Mini Sweet Potato Pie | Pocket Pie
Mini Sweet Potato Pies | Pocket Pies
Sweet potato pie is an American pie made during the festive season. Sweet potato pie is one of my favorite side dish during festive times. It is so delicious and decadent that you simply can't get enough of it. After mastering the skill of making sweet potato pie, my kids always ask for it for Thanksgiving and Christmas. Unlike the traditional open face sweet potato pie, this is a pocket pie. Mini individual pie also known as hand pie because it is enveloped in its own shell. This pie is so delicious and very flaky, the taste is out of this world.
Directions
- Cut the butter into cube and refrigerate for about 30 minute to an hour.
- Sift the flour, add the salt and mix to combine. The add the chilled butter and mix in with the aid or a pastry blender, fork, potato masher or the tips of your fingers.
- Add in the ice water gradually until the flour is moist enough to hold together. Push the dough together to form a ball. Split dough into 2 parts, wrap them in a plastic wrap and chill in the fridge for 1 hour.
- Wash potatoes, pat dry and poke holes into the potatoes with a fork to prevent the potatoes from exploding in the oven. Wrap the potatoes in parchment paper and the with foil, bake in the oven for an hour or til done. Insert a knife or a skewer to check if it is cooked through. Once it goes in easily that means it is done.
- Peel and mash the potatoes. The beat the mashed potatoes with a mixer until fluffy.
- Add brown sugar and mix to combine
- Add butter and mix to combine
- When properly combined, add salt, ground nutmeg, ground cinnamon, vanilla extract and lemon extract and mix to combine.
- Cover and refrigerate potato mixture for at least 1 hr. This would give it time to solidify and be less runny.
- On a floured board, roll out the pie dough. Then cut out circular shape to your desired size.
- Scoop potato mixture into the middle of the pie crust and fold over. Press the edge of the dough with your finger and seal it properly with a fork. Vent the pie by poking holes on the pie with a fork.
- Bake for 30 - 40 minutes on 350 degrees F/180 degrees C).
- Let them cool overnight and enjoy the next day.
Ingredients:
Pie crust
2 1/2 cups all purpose flour
1 cup unsalted butter
1/4 - 1/2 cup ice cold water
2 tbsp granulated sugar
1 tsp salt
Filling
2 cups mashed sweet Potatoes
1/2 cup softened or melted unsalted Butter
1/2 cup brown Sugar
1/2 cup granulated sugar
1 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/2 tsp salt
1/4 tsp Lemon Extract
1 tbsp Vanilla Extract
Bake for 30 - 40 minutes 350 degrees F/180 degrees C