Sweet Potato Hand Pies with Cinnamon Nutmeg Glaze Recipe

Introduction

These Sweet Potato Hand Pies are a delightful treat that combines creamy, spiced sweet potato filling with a crispy, golden crust. Perfect for a cozy snack or dessert, they are easy to make and fried to perfection.

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
• 3 cups (375 g) confectioners’ sugar
• 6-9 tablespoons whole milk

Instructions

1. Step 1: In a medium bowl, combine the mashed sweet potatoes, light brown sugar, cinnamon, and nutmeg. Stir until fully mixed and set aside.
2. Step 2: Roll out the pie crust dough on a lightly floured surface to about ⅛-inch thick. Use a 4-5 inch round cookie cutter to cut the dough into circles. You should get 26-28 rounds if using homemade crust.
3. Step 3: Place 1 tablespoon of the sweet potato filling onto the center of each round.
4. Step 4: Fold each round in half to form a half-moon shape. Wet the edges with a little water to help seal, then crimp the edges with a fork. Set the assembled pies aside.
5. Step 5: In a medium pot, pour 2-3 inches of canola oil and heat it over medium heat until it reaches 375°F (190°C).
6. Step 6: Fry 2-3 hand pies at a time in the hot oil until they are golden brown, about 2-3 minutes. Use a slotted spoon to transfer them to a paper towel-lined baking sheet. Maintain the oil temperature at 375°F between batches.
7. Step 7: In a small bowl, whisk together the confectioners’ sugar and 6 tablespoons of whole milk. Add more milk 1 tablespoon at a time until the glaze is pourable.
8. Step 8: Drizzle the warm hand pies with the glaze and serve.

Tips & Variations

• For a richer flavor, try adding a pinch of ground ginger or cloves to the sweet potato filling.
• If you prefer baking to frying, bake the hand pies at 375°F (190°C) for 20-25 minutes until golden brown.
• Use store-bought pie crust for a quicker preparation, but homemade crust offers a flakier texture.

Storage

Store leftover hand pies in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster oven or conventional oven at 350°F (175°C) for 5-8 minutes to maintain crispiness. Avoid microwaving to keep the crust from getting soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sweet potato filling ahead of time?

Yes, you can prepare the filling a day in advance and store it in the refrigerator. Bring it to room temperature before assembling the hand pies for easier handling.

What oil is best for frying these hand pies?

Canola oil works well due to its high smoke point and neutral flavor. Other neutral oils with high smoke points like vegetable or peanut oil are good alternatives.

Sweet Potato Hand Pies with Cinnamon Nutmeg Glaze Recipe

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5 from 140 reviews

These Sweet Potato Hand Pies are a delightful treat featuring a flaky pie crust filled with a spiced sweet potato mixture, fried to golden perfection and topped with a sweet glaze. Perfect as a comforting dessert or snack with a balance of warm spices and creamy sweetness.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 26–28 hand pies (using homemade crust) 1x
• Category: Dessert
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Crust

• 1 homemade pie crust recipe (or 2 boxes store-bought pie crust)

Filling

• 2 cups (240 g) mashed sweet potatoes
• ¼ cup (50 g) light brown sugar, packed
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

For Frying

• Canola oil (for frying, enough to fill pot 2-3 inches deep)

Glaze

• 3 cups (375 g) confectioners’ sugar
• 6–9 tablespoons whole milk

Instructions

1. Mix Filling: In a medium bowl, combine the mashed sweet potatoes, light brown sugar, ground cinnamon, and ground nutmeg. Stir thoroughly until the mixture is well blended. Set aside.
2. Roll and Cut Pie Crust: On a lightly floured surface, roll out the pie crust dough to about ⅛-inch thickness. Use a 4-5 inch round cookie cutter to cut rounds from the dough. Homemade dough should yield 26-28 rounds, fewer if using store-bought crust.
3. Add Filling: Place 1 tablespoon of the sweet potato filling onto the center of each pie crust round.
4. Fold and Seal: Fold each filled round into a half-moon shape. Wet the edges with water to help seal, then crimp the edges with a fork to secure the filling inside. Set the prepared hand pies aside.
5. Heat Oil: In a medium pot over medium heat, pour enough canola oil to fill 2-3 inches deep. Heat oil to 375°F (190°C), using a thermometer for accuracy.
6. Fry Hand Pies: Carefully place 2-3 hand pies into the hot oil. Fry for 2-3 minutes, or until the pies are golden brown and crispy. Remove with a slotted spoon and transfer to a paper towel-lined baking sheet to drain excess oil. Ensure the oil temperature is maintained at 375°F before frying each batch.
7. Prepare Glaze: In a small bowl, whisk together the confectioners’ sugar and 6 tablespoons of whole milk. If the glaze is too thick, add milk 1 tablespoon at a time until the desired pourable consistency is achieved.
8. Drizzle Glaze: While the hand pies are still warm, drizzle the glaze over each pie to coat and add sweetness.

Notes

• Use a candy thermometer to maintain oil temperature at 375°F for best frying results.
• Adjust sugar and spices in the filling according to your taste preference.
• For a lighter glaze, reduce the confectioners’ sugar or use less milk accordingly.
• Make sure to seal the edges well to prevent filling from leaking during frying.
• Allow the fried pies to cool slightly before glazing to help the glaze set properly.

Keywords: sweet potato hand pies, fried hand pies, sweet potato dessert, spiced sweet potato, fried pastries, glazed hand pies