Let’s Get Real
Alright, folks, gather ’round! It’s time to talk about something utterly delightful yet completely underrated: sweet potato hand pies. Now, before you roll your eyes and remind me that sweet potatoes belong solely in your Thanksgiving spread (à la casserole with that suspiciously beige marshmallow topping), let me spill the tea. I was once one of those people who skipped over sweet potato dishes at every gathering as if they were the culinary equivalent of bedazzled denim. 🎉 But, oh darling, how times have changed!
For some inexplicable reason, I found myself making these little pockets of joy during a sugar rush-fueled kitchen frenzy. Maybe it was the half-bag of sweet potatoes sitting in my pantry, or perhaps it was the fact that I had recently binge-watched too many cooking shows during a Netflix marathon. Whatever the case, I made them and let me tell you, I obviously had no idea what I was in for. The day started with me feeling like a culinary novice, and ended with me feeling like a hand pie guru. These little bundles of sweetness are everything! So, without further ado, let’s dive deep into the world of sweet potato hand pies!
Ingredients, Unfiltered
What’s Really in Sweet Potato Hand Pies
Now let’s dissect this recipe, ingredient-by-ingredient—because as a food blogger and someone who eats their feelings, it’s essential that you know what exactly is going into your hand pie creation!
Sweet Potatoes: The star of the show! I’m talking about those creamy, orange beauties that pack a sweet punch. Sure, there’s vitamin A and fiber, but what I’m really here for is their ability to get a little caramelized when you roast them. Bonus points if you find me a sweet potato that’s a little overripe—those ones have all the best flavor!
Flour: All-purpose flour, my steadfast partner in crime. A good quality flour is essential for creating that perfectly flaky crust, because nobody wants a sad, soggy hand pie. If you’re feeling adventurous, you could swap some of this out for whole wheat flour, but honestly, why would you do that? Flaky is cozy!
Butter: Ah, sweet creamy butter—thank you for existing! Use unsalted butter unless you like your sweets tasting like a salt lick. It adds richness and flavor to our crust, making it totally irresistible. Plus, it’s a perfect excuse to shout “I’m making serious life choices here!” as you cut it into the flour.
Sugar: I use brown sugar here because it has that cozy caramel flavor that pairs wonderfully with sweet potatoes. White sugar would merely be a sad backup singer in this hand pie jam.
Cinnamon and Nutmeg: These spices do not just make fall-scented candles; they also lend that warm, comforting flavor that turns these pies from adorable snacks into a full-on hug for your taste buds. Honestly, if you can’t find cinnamon and nutmeg in your pantry, we might need to have a chat.
Egg: The one and only egg serves as a binding agent and helps create that gorgeous golden sheen on the crust when you brush it before baking. I say only use a big, happy egg, caught in its prime!
Vanilla Extract: Okay, let’s talk about this essential pantry ingredient. Use pure vanilla extract and not the imitation stuff unless you enjoy living your life on the culinary edge! The real deal elevates the filling from “who cares?” to “I’d like to taste that again, please!”
Salt: Listen, a pinch of salt is essential for balance. It plays well with sweet flavors, and you never want your sweet potatoes to end up too sweet. It’s like the wise friend you never knew you needed but is always there for emotional support.
Let’s Talk Health (or Not)
Is This Even Healthy? Let’s Discuss
Listen, I’m not here to tell you these hand pies are a superfood we should be eating three times a day. Yes, there’s sugar and butter involved. But really, if you feel bad about that, just remember that sweet potatoes are full of fiber and vitamins, and you’re also getting some lovely eggs in there! So yes, we have a bit of indulgence going on, but we also have quite a bit of nutritional magic. And if anyone raises an eyebrow as you devour your masterpiece, just smirk and say, “I’m helping my body fight vampires with sweet potatoes and butter.” Because, honestly, how can they argue with that?
Your Grocery List
Here’s What You’ll Need
– 2 medium sweet potatoes (about 1 pound), baked and cooled
– 1 ½ cups all-purpose flour
– ½ cup unsalted butter, chilled and cut into cubes
– 3 tablespoons brown sugar
– 1 teaspoon ground cinnamon
– ¼ teaspoon ground nutmeg
– 1 large egg
– 1 teaspoon vanilla extract
– ¼ teaspoon salt
– Water, as needed (2-3 tablespoons)
This recipe makes about 8 hand pies, which should suffice unless you’re feeling extra and decide to eat all of them in one sitting like I sometimes do (oops).
The Actual Cooking Part
Okay, Let’s Make This
Step 1: Get Your Sweet Potatoes In Shape
First and foremost, we need to bake those sweet potatoes! If you’re feeling fancy, pierce the skins a few times with a fork (just like your worries while cooking) and throw them in the oven at 400°F for about 45 minutes to an hour until they’re soft. Alternatively, you can microwave them for about 10-12 minutes, flipping halfway through if you’re trying to save time and energy. Just make sure they’re cool enough to handle before starting the next step!
Step 2: The Filling
When your sweet potatoes have cooled down, scoop out that orange goodness into a mixing bowl. Fret not if you make a little mess; kitchen chaos is the spice of life! Add in the brown sugar, cinnamon, nutmeg, egg, vanilla extract, and salt. If you’re feeling rebellious, throw in a dash of bourbon—I won’t tell! Mix it all up, and taste it like you’re a contestant on a cooking show. This is your time to shine. Once it’s well combined and delicious, set it aside.
Step 3: Let’s Make the Crust
In a separate bowl, whisk together your flour and salt. Then, add your chilled butter. Using your soulmate (or your fingers), cut the butter into the flour until you get a crumbly texture that resembles breadcrumbs. Sure, it might look terrible and crazy, but trust me, it’s going somewhere amazing. Gradually add cold water, one tablespoon at a time (about 2-3 should do) and mix until it forms a dough. Don’t knead it! This is about love, not stress—so handle it lightly.
Step 4: Chill Out
Wrap your dough in plastic wrap and let it chill in the fridge for about 30 minutes. This is the perfect time to clean your disaster of a kitchen and reflect on your life choices. Or, if you’re me, it’s a great time to eat some leftover pie filling straight from the bowl while standing in the kitchen like a secretive raccoon.
Step 5: Roll with It
Dust your counter with flour, and bring out your chilled dough. Roll it out to about ¼ inch thick – don’t panic if it looks a little ragged. Beautifully imperfect is my life motto. Use a round cutter (or even a glass) to cut out circles of dough. Remember: the bigger, the better. You want enough dough to hold your filling while still being able to seal the edges.
Step 6: Fill ‘er Up
Spoon a generous dollop of that sweet potato filling onto one half of the dough circle. I mean, let’s not skimp here. Then fold over the other half, and using a fork, press the edges together to seal. It’s like giving your hand pie a cute little hug! Repeat the process until you run out of dough or filling. Let’s be honest, you’ll eat the extras directly from the bowl—no judgment here.
Step 7: Time to Bake
Preheat that oven to 375°F. Place your hand pies onto a lined baking sheet. Brush the tops with a beat egg (the one we reserved, remember?) for that gorgeous golden color. Bake for about 25-30 minutes until they’re golden and puffed up like mini, beautiful pillows of joy.
And here’s the moment when the magic truly happens: your kitchen will fill with the aroma of cinnamon and sweet potatoes, and you’ll be doing a little dance in your kitchen. Yes, I’ve made a fool of myself many times, swaying my hips and twirling around while waiting for things to bake—I refuse to be ashamed of it!
Step 8: Let Them Cool
Once they’re golden brown and glorious, take them out of the oven and let them cool on the baking sheet for about 10 minutes. I know the wait is torture, but it’s worth it to avoid a scalding surprise.
Bonus Tips You Didn’t Ask For
Bonus Tips You Didn’t Ask For
– If you’re feeling like a wild child, throw in some chopped pecans or walnuts into that filling for added crunch. You can also swap in spices, like ginger or cardamom, if you want to taste the world!
– Want to save time? Use pre-made pie crust! I won’t tell anyone if you take those shortcuts!
– Serve these warm with a scoop of vanilla ice cream on top. Seriously, if we’re talking life choices, that’s a good one right there—a sweet potato hand pie à la mode? Yes, please!
– Need a fancy presentation? Dust with powdered sugar right before serving to add a tiny flourish of sophistication to your chaos.
– Don’t forget to tag me on Instagram if you try these! Someone’s gotta capture the glowing reviews from your friends and family—or at least your cat if they’re your only audience.
Final Words of (Culinary) Wisdom
And there you have it, folks—sweet potato hand pies made from a wild concoction of past kitchen affairs and bright inspirations. If you try this recipe (and I strongly encourage you to), tag me in your pictures or stories because I want to see everything! Your versions will undoubtedly look more polished than mine, and honestly, that’s what keeps this whole food blogging world fun. So let’s go forth, embrace our love for sweet potatoes, and make those hand pies! If nothing else, you’ll have an impressive dish to whip out at your next gathering, and you might just find a fan for the underrated sweet potato. Happy baking!
