Sweet Potato Hand Pies

Today we're making creamy and dreamy sweet potato hand pies! These are lightly buttery, lightly sweet and with just a hint of warming spice--they really let the sweet potato shine and this is going to become your new favorite pie. It's perfect for when that pie craving hits and, thanks to a lovely store bought puff pastry, a lot quicker and easier than many pies.

𝐁𝐫𝐨𝐰𝐧 𝐒𝐮𝐠𝐚𝐫 𝐂𝐢𝐧𝐧𝐚𝐦𝐨𝐧 𝐒𝐰𝐞𝐞𝐭 𝐏𝐨𝐭𝐚𝐭𝐨 𝐇𝐚𝐧𝐝 𝐏𝐢𝐞𝐬

𝘠𝘪𝘦𝘭𝘥 4 Hand Pies

𝘐𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴

𝘍𝘪𝘭𝘭𝘪𝘯𝘨

1 1/2 cups cooked sweet potato, mashed

1/4 cup brown sugar, lightly packed

1 large egg

2 Tablespoons unsalted butter 

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon salt

𝘗𝘢𝘴𝘵𝘳𝘺

1 package DuFour Classic Puff Pastry

1 egg beaten plus 1/2 teaspoon water

𝘔𝘦𝘵𝘩𝘰𝘥

Preheat the oven to 400f. Roll out the puff pastry lightly. Cut it into four even rectangles. For each hand pie spread 1/4 of the filling across half of each rectangle, asking the width (narrower side). Brush along the edges with egg wash, then fold the pastry over the filling. Push down all abilities the edges with a fork to seal. Brush all over with egg wash. Cut small splits in the top to vent. Bake for 20 minutes, basting the pies with a second coating of egg wash halfway through. Remove and dust with powdered sugar. Serve warm. Each pie will yield 3 small slices and can be reheated in the oven at 375f for 5 minutes.