These Sweet Potato Hand Pies by Team Feedfeed's @frompaigewithlove are made with a buttery crust, creamy sweet potato filling and lots of love! This recipe is inspired by a childhood favorite treat, her grandmother's Sweet Potato Jacks! Unlike the jacks, these hand pies are baked (not fried) and spiced with a warming combo of cinnamon, nutmeg, and allspice. If sweet potato pie is your thing, these hand pies are a delicious way to enjoy the popular holiday treat anytime (in a single serving)!
*Note: Once you've cut out your first set of circles, reknead the leftover dough and chill for about 10-20 minutes. Roll out again and cut remaining circles.
For the dough:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold, cut into cubes
- 2 eggs, set one aside for egg wash
- 2 tablespoons whole milk
For the filling:
- 2 medium sweet potatoes
- 3 tablespoons unsalted butter, melted
- 1/ 2 cup brown sugar, I used dark
- 1/ 4 cup granulated sugar
- 1/ 2 teaspoon ground cinnamon
- 1 teaspoon allspice
- 1 1/ 2 teaspoons ground nutmeg
- 1/ 4 teaspoon salt
- 1/ 2 cup evaporated milk
- 2 teaspoons vanilla bean paste, or vanilla extract
- powdered sugar, optional
- demerara sugar, optional
For the dough:
In a large bowl, whisk together flour, sugar, and salt. Add in the butter with your hands, pressing the butter with the flour until the mixture holds together. Small lumps of butter should still be visible.
Whisk together one egg and milk, add it to the dough, mixing just until everything is combined. The dough should stay together when squeezed.
On a lightly floured surface, slightly knead and shape the dough into a round disc, smoothing the edges to ensure all crumbly pieces are added in. Wrap dough in plastic wrap or parchment paper, and refrigerate for 20-30 minutes.
For the filling:
Preheat oven to 400°F.
Thoroughly rinse sweet potatoes and pat dry, place on a baking sheet lined with foil and prick with a fork (this will help release steam) and bake for about 30-45 minutes (time will depend on the size of your potatoes) until soft.
Once cooled, peel skins from potatoes and scoop out the flesh. Add to a food processor with melted butter, sugars, cinnamon, allspice, nutmeg, and salt. Purée until combined, then add in evaporated milk and vanilla. Continue to purée until mixture is smooth.
Whisk remaining egg in small bowl and set aside.
On a lightly floured surface, roll out the chilled dough about 1/8" thick. Using a medium round cookie cutter (about 3.5”) cut out roughly 16-18 circles of dough.*
Fill half of the circles with a heaping tablespoon of sweet potato filling (I used a #30 scoop for fuller pies.) Brush edges with egg wash, then top with a remaining circle. Crimp the edges of the dough with a floured fork to ensure they are fully sealed. Place pies on a parchment lined baking sheet and brush with egg wash. *If topping with demerara sugar, sprinkle it on after the egg wash.
Freeze the pies for 10-15 minutes. (I like to trim the edges of the pies with kitchen shears after freezing for a cleaner edge, but this step is optional.)
Remove from freezer, place in the oven and bake for about 25-30 minutes, or until the pies are golden brown.
Let pies cool for about 10 minutes. If topping with powdered sugar, use a small sifter and dust pies after cooling.