Fried pies have been a favorite of mine since I was a child. My mom and grandmother made the best! Apple, peach, and my favorite as a child, chocolate. They seem so simple, yet I have never been able to perfect them.
These sweet potato pies are baked, not fried. These little pies would be an excellent addition to your holiday table. They are made easy with refrigerated pie crusts and frozen yam patties. Honestly, I don’t even measure when I make these. I use a large pinch of brown sugar, a sprinkle of cinnamon and a pinch of chopped pecans. I use a small salad bowl to cut the rounds because I do not own a 4 1/2-inch cutter. If you were making these for a large crowd, where there will be multiple desserts served, you could make these smaller by cutting the yam patty in half. Use only one pie crust round, folding it over the patty and fillings and crimp the edges making a half-moon shape. They are easy to make, easy to serve and delicious!
- 2 (14.1-oz.) pkg. refrigerated pie crusts, thawed
- 12 frozen yam patties, thawed
- 12 tsp. dark brown sugar
- 6 tsp. ground cinnamon
- 1 c. pecan pieces
- 1 lg. egg
- 2 tsp. whole milk
- 6 tsp. granulated sugar
- Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
- On a floured surface, unfold pie crusts, and cut into 24 rounds with a 4½-inch cutter. Re-roll excess, if necessary.
- Arrange 12 pie crust circles on baking sheet with space in-between. Place a sweet potato patty in the middle of each. Divide brown sugar, cinnamon, and pecan pieces evenly among pies.
- Cover pies with remaining pie crust. Crimp edges together tightly with fingers. Make sure all edges are well sealed.
- In a small bowl, whisk together egg and milk. Brush pie crust with egg wash, and top with sugar. Cut 3 small holes in top of each pie with a small knife. Bake pies until browned, 25 to 30 minutes. Transfer pies to cooling rack, and let cool for 5 minutes.
