Sweet Potato Hand Pies
Ingredients
The crust
-
2 ½
cups
all-purpose flour
-
2
tsp
sugar
-
½
tsp
ground nutmeg
-
½
tsp
ground cinnamon
-
1
tsp
salt
-
1
cup
unsalted butter, cold and cut into cubes
-
¼
cup
crème fraîche or sour cream
-
extra
flour
for rolling out the dough
-
1
egg
-
1
tbsp
water
The sweet potato filling
-
1
large
sweet potato
-
¼
cup
sugar
-
¼
cup
pure cane syrup
-
¼
cup
light brown sugar
-
½
cup
butter, melted
-
¼
cup
evaporated milk
-
3
tsp
vanilla extract
-
2
tsp
ground cinnamon
-
1
tsp
ground nutmeg
-
½
tsp
allspice
Instructions
- Preheat the oven to 400°F.
- Combine the flour, sugar, nutmeg, cinnamon, and salt in a bowl and mix.
- Cut the cold butter into the flour mixture until crumbly, then add crème fraîche and mix.
- Form the dough into a ball, cover, and refrigerate for 30-60 minutes.
- Roll out the chilled dough to ¼ inch thick and cut into 3-inch circles.
- Peel and cube the sweet potato, then boil for 30 minutes and drain.
- Mash the sweet potatoes and mix with sugar, cane syrup, brown sugar, melted butter, evaporated milk, vanilla, cinnamon, nutmeg, and allspice until smooth.
- Place a scoop of filling on each dough circle, fold over, and seal the edges.
- Cut three holes in the top of each pie and place on a baking sheet.
- Mix the egg and water, then brush over the tops of the pies.
- Bake for 17-20 minutes, then cool before serving.
Nutrition Facts (estimated)
Servings
8
Calories
715
Total fat
24.8g
Total carbohydrates
121.4g
Total protein
6.5g
Sodium
171mg
Cholesterol
65mg
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