Sweet Potato Hand Pies

By á-47

Ingredients

• 1 1/2 lb. sweet potatoes
• Pie dough
• 1 large egg yolk
• 1/4 cup cane syrup
• 2 Tbsp. bourbon
• 1 tea. cinnamon
• 1/4 tea. nutmeg
• pinch salt
• 3 Tbsp. melted butter
• Confectioners' sugar for dusting

Preparation

Step 1

Bake potatoes at 400 degrees until tender (1 - 1 1/2 hours). Remove from oven and let sit until cool enough to handle.

Lower the temperature to 375 degrees. Line 2 large baking sheets with parchment paper and set aside.

Remove dough from refrigerator and place on a lightly floured surface. Roll out into a rectangle; about 24x8" and 1/8" thick. Using a round 4" cutter cut 12 rounds.

Peel potatoes and place in a large bowl. Add egg yolk, can syrup, bourbon, cinnamon, nutmeg and salt. Mix until well blended and creamy.

Divide filling among the centers of the pastry rounds, about 1/4 cup on each. Fold 1/2 the round over the filling, press down with your fingertips to enclose filling and expel any air. Using the tines of a fork, crimp the edges of the pastry to seal completely. Place on parchment lined baking sheet. With a pastry brush, lightly brush the tops of each pie with melted butter.

Bake until the crust is golden brown and the filling is warmed through (20-25 minutes). Remove from the oven and dust lightly with the confectioners' sugar.

Serve with vanilla ice cream.