-3 minutes until golden brown and crisp. Remove pies from oil and drain on a paper towel-lined baking sheet. Maintain the oil temperature between batches to ensure even frying.
- Make Glaze: In a small bowl, whisk together the confectioners’ sugar and 6 tablespoons of whole milk. Add more milk, one tablespoon at a time, until the glaze is smooth and pourable but not too runny.
- Glaze and Serve: While the fried hand pies are still warm, drizzle or dip them into the glaze. Let them sit briefly to allow the glaze to set slightly before serving warm.
Notes
- Maintain frying oil temperature carefully to ensure crispy, evenly cooked pies without greasiness.
- Filling measurements are flexible; adjust sweet potato quantity to preference.
- Use fresh or leftover mashed sweet potatoes for convenience.
- Store leftover hand pies in an airtight container and reheat in an oven or air fryer for best texture.
- The glaze can be adjusted thicker or thinner depending on preference by varying milk quantity.
