Mini Sweet Potato Hand Pies

foodonia | Mini-Sweet-Potato-Hand-Pies-by-Jen-@-Peanut-Butter-and-Peppers-on-September-3-2013-410×273.jpg
Serving: 14 | Prep Time: 20 Minutes | Cook Time: 16 Minutes

A sweet, flaky, light mini pie filled with a mixture of bourbon, maple syrup and pureed sweet potato

Ingredients
  • ¾ cups Sweet potato ( ), Puree (not Pie Filling)
  • 2 teaspoons Maple Syrup
  • ½ teaspoons Bourbon Whiskey (optional)
  • ¼ teaspoons cinnamon ( )
  • 1 whole 9″ Pie Crust, Thawed To Room Temperature
  • 1 Tablespoon Butter, Melted
  • ½ teaspoons Turbinado Sugar
Directions
  1. Preheat oven to 350ºF. Line a baking sheet with parchment paper; set aside.
  2. In a bowl, add sweet potatoes, maple syrup , bourbon and cinnamon; mix until combined.
  3. Sprinkle flour onto a large piece of parchment paper. This will be for rolling out your dough. Sprinkle a little bit of flour onto your pie dough and with a rolling pin, roll pie dough out till about 1/4″ thick. With a 3″ round cookie cutter or the bottom of a glass, cut 14 rounds. With the scraps of dough, roll the dough and cut out until you no longer have any dough left. I had just a tiny bit of scrap left.
  4. Place about a heaping 1/2 teaspoon of sweet potato filling in the center of each round. Bring 1/2 of the pastry round over the other, and press down lightly with your fingertips to enclose the filling and expel any air. You will be making a half circle or crescent shape. Using the tines of a fork, crimp the edges of the dough to seal completely. Place on prepared baking sheet. With a pastry brush, lightly brush the tops of each pie with melted butter and sprinkle with sugar.
  5. Bake in oven for about 16 minutes or until lightly golden brown. Serve warm with ice cream, a drizzle of maple syrup and pecans or eat by themselves with a cup of coffee.

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