These sweet potato hand pies are the perfect bite-sized treat for small hands. The filling comes together in one bowl and is gently sweetened with maple syrup, creating a cozy, handheld dessert that’s ideal for fall or a Thanksgiving spread.
Whether you want a simple addition to your dessert table or a fun way to use leftover sweet potatoes, these hand pies are easy and satisfying. Flaky pie crust and a creamy, warmly spiced sweet potato filling make them a perfect autumn treat.
Table of Contents
- What You’ll Need
- Recipe Substitutions & Additions
- Step By Step Instructions
- Storage Instructions
- Tips For Success
- Recipe FAQs
- Other Hand Pie Recipes You’ll Love
- Sweet Potato Hand Pies Recipe
What You’ll Need
Ingredients for these sweet potato hand pies:
- Mashed sweet potatoes: Roasted sweet potatoes give the best flavor; microwaving works for a quick option.
- Pie crust: Use store-bought or homemade rolled pie crusts.
- Unsalted butter: Softened so it blends smoothly into the filling.
- Egg: Binds the filling. An extra egg can be used for an egg wash if desired.
- Maple syrup: The primary sweetener for the filling.
- Vanilla extract: Enhances the filling’s sweetness.
- Cinnamon & nutmeg: Warm spices that complement the sweet potato.
- Optional: cinnamon sugar to sprinkle on top for a crunchy, sweet finish.
See the recipe card below for exact quantities and full instructions.
Recipe Substitutions & Additions
- Egg substitute: Replace the egg with 1/4 cup applesauce.
- Maple syrup substitute: Use 1 mashed overripe banana to avoid maple syrup (note: this alters texture and flavor).
- Butter substitute: Swap butter for 1 tablespoon coconut oil or avocado oil.
Step By Step Instructions
STEP 1: In a small bowl, combine mashed sweet potato, egg, softened butter, maple syrup, vanilla, cinnamon, and nutmeg until smooth and well mixed.
STEP 2: Unroll pie crusts on a floured surface. Use a 3.5-inch cookie cutter (or a similarly sized round object) to cut out 20 circles. Re-roll scraps as needed. Arrange 10 circles on a parchment-lined baking sheet.
STEP 3: Spoon about 2 tablespoons of filling into the center of each dough circle.
STEP 4: Top each filled circle with another dough circle and press the edges lightly to adhere.
STEP 5: Seal edges with a fork or a sandwich sealer to prevent filling from leaking.
STEP 6: Cut a small T-shaped slit on top of each pie for ventilation. Optionally brush with egg wash or milk for a golden finish and sprinkle generously with cinnamon sugar.
STEP 7: Bake at 400°F (204°C) until the crust is lightly browned, about 15–20 minutes. Allow pies to cool completely before serving.
Storage Instructions
Let the pies cool completely, then store in an airtight container in the refrigerator for up to 4 days. To freeze, place cooled pies in a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator and reheat gently before serving.
Tips For Success
- A sandwich sealer speeds up cutting and sealing, but a cup or cookie cutter and a fork work perfectly well.
- Adjust maple syrup to taste if you prefer less or more sweetness.
- Make your own cinnamon sugar by mixing granulated sugar and ground cinnamon, or use a pre-mixed blend if preferred.
Recipe FAQs
Roasting whole sweet potatoes in the oven yields the richest flavor: poke holes in the potatoes and bake at 425°F for 40–50 minutes until tender. For a faster option, microwave peeled sweet potatoes for about 6–8 minutes until soft.
Yes. If using pumpkin puree, you may need to increase the sweetener because pumpkin is less sweet than sweet potato. Adjust spices and sweetness to taste.
Baby food purée is usually thinner than homemade mashed sweet potato, so it may change the filling’s texture. Fresh mashed sweet potato is recommended for best results.
Other Hand Pie Recipes You’ll Love
Strawberry Cream Cheese Hand Pies
Apple Pie Empanadas
Healthy Mini Apple Pie (Refined sugar-free)
Pumpkin Hand Pies
If you tried these Sweet Potato Hand Pies, please leave a star rating and share how they turned out in the comments. I love hearing from you!
Sweet Potato Hand Pies
Ingredients
Hand Pies
- 1 cup mashed sweet potatoes
- 1 egg
- ¼ cup maple syrup
- 1 tbsp butter, softened
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- 2 rolls prepared pie crusts
Cinnamon Sugar Coating
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 400°F (204°C).
- Mix mashed sweet potato, egg, butter, maple syrup, vanilla, cinnamon, and nutmeg until well combined.
- Roll out pie crusts and cut 20 circles with a 3.5-inch cutter. Place 10 circles on a parchment-lined sheet.
- Spoon about 2 tablespoons of filling onto each circle.
- Top with remaining circles and press edges to seal. Crimp with a fork if needed.
- Cut a small T-shaped slit on top of each pie, brush with egg wash or milk if desired, and sprinkle with cinnamon sugar.
- Bake 15–20 minutes until lightly browned. Cool completely before serving.
Notes
- A sandwich sealer or a cup/cookie cutter plus a fork both work well for cutting and sealing the pies.
- Adjust maple syrup to reach your preferred level of sweetness.
- Make cinnamon sugar at home by mixing sugar and cinnamon, or use a store-bought blend if you prefer.