Visual learner? Watch me make these fried sweet potato hand pies from start to finish!
After getting a few new family matches on my Ancestry DNA profile, I’ve been in full family history detective mode. I love this type of research, and I’ve learned so much about my family, including a lot about my great-grandmother Benia (Grandma Barb’s mom). Isn’t she pretty?
I never met my great grandmother, but I could listen to stories about her all day, especially when it comes to her fantastic home-cooking!
She was known for her legendary fried hand pies. Any story told about her always includes the words” Man, that woman made the best fried pies!”
To honor my great grandmother, I’m creating these delicious fried sweet potato hand pies! No worries, Great Grandma’s heirloom fried fruit pie recipe is in the upcoming cookbook, but these fried sweet potato pies are just as heavenly!!
Dare I say I like these better than regular sweet potato pie? Well, I do. There I said it! It’s that crisp, yet tender, buttery crust, crackling vanilla glaze, and creamy, spiced sweet potato pie filling! The flavors and textures just all come together so well!
The Sweet Potato Pie Filling
This sweet potato filling is so versatile, and your taste buds should be your recipe guide here. I prefer a very traditional sweet potato pie filling, so I keep it basic in this recipe using only sugars, cinnamon, nutmeg, butter, and vanilla extract to flavor the mixture. If you like your sweet potato pie with more sugar, add it! Prefer a splash of citrus? Add it! Want more warm cinnamon spices? Add it! How about marshmallow fluff? Yep throw it on in there!! Taste, adjust, taste adjust!!
How To Make The BEST Sweet Potato Fried Hand Pies
- Let the pie crust dough chill thoroughly. A nicely chilled dough makes for a super tender and flaky crust.
- Fry at the right temperature. Frying the pies at 375 F. will keep them from becoming soggy and oily.
- Don’t over-stuff it! I only use two tablespoons of filling per pie. There will be plenty of filling left if you prefer your pies with more filling but be careful not to over-stuff the pies or they will not seal tightly.
- Seal firmly. To keep the pies from opening up in the hot oil, press the ends together firmly and then crimp or roll the edges.
- Make and serve the same day. For the BEST texture make and serve these the same day. They become soft the next day, which still tastes great but loses that epic fried crispiness.
Want something different from traditional sweet potato pie? These fried sweet potato hand pies are the perfect way to change up Thanksgiving a little. Pile these babies on a plate and watch them disappear. They are so fun to eat!
Fried Sweet Potato Hand Pies
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup butter-flavored shortening
- 1/4 cup unsalted butter
- 1/2 cup cold water
SWEET POTATO FILLING
- 2 cups fresh sweet potatoes cooked & mashed (about 3 small sweet potatoes)
- 1/4 cup half n half
- 2 tablespoons unsalted butter melted
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1½ teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 2 cups powdered sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- salt pinch
- In a large, whisk together flour and salt.
- Cut in butter and shortening until mixture resembles large crumbs.
- Stir in water until dough forms.
- Turn dough onto a floured surface and knead until smooth.
- Flatten dough into a disk and cover with plastic wrap.
- Refrigerate for at least 1 hour.
Sweet Potato Filling
- Add cooked sweet potatoes and half n half to a food processor and blend until smooth and creamy.
- Place sweet potatoes in a bowl and stir in butter, granulated sugar, brown sugar, cinnamon, nutmeg, vanilla extract and cornstarch until well combined and creamy.
- Taste and adjust the sweetness and spices to your liking.
- Cover and place in the fridge until ready to use.
- To assemble the pies, divide the chilled dough into 10 even sized ball.
- Flatten each ball into 6-inch circles.
- Place 2 tablespoons of filling in the center of the dough (see note).
- Fold the dough over the filling and seal the edges, crimp with a fork.
- Heat oil in a deep skillet (375 F.) and gently place the pies into the hot oil.
- Fry pie until golden, about 2-3 minutes or until lightly golden.
- Remove pies from oil with a slotted spoon and place on a cooling rack to drain.
Make the Glaze
- To make the glaze add all glaze ingredients into bowl and stir until smooth.
- Brush the hot pies with glaze and let it hardened. Flip and glaze the other side and then repeat.
- Once the glaze has hardened. Serve immediately.