Sweetpotato Hand Pies
Created by: Meredith Bernard: This Farm Wife for the North Carolina SweetPotato Commission
Recipe
Ingredients
- 2 medium sweetpotatoes
- 2 tbsp butter, softened
- 1 tsp pumpkin pie spice
- ½ cup sugar
- splash vanilla extract
- pinch of salt
- 2 Pillsbury pie crusts, softened
Instructions
- Cook sweetpotatoes until tender. (Boil, bake or microwave).
- Peel and mash.
- Blend mashed sweetpotatoes with other ingredients in a bowl. You can use a mixer. I prefer a wooden spoon.
- Soften two pillsbury pie crusts (or make homemade if that suits you!)
- Cut out 3” circles with cookie or biscuit cutter (or a drinking glass. Use what you’ve got!) Roll outto 3 ½” (with a rolling pin…or glass.)
- Place 2 tbsp filling in middle of each circle.
- Moisten fingertips with water and rub edges to create a better seal, fold over filling and pat together with fingers, and crimp edges with a fork.
FRY OR BAKE
- Fry in 350° vegetable oil or crisco ½” deep (no less temperature or they will be soggy) flipping when browned on bottom side (2-3 min.) and remove when brown on bottom again.
- Bake in 425° degree oven 12-15 min or until light golden brown.
Serve warm alone or with vanilla ice cream.
Video
Notes
Nutrition Facts
Sweetpotato Hand Pies
Serving Size
1 pie
Amount per Serving
Calories
254
% Daily Value*
Fat
11
g
17
%
Saturated Fat
4
g
25
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
6
mg
2
%
Sodium
184
mg
8
%
Potassium
188
mg
5
%
Carbohydrates
36
g
12
%
Fiber
2
g
8
%
Sugar
12
g
13
%
Protein
3
g
6
%
Vitamin A
6483
IU
130
%
Vitamin C
1
mg
1
%
Calcium
22
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1pieCalories: 254kcalCarbohydrates: 36gProtein: 3gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 6mgSodium: 184mgPotassium: 188mgFiber: 2gSugar: 12gVitamin A: 6483IUVitamin C: 1mgCalcium: 22mgIron: 1mg