Sweet Potato Hand Pies

There’s just something magical about sweet potatoes, isn’t there? For me, they bring back cozy memories of autumn holidays and family gatherings. I love finding new ways to enjoy their comforting sweetness, and these Sweet Potato Hand Pies are a new favorite!

They’re like a little hug in pastry form. I’ve made them for potlucks, as a special weekend treat, and even just because. They always disappear fast!

Why You’ll Love These Sweet Potato Hand Pies

• They’re perfectly portable for any get-together or a sweet snack on the go.
• The filling is so creamy and spiced just right, marrying beautifully with the crispy crust.
• Frying them gives you that amazing golden crunch, and the glaze adds a touch of irresistible sweetness.
• They’re surprisingly easy to make, even for beginner bakers!

Ingredients You’ll Need

• Homemade Pie Crust or Store-Bought: You can absolutely make your own pie crust from scratch if you love to bake, but store-bought is a fantastic time-saver. Either way, you’ll get delicious results!
• Mashed Sweet Potatoes: Make sure they are well mashed and smooth for a creamy filling. You can boil or roast them until very tender.
• Light Brown Sugar, Cinnamon, Nutmeg: These spices and the brown sugar create that classic, warm sweet potato flavor. Don’t skip them!
• Canola Oil: This is for frying. You can use other neutral-flavored oils like vegetable oil if you prefer.
• Confectioners’ Sugar and Whole Milk: These are for our simple, pourable glaze. Whole milk gives the best richness, but 2% will work too.

How to Make Sweet Potato Hand Pies Step by Step

First, let’s get that delicious filling ready! In a medium bowl, you’ll combine your mashed sweet potatoes with the light brown sugar, cinnamon, and nutmeg. Give it a good stir until everything is perfectly mixed and smells heavenly. Then, set it aside while we work on the crust.

Now for the fun part with the crust! Lightly flour your counter and roll out your pie crust to about ⅛-inch thick. Don’t worry if it’s not perfectly round, we’re cutting circles! Use a 4-5 inch round cookie cutter to make your crust rounds. You’ll get quite a few, especially with homemade crust.

Next, spoon about 1 tablespoon of that yummy sweet potato filling onto one half of each crust round. Then, fold the other half over to create a cute little half-moon shape. This is where the magic happens: wet the edges with a little water to help them seal, and then use a fork to crimp them closed. This not only looks pretty but also keeps all that delicious filling inside!

Finally, it’s frying time! In a medium pot, add 2-3 inches of canola oil and heat it up to 375°F over medium heat. This temperature is key for golden, crispy hand pies. Carefully place 2-3 hand pies into the hot oil and fry them for about 2-3 minutes, until they’re beautifully golden brown. Transfer them to a paper towel-lined baking sheet to drain. Remember to check that oil temperature before each new batch; it tends to cool down!

While your hand pies are still warm, whisk together the confectioners’ sugar and 6 tablespoons of whole milk in a small bowl. Add a little more milk, one tablespoon at a time, until you have a smooth, pourable glaze. Then, coat each warm hand pie with this sweet glaze. Enjoy!

My Top Tips for Success

• I always make sure my sweet potatoes are super smooth when mashed – no lumps allowed for that perfect creamy filling!
• Trust me on this one: don’t overcrowd the pot when frying. It drops the oil temperature and can lead to soggy pies.
• I find that having a thermometer for the oil is a game-changer. Maintaining 375°F makes all the difference for golden, crispy results.
• Glaze the hand pies while they’re still warm. This helps the glaze set beautifully and stick to the crust.
• If using store-bought crust, let it sit out for a few minutes before rolling so it doesn’t crack.

Common Mistakes to Avoid

• Overfilling the pies: This makes them hard to seal and the filling can burst out during frying. Keep to about 1 tablespoon.
• Not sealing the edges properly: If the edges aren’t well-crimped, the filling can leak into the oil, making a mess and affecting the pie’s texture. Use water and really press with that fork!
• Frying at the wrong temperature: Too low, and your pies will be greasy; too high, and they’ll burn before cooking through. A thermometer is your best friend here.
• Not draining on paper towels: Skipping this step means your hand pies can be oily. Let them sit for a few minutes to absorb excess oil.

How to Store Sweet Potato Hand Pies

• Room Temperature: 2-3 days in an airtight container.
• Refrigerator: 4-5 days in an airtight container. They are best reheated gently in an oven or air fryer.
• Freezer (unfried): Up to 1 month. Freeze on a baking sheet until solid, then transfer to a freezer bag. Fry from frozen, adding a few minutes to the cook time.

Frequently Asked Questions

Can I bake these instead of frying?

Yes, you can! Bake them at 375°F (190°C) for 15-20 minutes, or until golden brown. They won’t be quite as crispy as fried, but still delicious.

What if I don’t have a round cookie cutter?

No problem! You can use the rim of a drinking glass or a jar lid. Just make sure the edges are relatively sharp for a clean cut.

Can I make the filling ahead of time?

Absolutely! The sweet potato filling can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Just bring it to room temperature before assembling the pies.

Can I use canned sweet potatoes?

You can, but make sure they are plain sweet potatoes, not in syrup. Drain and mash them very well. The flavor might be slightly different than fresh, but it will work.

I hope these Sweet Potato Hand Pies bring a little extra warmth and sweetness to your day, just like they do for me. They’re such a simple pleasure, and I just know you’ll love them. If you make them, I’d be so happy to hear how they turned out!

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