Sweet Potato Hand Pies with Cinnamon Nutmeg Glaze Recipe
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.
- 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
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
- 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.
- 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.
- Add Filling: Place 1 tablespoon of the sweet potato filling onto the center of each pie crust round.
- 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.
- 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.
- 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.
- 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.
- 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
