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Hey friends!
Are you in the mood for something sweet and scrumptious? I’ve got a treat for you!
Today, I’m excited to share my recipe for baked sweet potato hand pies.
These little pastries are packed with flavor and are oh-so-comforting.
Perfect for dessert or a cozy afternoon snack.
Trust me, once you try them, you’ll want to make them again and again!
Let’s dive in!
Possible Ingredient Alternatives
For the plain flour, almond flour or a gluten-free all-purpose flour blend can be used to accommodate gluten-free diets. When using almond flour, reduce the butter slightly as it’s naturally higher in fat. For those looking to reduce saturated fat, coconut oil can replace unsalted butter in both the crust and filling. Use slightly less coconut oil, as it’s 100% fat compared to butter’s 80%. Sweet potatoes can be swapped with pumpkin puree or butternut squash for a similar texture and flavor profile. Adjust the sugar content slightly, as pumpkin and butternut squash are generally less sweet than sweet potatoes. These substitutions maintain the overall taste and texture of the hand pies while offering options for various dietary needs.
| Preparation Time | 30-45 minutes |
| Cooking Time | 70-75 minutes |
| Total Time | 100-120 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3000-3500
- Protein: 40-50 g
- Fat: 160-180 g
- Carbohydrates: 400-450 g
Ingredients
- 2 cups plain flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter, diced
- 2 eggs, reserve one for brushing
- 2 tablespoons full-fat milk
- 2 medium sweet potatoes
- 3 tablespoons unsalted butter, liquefied
- 1/2 cup dark brown sugar
- 1/4 cup white sugar
- 1/2 teaspoon cinnamon powder
- 1 teaspoon allspice
- 1 1/2 teaspoons nutmeg powder
- 1/4 teaspoon salt
- 1/2 cup evaporated milk
- 2 teaspoons vanilla paste or extract
- Optional: powdered sugar
- Optional: demerara sugar
Step 1: Prepare the Dough
Start by whisking together flour, sugar, and salt in a large bowl.
Add the butter and press it into the flour with your hands until the mixture holds together, ensuring small lumps of butter remain visible.
In a separate bowl, whisk together one egg and milk, then add it to the dough mixture.
Mix just until combined, ensuring the dough stays together when squeezed.
Transfer the dough onto a lightly floured surface, knead it slightly, and shape it into a round disc while smoothing the edges to incorporate any crumbly bits.
Wrap the dough in plastic wrap or parchment paper and refrigerate for 20-30 minutes.
Step 2: Bake the Sweet Potatoes
Preheat your oven to 400°F.
Rinse the sweet potatoes thoroughly and pat them dry.
Place them on a baking sheet lined with foil, prick them with a fork to release steam, and bake for about 30-45 minutes, depending on size, until they are soft.
Allow the potatoes to cool once done.
Step 3: Make the Sweet Potato Filling
After the sweet potatoes have cooled, peel off the skins and scoop out the flesh.
Add the flesh to a food processor along with melted butter, sugars, cinnamon, allspice, nutmeg, and salt.
Purée the mixture until combined, then add evaporated milk and vanilla.
Continue to purée until you have a smooth mixture.
Step 4: Prepare the Dough Circles
On a lightly floured surface, roll out the chilled dough until it’s about 1/8″ thick.
Use a medium round cookie cutter (approximately 3.5″) to cut out roughly 16-18 dough circles.
Whisk the remaining egg in a small bowl, then set aside for the egg wash.
Step 5: Assemble the Pies
Fill half of the dough circles with a heaping tablespoon of the sweet potato filling.
Brush the edges with the egg wash, then top each with a remaining dough circle.
Use a floured fork to crimp the edges, sealing the pies fully.
Place them on a parchment-lined baking sheet and brush the tops with egg wash.
Optionally, sprinkle demerara sugar on the tops after applying the egg wash.
Step 6: Bake and Serve
Freeze the pies for 10-15 minutes to help them hold their shape.
Optionally, use kitchen shears to trim the edges for a cleaner look after freezing.
Remove the pies from the freezer and bake in the preheated oven for about 25-30 minutes, or until golden brown.
Let them cool for about 10 minutes after baking.
For a finishing touch, dust the cooled pies with powdered sugar using a small sifter.
