A Southern Classic in the Palm of Your Hand
These Sweet Potato Hand Pies from @cajuninthekitchen are buttery, spiced, and packed with soul. Imagine creamy roasted sweet potato filling wrapped in a flaky, cinnamon-kissed crust—baked until golden, then drizzled with a warm cinnamon glaze. It’s everything you love about Southern sweet potato pie, made portable and perfectly shareable.
Whether you’re baking for the holidays or just want to impress with something special, these hand pies strike the perfect balance between comfort and creativity.
Ingredients
Sweet Potato Filling:
- 500g mashed sweet potato (roasted, skin removed)
- 150g brown sugar
- 114g browned butter
- 130g milk
- 1 tbsp vanilla extract
- ½ vanilla bean (scraped)
- ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground clove
- ¼ tsp salt
Hand Pie Dough:
- 380g all-purpose flour
- 226g frozen butter, grated
- 1 tbsp sugar
- 1 tsp cinnamon
- ½ tsp salt
- 8–10 tbsp ice water
Cinnamon Glaze:
- 120g powdered sugar
- 2 tbsp milk
- ½ tsp cinnamon
- ½ tsp vanilla extract
- Pinch of salt
Step-by-Step Instructions
Step 1: Roast and Mash the Sweet Potatoes
- Preheat oven to 420°F.
- Roast whole sweet potatoes for 1 hour.
- Let cool slightly, then remove skins and mash the flesh until smooth.
Step 2: Make the Filling
- In a bowl, combine mashed sweet potato with brown sugar, browned butter, milk, vanilla extract, vanilla bean, and all the spices.
- Mix well until smooth.
- Note: The mixture may appear runny—chill for 1 hour and the starch will naturally thicken it.
Step 3: Prepare the Dough
- Grate frozen butter and return it to the freezer briefly while prepping the rest.
- In a large bowl, mix flour, sugar, cinnamon, and salt.
- Add frozen butter and use the cut-in method (fork or pastry cutter) to create a crumbly texture.
- Slowly add ice water, 1 tablespoon at a time, until the dough comes together.
- Form into a disc, wrap in plastic, and refrigerate for at least 1 hour.
Step 4: Assemble the Hand Pies
- Roll out chilled dough on a floured surface and cut into even rounds or rectangles.
- Spoon chilled filling onto half of each shape, leaving room around the edges.
- Fold over and seal with a fork.
- Place on a baking sheet lined with parchment.
- Chill again for 10–15 minutes while the oven preheats to 375°F.
Step 5: Bake
- Optional: Brush with egg wash for extra color.
- Bake for 20–25 minutes, or until golden and crisp.
- Let cool slightly before glazing.
Step 6: Make the Cinnamon Glaze
- In a bowl, mix powdered sugar, cinnamon, vanilla, and milk.
- Add a pinch of salt to balance the sweetness.
- Adjust with more milk for a pourable consistency.
Step 7: Glaze and Serve
- Drizzle glaze over warm hand pies.
- Let set for a few minutes before serving.
- Enjoy warm or at room temperature.
Pro Tips & Serving Suggestions
- Brown your butter: It adds a nutty richness that makes the filling unforgettable.
- Make ahead: Both the filling and dough can be prepped 1 day in advance.
- Shape flex: Use round biscuit cutters or fold into half-moons or rectangles—whatever feels right.
- Don’t skip chilling: Cold dough means flaky layers.
About the Creator
Brandon is the flavor-forward force behind Cajun in the Kitchen, where Southern roots meet bold, modern execution. From pies to pastas, he crafts dishes that honor tradition and ignite tastebuds.
Follow him for food that’s full of soul, spice, and unforgettable flair.
Brandon Griffin | @cajuninthekitchen