Sweet Potato Hand Pies: A Portable Twist on a Classic Dessert

Sweet Potato Hand Pies

Sweet potato hand pies take everything you love about sweet potato pie and shrink it down into a small, portable treat you can hold in one hand.

A flaky pie crust hugs a spiced mashed sweet potato filling, and each little pie is fried until it turns golden and crisp, then finished with a sweet glaze that sets on top.

They work just as well as an afternoon snack as they do as a dessert, and they earn their place on a Thanksgiving menu without any fuss.

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Think of them as a handheld sweet potato pie, which is exactly why I keep a batch going every fall.

If you enjoy these, there is another fall treat worth trying: pumpkin cream cheese hand pies, which swap the sweet potato filling for a creamy pumpkin and cream cheese center. Same handheld idea, a completely different flavor.

Ingredients & Substitutions

The best part of this recipe is how flexible it is. You can start from scratch or lean on a shortcut, and either way the pies turn out lovely.

For the crust. You need 1 homemade pie crust recipe, or 2 boxes of store bought crust if you would rather save time.

A homemade no fail pie crust works beautifully, and an all butter pie crust is another great option when you want a richer flavor. I have made these with a store bought crust on a busy weeknight and nobody at my table noticed the difference.

For the filling. You will need 2 cups of mashed sweet potatoes, which is roughly 2 large sweet potatoes that have been boiled and mashed. Brown sugar adds sweetness, moisture, and a subtle caramel note that pairs so well with the sweet potato.

Cinnamon and ground nutmeg bring the warm spice that makes these taste like the holidays. If you would rather reach for one jar of spice, 3/4 teaspoon of pumpkin pie spice can replace the cinnamon and nutmeg.

For frying. Canola oil and vegetable oil both work well because they have a neutral flavor and a high smoke point. Once the oil has cooled completely, you can clean it and use it again.

For the glaze. A simple sweet glaze goes over the warm hand pies as a finishing touch. You can fully coat each pie in glaze or drizzle it over the top, depending on how sweet you want the final bite to be.

The glaze should be thick enough to coat a spoon and thin enough to pour, which is why you add the milk one tablespoon at a time.

Quick list of the swaps I reach for most:

• A homemade pie crust, or 2 boxes of store bought crust
• An all butter pie crust for a richer, more buttery flavor
• 3/4 teaspoon pumpkin pie spice in place of the cinnamon and nutmeg
• Canola oil or vegetable oil for frying

Can I Use Canned Sweet Potatoes?

Yes, canned sweet potatoes can stand in for fresh ones, and they save a lot of time on a busy day. Drain and rinse them first to wash away some of the extra sweetness, then mash them until smooth.

If the mashed sweet potatoes taste too sweet once they are mashed, use a little less brown sugar in the filling. It is a handy swap when fresh sweet potatoes are not at their best or when you simply want to skip the boiling step. Taste as you go and let your own batch guide you.

Can I Assemble The Hand Pies Ahead Of Time?

Absolutely, and this is one of my favorite things about the recipe. Assemble the hand pies completely, then place them on a baking sheet lined with parchment paper and freeze them for a few hours until they are frozen solid.

Once frozen, move them to a container that is safe for the freezer, where they keep for up to 3 months. Label and date the container so you know exactly what is inside and when you made it.

When you are ready to enjoy them, add a few minutes to the frying or baking time, since they start from frozen. This is the move I make the week before Thanksgiving, and it takes one task off the holiday list.

Storing & Reheating Sweet Potato Hand Pies

Let the hand pies cool to room temperature before you store them. Once they are cooled, place them in an airtight container, where they keep in the refrigerator for up to 2 to 3 days.

To bring back that crisp exterior, reheat them in the oven or an air fryer instead of the microwave. If you want them crisp again, the oven and the air fryer are your friends.

Cool the pies completely before storing them so the glaze and the crust hold up better.

Can I Freeze Sweet Potato Hand Pies

These hand pies freeze beautifully, and I love having a stash ready for unexpected guests. Let them cool completely first, then wrap each one tightly in plastic wrap and place them in a bag or container that is safe for the freezer.

They keep in the freezer for up to 2 months. Reheat them in the oven or an air fryer to restore the crispiness.

And I am not the only one who enjoys them. Test Kitchen tasters liked the sweetness and spice level of the filling, the size that feels just right for dessert, the flaky crust, and the way the sweet potato filling works together with the glaze. They also noted that the hand pies would suit holidays, especially Thanksgiving.

Ingredients

Here is the full list for one batch, kept in the same groups the recipe uses.

That batch makes 26 hand pies, so there is plenty to share.

Instructions

The main method is frying, and it moves quickly once the oil is ready. Here is how it all comes together, step by step.

1. To a medium bowl, add the mashed sweet potatoes. Stir in the light brown sugar, cinnamon, and nutmeg until everything is fully combined. Set the filling aside.
2. On a lightly floured surface, roll out the pie crust to about 1/8 inch thick. Use a 4 to 5 inch round cookie cutter to cut rounds. A homemade crust should give you 26 to 28 rounds, and a store bought crust may give you fewer.
3. Add 1 tablespoon of the sweet potato filling to each round.
4. Fold each round into a half moon shape. Wet the edges with water to help them seal, crimp with a fork, and set the assembled pies aside.
5. In a medium pot over medium heat, add 2 to 3 inches of oil. Heat the oil until it reaches 375°F.
6. Place 2 or 3 hand pies into the hot oil. Fry until golden brown, about 2 to 3 minutes. Transfer them to a baking sheet lined with paper towels. Before each new batch, check that the oil is back at 375°F, because it cools down a little after frying.
7. In a small bowl, whisk together the confectioners’ sugar and 6 tablespoons of milk. Add more milk if needed, 1 tablespoon at a time, until the glaze reaches a pourable consistency.
8. While the hand pies are still warm, coat each one with the glaze.

The pies are done when the crust is a deep golden brown. Give them a few minutes on the paper towels before glazing, so the glaze clings instead of sliding off.

Notes

Oven method. Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the assembled hand pies on the lined sheet and bake for 15 to 17 minutes, or until golden brown. Coat the warm hand pies with glaze.

Air fryer method. Assemble the hand pies as directed, then place them in a single layer in the basket of your air fryer. Depending on the size of your air fryer, you may need to work in batches.

Spray the tops of the hand pies with cooking spray and air fry at 360°F for 6 to 8 minutes, or until golden brown. Coat the warm hand pies with glaze.

Both of these methods skip the frying oil, which is handy when you want an easier cleanup or when little helpers are in the kitchen with you.

Whichever method you choose, glaze the hand pies while they are still warm so the glaze spreads easily and sets with a nice shine.

Recipe details

Prep time is 20 minutes, cook time is 3 minutes, and total time is 23 minutes. One batch makes 26 hand pies. Based on the source nutrition information, each hand pie with glaze has 193 calories.

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Sweet Potato Hand Pies Sweet potato hand pies take everything you love about sweet potato pie and shrink it down into a small, portable treat you can hold in one hand. A flaky pie crust hugs a spiced mashed sweet potato filling, and each little pie is fried until it turns golden and crisp, then finished with a sweet glaze that sets on top.

• Total Time: 23 min
• Yield: 26 hand pies 1x

Ingredients

Scale 1x2x3x

Main
1 homemade pie crust recipe, or 2 boxes store-bought
2 cups mashed sweet potatoes
1/4 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
canola oil, for frying

Glaze
3 cups confectioners’ sugar
6–9 tablespoons whole milk

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Instructions

Main
1-To a medium bowl, add mashed sweet: To a medium bowl, add mashed sweet potatoes. Stir in the light brown sugar, cinnamon, and nutmeg until fully combined. Set aside.
2-On a lightly floured surface, roll out: On a lightly floured surface, roll out the pie crust to 1/8-inch thick. Use a 4-5 inch round cookie cutter to cut the crust. (You should get 26-28 pie crust rounds if using homemade; it may be less if using store-bought.)
3-Add 1 tablespoon of sweet potato filling: Add 1 tablespoon of sweet potato filling to each round.
4-Fold each mini pie crust into a: Fold each mini pie crust into a half-moon shape. Use water to wet the edges to help seal each crust. Crimp with a fork and set aside.
5-In a medium pot over medium heat,: In a medium pot over medium heat, add 2-3 inches of oil. Heat the oil until it reaches a temperature of 375°F.
6-Place 2-3 hand pies into the hot: Place 2-3 hand pies into the hot oil. Fry until golden brown (2-3 minutes). Transfer to a paper towel-lined baking sheet. (Before adding each batch of hand pies, make sure the temperature of the oil is at 375°F; it may cool down after each batch.)
7-In a small bowl, whisk together the: In a small bowl, whisk together the confectioners’ sugar and 6 tablespoons of milk. Add more milk if needed, 1 tablespoon at a time, until the glaze reaches a pourable consistency.
8-While the hand pies are still warm,: While the hand pies are still warm, coat each with the glaze.

Oven Instructions
9-Preheat oven to 400°F: Preheat oven to 400°F. Line a baking sheet with parchment paper.
10-Place assembled hand pies onto the lined: Place assembled hand pies onto the lined baking sheet.
11-Bake for 15-17 minutes, or until golden: Bake for 15-17 minutes, or until golden brown.
12-Coat warm hand pies with glaze: Coat warm hand pies with glaze.

Air Fryer Instructions
13-Assemble hand pies as instructed: Assemble hand pies as instructed.
14-Place hand pies in a single layer: Place hand pies in a single layer into the basket of your air fryer. (Depending on the size of the air fryer, you may have to work in batches.)
15-Spray the tops of the hand pies: Spray the tops of the hand pies with cooking spray.
16-Air fry at 360°F for 6-8 minutes,: Air fry at 360°F for 6-8 minutes, or until golden brown.
17-Coat warm hand pies with glaze: Coat warm hand pies with glaze.

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• Prep Time: 20 min
• Cook Time: 3 min
• Method: mixed

Nutrition

• Calories: 193