Description
Delightfully crispy and sweet, these Sweet Potato Hand Pies feature a spiced sweet potato filling encased in flaky pie crust and fried to golden perfection. Finished with a smooth confectioners’ sugar glaze, they make a perfect seasonal treat or dessert snack.
Ingredients
Scale
Pie Crust
- 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 (enough to fill 2-3 inches in a medium pot)
Glaze
- 3 cups confectioners’ sugar (powdered sugar)
- 6–9 tablespoons whole milk
Instructions
- Prepare Filling: In a medium bowl, combine the mashed sweet potatoes, light brown sugar, ground cinnamon, and ground nutmeg. Mix thoroughly to blend all the flavors evenly. Set this aromatic filling aside.
- Prepare Crusts: On a lightly floured surface, roll out your pie crust dough to about ⅛-inch thickness. Using a 4-5 inch round cookie cutter, cut out circles of dough. You should have about 26-28 rounds if using homemade dough, slightly fewer if using store-bought.
- Fill and Shape: Place about 1 tablespoon of the sweet potato filling onto one half of each dough circle. Fold the dough over to create a half-moon shape. Moisten the edges with a little water to help seal them, then crimp the edges firmly with a fork to ensure they stay sealed while frying.
- Fry Hand Pies: Heat 2-3 inches of canola oil in a medium pot over medium heat until it reaches 375°F (190°C). Carefully lower 2-3 hand pies into the hot oil at a time. Fry each side for 2-3 minutes or until golden brown and crisp. Remove the pies and place them on a baking sheet lined with paper towels to drain excess oil. Keep an eye on the oil temperature, adjusting the heat as needed to maintain 375°F for consistent frying.
- Make Glaze: In a small bowl, whisk together the confectioners’ sugar with 6 tablespoons of whole milk. Gradually add more milk, one tablespoon at a time, until the glaze becomes smooth and pourable.
- Glaze and Serve: While the hand pies are still warm, either drizzle the glaze over them or dip the pies into the glaze. Allow the glaze to set slightly before serving for the best texture and flavor experience.
Notes
- Use homemade pie crust for a flakier texture, or store-bought for convenience.
- Be careful when handling hot oil to avoid burns—use a deep-frying thermometer to monitor temperature.
- The glaze consistency can be adjusted by adding milk incrementally; make it thicker for dipping or thinner for drizzling.
- Sweet potato filling can be prepared in advance and refrigerated for up to 2 days.
- Leftover hand pies are best eaten fresh but can be reheated in an oven to regain crispiness.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
