Individual Sweet Potato Pies

Individual Sweet Potato Pies

Dough for one pie crust to make 4 hand pies (I highly recommend Vegan Pie in the Sky by Moskowitz and Romero if you’re interested in making your own pie crust.  Otherwise it is not difficult to find pre-made pie crust dough that does not contain dairy or egg.)

Filling ingredients:

2 c mashed sweet potato (from 2 baked sweet potatoes)

1 ½ T potato starch or organic cornstarch

¾ t ground cinnamon

¼ c sucanat or turbinado sugar

1-2 t grated ginger

Pinch of salt


Mix well or blend the filling ingredients in a medium sized bowl.

On a floured surface, roll the dough out into a rectangle that is twice as long as it is wide.   Cut the rectangle in half to form two squares.  Then cut each square in half to form four rectangles.

Place just less than ¼ c sweet potato filling on half of each rectangle.  Fold the pastry over to enclose the pie and moisten the edges to seal the crust.  Use fork tines to crimp the edges.  Then cut 3 small slits in the top of each pie to allow steam to escape while baking.  Transfer the pies to a parchment paper lined baking sheet, silicone mat, or nonstick baking surface.  Sprinkling a few grains of salt on each pie adds a really nice touch.

Bake at 400 for 15-20 min or until the edges are lightly browned, rotating the baking sheet if necessary to allow for even cooking.  Remove from the oven and let cool for 5 min before transferring to a cooling rack.  These pies may be eaten warm or at room temperature if you have that much patience.