This new twist on sweet potato pie still features all the beloved elements of the traditional version.
Sweet Potato Hand Pies
Makes 7
Ingredients
- 1 (15-ounce) can cut sweet potatoes in syrup, drained and mashed
- ½ cup chopped pecans, toasted
- ⅓ cup firmly packed light brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 large egg
- 1 tablespoon water
- 1 (14.1-ounce) package refrigerated piecrusts
- 1 tablespoon granulated sugar
Instructions
- Preheat oven to 400°. Line a baking sheet with parchment paper.
- In a medium bowl, stir together sweet potatoes, pecans, brown sugar, vanilla, cinnamon, salt, ginger, and nutmeg until fully combined.
- In a small bowl, whisk together egg and 1 tablespoon water.
- Unroll 1 piecrust onto a lightly floured surface. Using a 3½-inch round cutter, cut 7 rounds from piecrust. Place rounds on prepared pan. Using a pastry brush, lightly coat the edges with egg wash. Spoon about 2 heaping tablespoons of sweet potato mixture into the center of each round.
- Unroll remaining piecrust onto a lightly floured surface. Using a 3½-inch round cutter, cut 7 rounds from piecrust. Place rounds on top of sweet potato mixture. Using the tines of a fork dipped in flour, crimp edges to seal each pie. Refrigerate until chilled, about 10 minutes. Using a sharp knife, cut a small X in the top of each pie to vent. Brush top of pies with remaining egg wash. Sprinkle with granulated sugar.
- Bake until golden brown, 15 to 20 minutes. Let cool on a wire rack. Serve warm or at room temperature.
