Bake from Scratch

Sweet Potato Dreams


Makes 9 hand pies

The perfect pastry package, these hand pies hide the welcome surprise of a spiced brown sugar-laden sweet potato filling. Drizzled with a warm glaze, each one is the buttery celebration of autumn’s sweetest tuber.

1¼ cups (284 grams) unsalted butter
2¼ cups (281 grams) all-purpose flour
2¼ teaspoons (6.75 grams) plus ⅛ teaspoon kosher salt, divided
½ cup (120 grams) ice water
½ cup (118 grams) puréed cooked peeled sweet potato (see Note)
3 tablespoons (42 grams) firmly packed light brown sugar
½ teaspoon (2 grams) vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg
1 large egg (50 grams), lightly beaten
Cinnamon-Brown Sugar Glaze (recipe follows)
Garnish: turbinado sugar

1. Cube butter, and freeze for 30 minutes.

2. In the work bowl of a food processor, place flour and 2¼ teaspoons (6.75 grams) salt; pulse until combined. Add frozen butter; pulse until butter is dime-size. With processor running, add ½ cup (120 grams) ice water in a slow, steady stream just until dough comes together and forms a ball. Turn out dough onto a lightly floured surface; shape into a 6-inch square. Wrap in plastic wrap, and refrigerate for at least 30 minutes.

3. On a lightly floured surface, roll dough into a 15x7½-inch rectangle, lightly flouring surface as needed to prevent sticking. Fold dough in thirds, like a letter, and turn 90 degrees. Repeat procedure twice. Wrap in plastic wrap, and refrigerate for at least 20 minutes.

Line 2 baking sheets with parchment

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