Leftover Sweet Potato Hand Pies

Leftover sweet potato and marshmallow filled hand pies made with homemade buttery and flaky pie crust! Mark this recipe because it will turn your thanksgiving leftovers to a delicious evening tea-time snack!

It is October and I'm already talking about Thanksgiving Leftovers!

Are you too like me? Holiday-food-fan who will take trip to Boston Market, for your love of thanksgiving dinner, in month of July/October? If your answer is 'yes' then I will say, welcome to the family. Thanksgiving may not be our traditional holiday but I'm crazy (with an extra y) for the food.

My first intro to sweet potato casserole was few years ago in one of my old company's thanksgiving potluck. And I loved every bit of it! Sweet, warm, moist pudding-like buttery sweet potato topped with marshmallows. Such a delicious way of finishing the meal.

I mean, LIFE CHANGING.

So, today I sealed those yummy sweet potatoes and marshmallows into buttery homemade pie-crust and baked to enjoy the treat of holidays in October!

Recently, when I received community in...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 24 Hand Pies Serves:

Ingredients

    Buttery Pie Crust

  • 2 Cup All-Purpose Flour
  • 1 tsp Sugar
  • 1 Cup Unsalted Butter (2 sticks, cold unsalted butter, cut into cubes)
  • 1/2 Cup Creme Fraiche
  • 1/2 tsp Salt
  • 1/2 tsp Baking Powder
  • 4-5 tbsp Water (ice cold)
  • Sweet Potato Hand Pies

  • 1.5 Cup Sweet Potato (or Yam, Cassarole Leftovers)
  • Marshmallow (optional)

Directions

  • 1. Pie Crust: In a bowl, combine flour, salt, baking powder, and sugar. Add diced cold butter and mix with hand until bread crumb like consistency. Add cold sour cream/cream frache and mix well. Add cold water, 1-2 tbsp at a time until dough comes together. Wrap dough in plastic wrap and refrigerate until ready to use. Also, pre heat oven at 400 degrees.
    Additional Notes:
    To save some time and to prevent butter from melting, you can also pulse the flour mix and butter in food processor.
  • 2. Divide pie dough in half. Refrigerate one half while you work on other half. On a flour dusted board, roll the pie dough to a 1/4 inch thick crust. Use a cookie cutter, cut out 2-2.5 inch circles and set aside. Roll the scrapes and cut more rounds. Act quickly and don't let pie crust go loose or warm.
  • 3. Top each cut half with a tablespoon of sweet potato and some marshmallow . Top with second half and seal the edges with side of a fork. Make 1 or 2 slits on top to let air escape while baking. Place pies on baking sheet.
  • 4. Bake pies in preheated oven for 25-20 minutes. While first half bakes, repeat the steps 2-4 for remaining dough.

Savita's Notes:

For best results, leave pie crust in refrigerator for 30 minutes. This will harden the butter and make very flaky hand pies.

Add some walnuts or almonds in each pie for some nutty crunch.

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4 comment(s)

Ado you add the creme/sour creme before or after the butter? My guess would be after butter, before water?
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