The perfect pastry package, these Sweet Potato Hand Pies hide the welcome surprise of a spiced brown sugar-laden sweet potato filling. Drizzled with a warm glaze, each one is the buttery celebration of autumn’s sweetest tuber.
Sweet Potato Hand Pies
Makes 9 hand pies
- 1¼ cups (284 grams) unsalted butter
- 2¼ cups (281 grams) all-purpose flour
- 2¼ teaspoons (6.75 grams) plus ⅛ teaspoon kosher salt, divided
- ½ cup (120 grams) ice water
- ½ cup (118 grams) puréed cooked peeled sweet potato (see Note)
- 3 tablespoons (42 grams) firmly packed light brown sugar
- ½ teaspoon (2 grams) vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 1 large egg (50 grams), lightly beaten
- Cinnamon-Brown Sugar Glaze (recipe follows)
- Garnish: turbinado sugar
- Cube butter, and freeze for 30 minutes.
- In the work bowl of a food processor, place flour and 2¼ teaspoons (6.75 grams) salt; pulse until combined. Add frozen butter; pulse until butter is dime-size. With processor running, add ½ cup (120 grams) ice water in a slow, steady stream just until dough comes together and forms a ball. Turn out dough onto a lightly floured surface; shape into a 6-inch square. Wrap in plastic wrap, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll dough into a 15×7½-inch rectangle, lightly flouring surface as needed to prevent sticking. Fold dough in thirds, like a letter, and turn 90 degrees. Repeat procedure twice. Wrap in plastic wrap, and refrigerate for at least 20 minutes
- Line 2 baking sheets with parchment paper.
- Divide dough in half. On a lightly floured surface, roll 1 portion into a 12×9-inch rectangle, lightly flouring surface and dough as needed to prevent sticking. Using a pastry wheel, cut dough into 9 rectangles (about 4×3 inches each). Place evenly spaced on a prepared pan, and refrigerate; repeat procedure with remaining dough.
- Preheat oven to 350°F (180°C).
- In a small bowl, stir together sweet potato, brown sugar, vanilla, cinnamon, ginger, nutmeg, and remaining ⅛ teaspoon salt; divide sweet potato mixture among 9 dough rectangles (about 2½ teaspoons [16 grams] each); using a small offset spatula, spread sweet potato mixture evenly within each rectangle, leaving a ¼- to ½-inch border around edges. Brush egg onto border of each rectangle; top each with a second dough rectangle. Using the tines of a fork, crimp edges to seal each pastry pocket; brush egg onto dough, and poke tops 3 to 4 times with tines of fork. Using a small sharp knife, trim rectangles to create cleaner edges, if desired.
- Bake until puffed and golden brown, 20 to 25 minutes. Let cool on pans for at least 10 minutes. Just before serving, spoon and spread Cinnamon-Brown Sugar Glaze onto hand pies, working quickly. Garnish immediately with turbinado sugar, if desired. Serve warm or at room temperature.
Note: We like the bright color and convenience of using pre-cubed raw sweet potatoes, sold in 1-pound bags in the produce department of most grocery stores. Cook according to package direction. Purée in a food processor until mostly smooth.
Cinnamon-Brown Sugar Glaze
Makes about ¾ cup
- ¼ cup (57 grams) unsalted butter
- ¼ cup (55 grams) firmly packed light brown sugar
- ¼ teaspoon kosher salt
- ¼ cup (60 grams) heavy whipping cream
- 1 cup (120 grams) confectioners’ sugar
- 1 teaspoon (4 grams) vanilla extract
- ¾ teaspoon (1.5 grams) ground cinnamon
- In a medium saucepan, combine butter, brown sugar, and salt; cook over medium-low heat, stirring frequently, until melted and well combined. Stir in cream; bring to a boil over medium heat, stirring frequently. Immediately remove from heat; stir in confectioners’ sugar, vanilla, and cinnamon until well combined. Use immediately.