Ingredients for Sweet Potato Pocket Pies
- 2 large sweet potatoes, cooked and mashed
- Butter
- Light Brown Sugar
- Granulated Sugar
- Vanilla Extract
- Cinnamon
- Nutmeg
- Evaporated Milk
- Water
- Ready Made Pie Crusts
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How to Make Sweet Potato Pocket Pies
- Preheat oven to 375°F (190°C).
- In a large bowl, combine cooked sweet potatoes (mashed), white potatoes (diced), and your choice of additional vegetables (bell peppers, chili peppers, leeks, etc.). Season generously with salt, pepper, and any other desired spices.
- In a separate bowl, whisk together the flour, salt, and butter until the mixture resembles coarse crumbs. Cut in the shortening using a pastry blender or your fingertips.
- Gradually add ice water, a tablespoon at a time, mixing until the dough comes together. Turn the dough out onto a lightly floured surface and knead gently for a few seconds until smooth.
- Roll out the dough to about 1/8 inch thickness. Use a 4-inch cookie cutter or a knife to cut out circles.
- Place a spoonful of the sweet potato mixture in the center of each circle. Fold the dough over to form a half-moon shape, crimping the edges with a fork to seal.
- Place the pies on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until the crust is golden brown and the filling is heated through.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
75g
Fat
36g
Carbs
12g
