Savory Sweet Potato Pies

Savory Sweet Potato Hand Pie

If savory is in the name, you know you are in for a treat. These Sweet Potato Pies are a twist on the classic meat pies we love so much.

Meat Pie Dough
Yields: Makes dough for 20 pies
  • 5¾ cups all-purpose flour
  • 2½ teaspoons salt
  • 1¼ teaspoon baking powder
  • ¾ cup lard
  • 2 large eggs
  • 1½ cups whole milk
  1. In a large bowl, whisk together flour, salt, and baking powder. Using a pastry blender or 2 forks, cut in lard until mixture is crumbly. In a small bowl, whisk together eggs and milk. Pour egg mixture over flour mixture, and lightly toss with your hands until a dough starts to form. Knead together twice, and let rest for 10 minutes. Cover and refrigerate until using.

Savory Sweet Potato Pies
Yields: 16 pies
  • 1½ pounds sweet potato, cut into ¾-inch cubes
  • ½ teaspoon Cajun seasoning
  • ½ teaspoon ground black pepper
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground cumin
  • 1 tablespoon vegetable oil, plus more for frying
  • ⅓ cup minced red onion
  • ½ medium jalapeño, seeded and finely chopped
  • 1 teaspoon grated fresh ginger
  • ½ cup canned black beans
  • 1½ teaspoons fresh cilantro, chopped
  • Meat Pie Dough (recipe precedes)
  • 1 large egg
  • 2 tablespoons water
  1. Preheat oven to 425°. Line a baking sheet with foil.
  2. In a large bowl, combine sweet potato, Cajun seasoning, pepper, salt, and cumin. Spread sweet potato mixture onto prepared pan. Bake, turning frequently, until tender, 15 to 20 minutes.
  3. In a medium saucepan, heat 1 tablespoon oil over medium heat. Add onion; cook until tender, about 2 minutes. Add jalapeño and ginger; cook until jalapeño is tender. Remove from heat, and stir in sweet potato mixture, black beans, and cilantro. Let cool completely.
  4. Cut Meat Pie Dough into 20 pieces. On a lightly floured surface, roll 16 pieces of dough to a 5½-inch circle, and place on a parchment-lined baking sheet. Reserve remaining dough for another use. Refrigerate for 10 minutes. Using a 5-inch round cutter, cut rounds from each piece of dough. In a small bowl, whisk together egg and 2 tablespoons water.
  5. Place 2 tablespoons filling in center of each round. Lightly brush edges with egg wash. Fold dough over filling, and press to seal. Using a fork, crimp along edges of pie. Using a pastry wheel, cut along edges to further seal. Freeze pies before frying.
  6. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 370°. Line a rimmed baking sheet with paper towels, and place a wire rack on top.
  7. Remove pies from freezer. Using a slotted spoon, gently place pies, 3 at a time, in hot oil. Fry until golden brown, about 2 minutes per side. Remove from oil, and let drain on prepared pan.

We have plenty more where that came from. Find out more about our favorite meat pie recipes


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