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 invitation for RSVP to thanksgiving potluck.. I know! Turns out I'm not the only one here. :)
So, I first went to buy and re-taste some sweet potato casserole. Or you can say I just needed a reason to have a mini Thanksgiving meal.
Honestly, the store-bought version was not as delicious that office-potluck (homemade) one.. So, anyways, I entered the kitchen last weekend to start re-creating that magic myself. I mean practice and perfect my pie recipe way before community gathering...
...after family-size feasts come the dilemma of dealing with leftovers. I don't think there will be single household which does not have to deal with it.
Humor me because two months from Thanksgiving and I'm already dealing with thanksgiving leftovers. There are more casserole in my near future so I did not want to freeze it. Instead, I planned to make leftover sweet potato hand-pies. Some served as snacks with evening tea and sent another batch to close friend.
I have few ideas for few more batches I'm going to try.. If you ever wonder what to do with leftover sweet potatoes? I'm listing a few for you to consider:
1. Freeze a portion or two for later use.
2. Use as filling for savory snacks such as these hand pies, turnovers, or stuffed breakfast breads.
3. Saute it with spices and serve on side with breakfast.
4. Just grab a spoon, re-heat and enjoy a small bowl with comforting winter dinner. (sounds best to me)
I have crazy good buttery pie-crust recipe which I wanted to share with you. ... though I did not envision to share it today. Thing is, I decided to only share vegetarian recipes on blog this week. This week we are observing an auspicious Indian festival - Navratri and Durga Pooja. For this reason, we are on vegetarian diet. Hand Pies were perfect fit for the theme. So, here I am with recipe early on.
But i must say this pie-crust recipe is fool-proof and so so good. One taste and you will want to print and tag this recipe on the kitchen fridge for all of your holiday baking. Just simple 5 ingredients - flour, butter, sugar, water and my secret to make most flaky crust ever - creme frache.
And yes, you can use sour cream if you can't find creme frache.
If you too are crazy for sweet potatoes? Just go and buy some sweet potato or yam from store. Then make this buttery best pie-crust, fill-in sweet potatoes, bake and enjoy! In my humble opinion, these little sweet treats are best way to dive-into holiday baking mode!
Quick one! Why eat hand-pies? Simple! Because you can eat hand-pies even when you are travelling, having lunch in office or on-the-road visiting friends! You get the idea? :-)
Have a wonderful day! Enjoy a little taste of Thanksgiving in early fall! I'll see you soon!
-Savita x
Leftover Sweet Potato Hand Pies
(1 review)
Ingredients
Buttery Pie CrustDirections
- 1. Make 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.
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2.
Roll Pie Dough:
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.
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3.
Add Pie Filling:
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.
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4.
Bake:
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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8 Responses
elena zeiler
they look beautiful! what do you prick the edges with? to get the small holes.Savita
Use a small fork.Catherine. Sylvia Mascarenhas
I enjoy your recipes - ThanksSavita
Hi Catherine, thanks for letting me know. I appreciate it.Jeri
Ado you add the creme/sour creme before or after the butter? My guess would be after butter, before water?Savita
Hi Jeri, sour cream is added after butter and before water. I noticed that I missed it in step. I regret the inconvenience it caused.Adina
So pretty! I was thinking of making something similar with a pumpkin filling, but sweet potatoes sound great as well.Savita
Adina, thanks my friend! Indeed, I love the color on this pie too!