Sweet Potato Pocket Pies
Savor the cozy flavors of autumn with these delightful Sweet Potato Pocket Pies, a handheld treat perfect for any occasion. Featuring creamy mashed sweet potatoes seasoned with warm spices like cinnamon and nutmeg, sweetened with a touch of brown sugar, and enriched with a hint of vanilla, these pies are tucked into flaky, golden-brown pie crusts for a perfectly portable dessert. Ready in under 45 minutes, they’re as simple as they are satisfying—just boil, mash, fill, and bake! A brush of egg wash gives each pie a lightly crisp finish, and a sprinkle of powdered sugar adds a touch of elegance. Ideal for holiday gatherings, afternoon snacks, or cozy desserts, these mini pies are best enjoyed warm but travel beautifully for on-the-go indulgence.
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 2 sheets premade pie crust
- 1 large egg
- 1 tablespoon water
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Peel and dice the sweet potatoes into small chunks. Boil in a medium pot of water until fork-tender, about 10-12 minutes. Drain and transfer to a mixing bowl.
Mash the sweet potatoes until smooth. Stir in brown sugar, ground cinnamon, ground nutmeg, unsalted butter, and vanilla extract. Mix until well combined and slightly cool to the touch.
On a lightly floured surface, roll out the premade pie crust (if needed) and cut into 4-inch circles using a cookie cutter or inverted bowl. Re-roll the scraps to make additional circles.
Place about 1-2 tablespoons of the sweet potato filling in the center of each circle. Be careful not to overfill.
Fold each circle in half to create a half-moon shape. Use a fork to press and seal the edges tightly.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops of the pocket pies with the egg wash.
Place the sealed pies on the prepared baking sheet, leaving about 1 inch of space between each one. Use a knife to cut a small slit on top of each pie to allow steam to escape.
Bake in the preheated oven for 20-25 minutes, or until the pies are golden brown.
Remove the pies from the oven and let them cool slightly on a wire rack. Dust with powdered sugar if desired before serving.
Enjoy warm or at room temperature!
Nutrition Facts
Calories |
3038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.4 g | 204% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 250 mg | 84% | |
| Sodium | 2474 mg | 108% | |
| Total Carbohydrate | 372.5 g | 135% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 64.6 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 229 mg | 18% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 358 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
