You know that delicious sweet potato casserole that your mom always makes for Thanksgiving? Well, imagine that, but portable and the perfect portion! Inspired by Disney World’s Splash Mountain and Disneyland treat, this Sweet Potato Hand Pie recipe is a keeper! All the tastes of Fall, literally at your fingertips. Don’t let the multiple steps fool you, its an easy recipe overall. I typically use pre-made pie dough for most of my recipes, but this one screamed the homemade kind and I’m so glad I did! The flakiness gave it that true southern flavor. There’s lots of shortcuts you could use too. You could use this recipe with the left over sweet potato casserole from Thanksgiving, use pre-made pie crust, and even buy pre-made orange fondant from your local craft store. It’s all up to you and your schedule. Hope you enjoy this inspired treat as much as we did. Literally, these were gone within minutes. I’ll double the recipe next time. Haha!
Sweet Potato Hand Pies
- Pie crust – I made mine and rolled it to 1/4″ thickness. Pre-made piecrust would work great too
- flour, for rolling
- orange marshmallow fondant, I used this recipe here and dyed it orange
- 1/2 cups cooked, mashed, peeled sweet potato
- 1 tablespoon unsalted butter, room temperature
- 2 Tbsp packed brown sugar
- 1/4 tsp pure vanilla extract
- 1/8 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- pinch of salt
DirectionsTo prepare filling, place sweet potatoes, butter, brown sugar, vanilla, cinnamon, nutmeg, and salt into work bowl of food processor. Process sweet potato mixture, stopping and scraping down sides of processor as needed, until it is very smooth. Set aside.
Make small batch of orange fondant and place in refrigerator until pies are in oven.
To make hand pies, preheat oven to 375°F. Line baking sheet with parchment paper. Place eggs into small bowl and whisk well. Remove dough from refrigerator. Unroll pie crust onto a lightly floured surface and roll to a 1/4″ thickness. Use a 3″ square cookie cutter to cut out squares from the dough and place on parchment paper. Re-roll dough scraps to make 7 squares. Brush perimeter of each dough square with egg wash. Place 2 tablespoons of sweet potato filling in center of 4 squares. Stretch remaining dough squares over the filling squares and press edges together to seal in filling. Use tines of fork to crimp edges of each pie. Using paring knife, cut 2 vents in top of each pie to release steam during baking. Bake hand pies for 15 to 18 minutes until light golden brown. Remove pies from oven and cool on baking pan.
Remove fondant from refrigerator and place on surface lightly dusted with powdered sugar. Roll to 1/8″ thickness and use 2″ square cookie cutter to make 8 squares. Place one fondant square on each warm sweet potato pie. Once complete, place a handfill of marshmallows on each pie. If you have trouble keeping them on, lightly brush the tops of the fondant with water.
Adjust cooking rack to highest position. Place baking sheet of pies in oven and turn on broiler. Browning the marshmallows will happen QUICKLY, DO NOT leave your oven. Turn on your light and wait until you can see the marshmallows start to brown, should take about 30 seconds. Turn off broiler and remove pies from oven. Allow to cool a few mins. Serve warm or cold.
I used Watkins Food Natural food coloring for my orange fondant. It’s one of the only food dyes I can find with NO ARTIFICIAL DYES! Click HERE to find it in my Amazon storefront.