How To Make Sweet Potato Mini Hand Pies...
These mini sweet potato pies are an easy out to baking an entire potato pie from scratch. They’re baked with store-bought pie crust, pumpkin cream cheese filling, and a coating of cinnamon sugar. In other words, they taste JUST as good (if not better) than sweet potato pie, minus all the work!
Ingredients
- 2 baked sweet potatoes
- 1 cup brown sugar packed
- 1 4 oz cream cheese
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
Instructions
- Remove the pie dough from the refrigerator and allow the sheets to come to room temp while you make the filling. Don't let them sit out too long, they will not act accordinglh for you.
- In a bowl mash together the cream cheese, brown sugar, and sweet potatoes.
- Mix in one of the sweet potatoes, start mashing it with a fork. Next, start giving everything a stir to make the mixture very smooth. We don't want any cream cheese lumps.
- Preheat your oven to 400, my oven gets very hot so its 315 for me to control the temperature.
- Lightly dust your countertop surface with flour, so that your dough doesn't stik to badly to the counter-top. This will ensure that the dough behaves for you. Make sure to grab your rolling pin to smooth out any edges for a smooth cut with your pumpkin cookie cutter.
- Using pumpkin cookie cutter or a homemade pumpkin template (I made mine out of the box the pie dough came in – see notes for details), cut out your pumpkins. Roll out the scraps to cut out a few more pumpkins. You should be able to get about 8-10 pumpkins per sheet.
- You can transfer the pumpkins to the refrigerator while you work on the rest, or not. I left them on the counter on some parchment paper, and they were just fine.
- Take a spoonful of your mixture to add to one side of your pumpkin cut out. Make sure not to over fill your pumpkin pies. They will break in the oven, and not work well.
- Once you finish stuffing each one, place the 2nd half of the dough onto and start working on sealing then together.
- Close them, and start crimping the sides with a fork. Please be easy while crimping the edges. Make sure to not poke an unwanted hole in the dough.
- Once your done crimping them, brush them with an egg wash to give them that golden brown color in the oven.
- To the other half of the pumpkins, cut 4 slits to resemble the ridges of a real pumpkin. I like to think of it as two sets of parentheses.
- In a small dish, mix together the cinnamon and sugar. Sprinkle about 1 teaspoon of the cinnamon sugar on top of each pumpkin. I amy have actually went a little ham with this.
- Bake them 12-14 minutes, and don't over cook. Let them cool on a cooling rack for about 10 minutes.
- Enjoy!