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.
These turned out adorable and everyone loved them. I had give some to my husband for snack and his colleagues love them a lot too
thanks for sharing the idea
These are so fun to my whole family joined me while making them and they loved the pies as they are long gone in 2days