These sweet potato hand pies have a flaky pie crust filled with spiced mashed sweet potatoes, fried to a golden crisp, and drizzled with sweet icing. I love to grab one as a snack or serve it as a dessert, and it will be a yummy addition to my Thanksgiving menu! It is like having your very own handheld Sweet Potato Pie! Once you’ve enjoyed these sweet potato hand pies (which I know you will), don’t miss out on my Pumpkin Cream Cheese Hand Pies! They have a creamy pumpkin filling blended with cream cheese, making them a delicious treat, especially for Fall!
Ingredients & Substitutions
- Pie Crust: If you are looking for the best, no-fail pie crust for all of your pies, including these hand pies, use my perfect homemade pie crust! I also have an All Butter Pie Crust that would work well. Or, use two boxes of store-bought crust.
- Sweet Potatoes: You will need 2 cups of mashed sweet potatoes for the filling. This is about 2 large sweet potatoes, boiled and mashed.
- Brown Sugar: I love how the brown sugar adds more sweetness and moisture to the sweet potatoes while adding a subtle caramel flavor.
- Spices: The cinnamon and ground nutmeg are warm spices that are perfect for these sweet potato hand pies! You can use 3/4 teaspoon of pumpkin pie spice if you don’t have cinnamon or nutmeg.
- Oil: Canola or vegetable oil are both great for frying because of their neutral flavor and high smoke point. Once you are done frying the hand pies, don’t just throw out the oil! Check out how to clean used cooking oil to use again.
- Glaze: Drizzle the simple, sweet glaze over the warm hand pies. It not only makes the hand pies look great but adds the perfect finishing touch to each hand pie (and each bite)!
Can I Use Canned Sweet Potatoes?
Yes, you can use canned sweet potatoes as a convenient substitute for these hand pies. If using canned, first, drain and rinse the sweet potatoes to remove extra sweetness. Then, mash until smooth. If they taste too sweet, try using a little less brown sugar.
Can I Assemble The Hand Pies Ahead Of Time?
Yes! After you put the hand pies together, you can easily store them in the freezer until you’re ready to fry or bake them. Place the hand pies on a baking sheet lined with parchment paper and freeze them for a few hours until they are frozen. Once frozen, move them to a freezer-safe container for up to 3 months. Don’t forget to label and date the container! When ready to enjoy, simply add a few minutes to the frying or baking time.
Storing & Reheating Sweet Potato Hand Pies
To store sweet potato hand pies, first, let them cool to room temperature. Next, transfer them to an airtight container; they will last in the refrigerator for up to 2-3 days. Reheat in the oven or air fryer to bring back their crispiness.
Can I Freeze Sweet Potato Hand Pies
Yes, you can freeze hand pies! Let them cool completely, then wrap each one tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll keep well in the freezer for up to 2 months. When ready to enjoy, reheat in the oven or air fryer to restore their crispiness.
Sweet Potato Hand Pies
Ingredients
- 1 homemade pie crust recipe, or 2 boxes store-bought
- 2 cups (240 g) mashed sweet potatoes
- ¼ cup (50 g) light brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- canola oil, for frying
Glaze
- 1 cup (125 g) confectioners' sugar
- 2-3 tablespoons whole milk
Instructions
- To a medium bowl, add mashed sweet potatoes. Stir in the light brown sugar, cinnamon, and nutmeg until fully combined. Set aside.
- Roll out the pie crust to ⅛ inch thick. Use a 4-5 inch round cookie cutter to cut the crust. (You should get 26-28 pie crust rounds if using homemade; it may be less if using store-bought.)
- Add 1 tablespoon of sweet potato filling to each round.
- Fold each mini pie crust into a half-moon shape. Use water to wet the edges to help seal each crust. Crimp with a fork and set aside.
- In a medium pot over medium heat, add 2-3 inches of oil. Heat the oil until it reaches a temperature of 375°F.*
- Place 2-3 hand pies into the hot oil. Fry until golden brown (2-3 minutes). Transfer to a paper towel-lined baking sheet. (Before adding each batch of hand pies, make sure the temperature of the oil is at 375°F; it may cool down after each batch.)
- In a small bowl, whisk together the confectioners' sugar and 2 tablespoons of milk. Add more milk if needed, 1 tablespoon at a time, until the glaze reaches a pourable consistency.
- While the hand pies are still warm, drizzle with the glaze.
Notes
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Place assembled hand pies onto the lined baking sheet.
- Bake for 15-17 minutes, or until golden brown.
- Drizzle warm hand pies with glaze.
- Assemble hand pies as instructed.
- Place hand pies in a single layer into the basket of your air fryer. (Depending on the size of the air fryer, you may have to work in batches.)
- Spray the tops of the hand pies with cooking spray.
- Air fry at 360°F for 6-8 minutes, or until golden brown.
- Drizzle warm hand pies with glaze.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
Wow, these are great! The filling is the perfect amount of sweetness with just the right amount of spice. Yum!
Elizabeth
I love these! They are the perfect size for a sweet dessert; I did not expect to love them as much as I do!
Bella
I love the flaky crust! And, the combination of the sweet potato filling and the glaze made them irresistible.
Annabelle
These would be great for the holidays, especially Thanksgiving.
Selena
I love sweet potatoes, and these hand pies showcase their flavor beautifully. The cinnamon and nutmeg add a warm touch, and the glaze adds the perfect finishing touch.
