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Sweet Potato Hand Pies

Sweet potato hand pies have a flaky, golden pastry filled with mashed sweet potatoes, brown sugar, cinnamon, nutmeg, and vanilla. The pies are crimped by hand, chilled before baking, and finished with a crisp, egg-brushed top.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chilling and cooling 1 hour 25 minutes
Total Time 3 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 435
Ingredients Equipment Method Notes

Ingredients
  

For the pastry
  • 2.5 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp fine salt
  • 1 cup unsalted butter cold, cut into 1/2-inch cubes
  • 6 tbsp ice water to 8 tablespoons
For the filling
  • 1 lb sweet potatoes about 2 medium
  • 0.25 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 tsp vanilla extract
For assembly
  • 1 egg large

Equipment

  • 1 baking sheet

Method
 

Make the pastry
  1. Whisk the flour, sugar, and salt in a large bowl.
  2. Cut in the butter with a pastry cutter or fork until the pieces are mostly pea-size.
  3. Stir in 6 tablespoons ice water, adding more a tablespoon at a time until the dough holds together when squeezed.
  4. Divide the dough into 2 disks, wrap, and chill for 1 hour.
Make the filling
  1. Heat the oven to 400°F.
  2. Pierce the sweet potatoes a few times with a fork.
  3. Bake the sweet potatoes on a baking sheet for 45 to 60 minutes, until a knife slides easily into the centers.
  4. Cool the potatoes until easy to handle.
  5. Peel and mash the potatoes.
  6. Stir in the brown sugar, cinnamon, nutmeg, and vanilla.
  7. Let the filling cool completely.
Assemble and bake
  1. Heat the oven to 400°F.
  2. Line the baking sheet with parchment paper.
  3. Roll each dough disk between sheets of parchment to about 1/8 inch thick.
  4. Cut out 16 rounds, 5 inches across, rerolling scraps as needed.
  5. Put 3 tablespoons filling on one half of each round, leaving a 1/2-inch border.
  6. Fold the dough over, press the edges together, and crimp with a fork.
  7. Chill the pies on the prepared baking sheet for 15 minutes.
  8. Beat the egg and brush it over the pies.
  9. Cut 2 small slits in the top of each pie.
  10. Bake for 20 to 25 minutes, until the pastry is golden brown.
  11. Cool on the baking sheet for 10 minutes before serving.

Notes

For neat hand pies, make sure the filling cools completely before assembling. Store covered in the refrigerator for up to 3 days; freezer-friendly. For a dairy-free swap, use a plant-based butter.