These Sweet Potato Hand Pies are the perfect dessert when you need something that you can eat without utensils or plates. They are a perfect use for any leftover baked sweet potato that you may have on hand. If you are having a large gathering where you need a portable and delicious dessert, give these hand pies a try!

Sweet Potato Hand Pies

Prep Time: 35 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 5 minutes

Yield: 12 hand pies

Sweet Potato Hand Pies


    For the hand pie dough:
  • 2 1/4 cups all purpose flour
  • 1/2 cup white whole wheat flour
  • 2 tablespoons granulated sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2 sticks unsalted butter, cold
  • 1 large egg
  • 1/4 cup cold water
  • For sweet potato filling:
  • 1 1/2 cups cooked, mashed, peeled sweet potato
  • 3 tablespoons unsalted butter, room temperature
  • 1/3 cup light brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/8 teaspoon orange extract
  • For egg wash and garnish:
  • 2 eggs
  • demerara sugar or granulated sugar


  1. To make dough, place flours, sugar, salt and cinnamon into work bowl of food processor. Process briefly to mix ingredients. Cut butter into bite sized pieces. Add to work bowl. Process flour and butter until butter and flour are mixed and resemble coarse bread crumbs. Add egg and cold water. Pulse processor until dough starts to form and ingredients are just mixed. Remove dough from the processor, form into a flat disk, wrap in plastic wrap and chill in refrigerator for at least 2 hours.
  2. To prepare filling, place sweet potatoes, butter, sugars, pumpkin pie spice, vanilla, salt and orange extracts into work bowl of food processor. Process sweet potato mixture, stopping and scraping down sides of processor as needed, until it is very smooth and uniformly mixed. Set mixture aside or refrigerate until making hand pies.
  3. To make hand pies, preheat oven to 375°F. Line 2 baking sheets with parchment paper. Place eggs into small bowl and whisk until well mixed. Remove dough from refrigerator. On floured work surface, roll dough 1/4 inch thick. Using 6 inch plate or inverted bowl as guide, trace out 6-inch diameter circles with tip of sharp paring knife. Brush perimeter of each dough disk with egg wash. Place 2 tablespoons of sweet potato filling in center of each disk. Fold dough over in half and press edges together to seal in filling. Place filled hand pie on the baking sheet.
  4. With tines of fork, crimp edges of each pie. Using paring knife, cut 3 vents in top of each pie. Brush each pie with egg wash. Sprinkle each hand pie with demerara sugar, if desired. Bake hand pies for 15 to 18 minutes until light golden brown. Remove pies from oven and cool on baking pan. Serve pies warm or at room temperature.

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2 thoughts on “Sweet Potato Hand Pies

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  1. Viola Willis said:

    The best PIE since I move from Louisiana to California. Finally found someone who knew the recipe.

  2. Delores Chevalier said:

    Thank you for the recipe.