Sweet Potato Hand Pies with Cinnamon Nutmeg Glaze Recipe

Introduction

These Sweet Potato Hand Pies are a delightful treat that combines a flaky crust with a warm, spiced sweet potato filling. Perfectly fried to golden brown and topped with a sweet glaze, they make an irresistible snack or dessert for any occasion.

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, ground cinnamon, and ground nutmeg. Stir until fully blended. Set aside.
2. Step 2: Roll out the pie crust dough on a lightly floured surface to about ⅛-inch thick. Using a 4-5 inch round cookie cutter, cut out 26-28 rounds if using homemade dough; less if store-bought.
3. Step 3: Place about 1 tablespoon of the sweet potato filling onto the center of each pie crust round.
4. Step 4: Fold each round in half to form a half-moon shape. Moisten the edges with a little water to help seal, then press the edges with a fork to crimp and secure.
5. Step 5: In a medium pot, pour 2-3 inches of canola oil and heat over medium until it reaches 375°F.
6. Step 6: Fry 2-3 hand pies at a time in the hot oil until they turn golden brown, about 2-3 minutes. Remove and drain on 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 additional milk, 1 tablespoon at a time, until the glaze is pourable.
8. Step 8: While the hand pies are still warm, drizzle them generously with the glaze and serve.

Tips & Variations

• For a richer flavor, add a pinch of ground ginger or cloves to the filling spices.
• Use store-bought pie crust for convenience, but homemade crust adds the best texture and taste.
• If you prefer baking over frying, bake hand pies at 375°F for 20-25 minutes or until golden brown.
• Try adding chopped pecans into the filling for a crunchy twist.

Storage

Store leftover hand pies in an airtight container at room temperature for up to 2 days. To keep them crisp, reheat in a 350°F oven for 5-7 minutes rather than microwaving. The glaze may soften during storage but will still be delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these hand pies ahead of time?

Yes, you can assemble the hand pies and refrigerate them for up to 24 hours before frying. Keep them covered in the fridge and fry just before serving for best results.

What can I use if I don’t have canola oil?

Vegetable oil or peanut oil are good alternatives for frying as they have a high smoke point. Avoid olive oil as it can burn at frying temperatures.

Sweet Potato Hand Pies with Cinnamon Nutmeg Glaze Recipe

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★★★★★

4.7 from 760 reviews

These Sweet Potato Hand Pies are deliciously flaky and filled with a spiced mashed sweet potato mixture. Crispy fried to a perfect golden brown and drizzled with a smooth, sweet glaze, they make a comforting dessert or snack that’s perfect for any occasion.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 26–28 hand pies 1x
• Category: Dessert, Snack
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pie Crust

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

Sweet Potato Filling

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

Frying

• Canola oil, for frying (2-3 inches in pot)

Glaze

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

Instructions

1. Mix filling: In a medium bowl, combine 2 cups of mashed sweet potatoes with ¼ cup packed light brown sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg. Stir thoroughly until all ingredients are fully combined and set aside.
2. Roll out pie crust: On a lightly floured surface, roll out the pie crust dough to about ⅛ inch thickness. Using a 4-5 inch round cookie cutter, cut the dough into about 26-28 rounds if using homemade pie crust; fewer if using store-bought.
3. Add filling: Place 1 tablespoon of the sweet potato filling onto the center of each pie crust round.
4. Fold and seal pies: Fold each round over into a half-moon shape. Wet the edges with a little water to help seal, then crimp the edges with a fork to securely close each hand pie. Set aside the sealed pies.
5. Heat oil: In a medium pot over medium heat, add 2-3 inches of canola oil. Heat until the oil reaches 375°F, suitable for frying.
6. Fry hand pies: Carefully place 2-3 hand pies at a time into the hot oil. Fry for 2-3 minutes until they turn golden brown. Use a slotted spoon to transfer the fried pies to a paper towel-lined baking sheet to drain excess oil. Maintain oil temperature at 375°F between batches.
7. Prepare glaze: In a small bowl, whisk together 3 cups confectioners’ sugar with 6 tablespoons of whole milk. Add more milk 1 tablespoon at a time if needed until the glaze is pourable and smooth.
8. Glaze hand pies: While the hand pies are still warm, drizzle them generously with the prepared glaze to coat each pie.

Notes

• Be sure the oil is at the correct temperature (375°F) before frying to ensure crispy, non-greasy hand pies.
• Use water to seal the edges properly to prevent filling leakage during frying.
• The glaze consistency can be adjusted by adding milk gradually to avoid making it too runny or too thick.
• If preferred, you can bake the hand pies, though frying gives them their signature crispiness.
• These pies are best served warm to enjoy the soft sweet potato filling contrasted with the crispy crust and sweet glaze.

Keywords: sweet potato hand pies, fried hand pies, sweet potato dessert, homemade hand pies, spiced sweet potato filling