Description
These Sweet Potato Hand Pies are delightful golden pockets of sweet, spiced mashed sweet potato filling encased in flaky pie crust and fried to perfection. Finished with a smooth, sweet glaze, they make a perfect treat for any occasion.
Ingredients
Scale
Pie Crust
- 1 batch homemade pie crust recipe or 2 boxes store-bought pie crusts
Sweet Potato Filling
- 2 cups mashed sweet potatoes
- ¼ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
For Frying
- Canola oil, for frying (about 2-3 inches in depth)
Glaze
- 3 cups confectioners’ sugar (powdered sugar)
- 6-9 tablespoons whole milk
Instructions
- Prepare the Filling: In a medium bowl, combine the mashed sweet potatoes, brown sugar, cinnamon, and nutmeg. Mix thoroughly until all ingredients are evenly incorporated. Set aside to allow the flavors to meld.
- Roll and Cut Dough: On a lightly floured surface, roll out the pie crust dough to approximately 1/8-inch thickness. Using a 4-5 inch round cookie cutter, cut out circles from the dough. You should get about 26-28 circles from homemade dough or slightly fewer from store-bought crusts.
- Fill and Seal Hand Pies: Place about 1 tablespoon of the sweet potato filling on one half of each dough circle. Fold the dough over to create a half-moon shape. Moisten the edges with a little water and firmly crimp with a fork to seal the pies and prevent leaking during frying.
- Heat Oil and Fry: In a medium pot, heat 2-3 inches of canola oil over medium heat until it reaches 375°F (190°C). Carefully add 2-3 hand pies at a time to the hot oil. Fry each side for 2-3 minutes or until golden brown and crisp. Use a slotted spoon to remove the pies and place them on a paper towel-lined baking sheet to drain excess oil. Maintain the oil temperature between batches for consistent frying.
- Prepare the Glaze: In a small bowl, whisk together the confectioners’ sugar and 6 tablespoons of whole milk. Add additional milk 1 tablespoon at a time until the glaze reaches a smooth, pourable consistency suitable for drizzling or dipping.
- Glaze and Serve: While the hand pies are still warm, either drizzle the glaze over them or dip them into the glaze. Allow the glaze to set slightly before serving to enjoy a perfect sweet finish.
Notes
- You can use store-bought pie crust for convenience, but homemade crust offers a flakier texture and richer flavor.
- Ensure the oil temperature stays steady at 375°F for optimal frying results and crisp texture.
- The glaze thickness can be adjusted by adding more or less milk, depending on your preference.
- Let the hand pies cool slightly after frying to prevent burning your hands when glazing or eating.
- Store any leftover hand pies in an airtight container; reheat in a skimmed pan or air fryer to maintain crispiness.
