Description

These Sweet Potato Hand Pies are delightful, golden-fried pastries filled with a spiced sweet potato mixture. Crispy on the outside and sweetly glazed on the inside, they are perfect as a comforting dessert or snack. Made with either homemade or store-bought pie crusts and a flavorful filling of mashed sweet potatoes, brown sugar, cinnamon, and nutmeg, finished with a smooth powdered sugar glaze.

Ingredients

Scale

Dough

1 batch homemade pie crust recipe or 2 boxes store-bought pie crusts

Filling

2 cups mashed sweet potatoes
¼ cup packed light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Frying

Canola oil, for frying (2-3 inches depth in a medium pot)

Glaze

3 cups confectioners’ sugar (powdered sugar)
6-9 tablespoons whole milk

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Instructions

Prepare the Filling: In a medium bowl, combine 2 cups of mashed sweet potatoes, ¼ cup packed light brown sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg. Mix thoroughly until well blended and set aside.
Roll and Cut Dough: On a lightly floured surface, roll out the pie crust dough to approximately ⅛-inch thickness. Use a 4-5 inch round cookie cutter to cut out circles. Your yield should be about 26 to 28 rounds if using homemade dough, slightly fewer with store-bought crusts.
Form Hand Pies: Place 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 water to help seal, then crimp the edges with a fork firmly to ensure they are sealed tight.
Heat Oil and Fry: Heat 2-3 inches of canola oil in a medium pot over medium heat until it reaches 375°F (190°C). Carefully place 2-3 hand pies in the hot oil, frying each side for 2-3 minutes until golden brown. Remove the pies and drain them on a paper towel-lined baking sheet. Maintain oil temperature around 375°F between batches for consistent frying.
Prepare the Glaze: In a small bowl, whisk together 3 cups confectioners’ sugar and 6 tablespoons whole milk. Gradually add additional milk, one tablespoon at a time, until the glaze achieves a smooth, pourable consistency.
Glaze the Pies: While the hand pies are still warm, either drizzle the glaze over them or dip them directly into the glaze. Allow the glaze to set slightly before serving to enjoy the perfect sweet finish.

Notes

Maintain the oil temperature carefully to ensure even frying and prevent greasy hand pies.
If using store-bought pie crusts, they may yield fewer hand pies due to size and thickness.
These hand pies can be stored in an airtight container and reheated gently in the oven to regain crispiness.
You can substitute whole milk with a milk alternative for a slight variation in glaze texture.