Sweetpotato Hand Pies
Created by: Meredith Bernard: This Farm Wife for the North Carolina SweetPotato Commission
Servings: 10 pies
Calories: 254kcal
- 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
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.
Nutrition Facts
Sweetpotato Hand Pies
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Serving: 1pie | Calories: 254kcal | Carbohydrates: 36g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 184mg | Potassium: 188mg | Fiber: 2g | Sugar: 12g | Vitamin A: 6483IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg