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Spiced Sweet Potato Honey Hand Pies with Creme Fraiche and Almonds

Total Time1 hour
Course: Dessert, Snack
Cuisine: Canadian

Materials

  • 1 lb sweet potatoes about 2-3 medium
  • pinch of salt
  • 3/4 tsp 4 mL ground ginger
  • 1/2 tsp 2 mL ground cinnamon
  • 2 large eggs
  • 3 tbsp 45 mL heavy cream
  • 1/4 cup 60 mL wildflower honey + extra for drizzling
  • 2 tbsp 30 mL old fashion brown sugar, its a dark brown sugar
  • 3 sheets of puff pastry thawed as per package directions
  • 1 large egg
  • creme fraiche
  • un-blanched sliced almonds toasted

Instructions

  • Preheat oven to 400 F. Place potatoes on a baking sheet and roast for 20-25 minutes or until completely softened.
  • Let potatoes cool, peel skin and place then in a large bowl of a mixer.
  • Add salt, ginger and cinnamon. Beat until no lumps in the potatoes. Beat in one egg at a time until smooth.
  • Add in honey and brown sugar and beat for another minute until well incorporated.
  • Preheat oven to 350 F. Line a few large baking sheets with parchment or a silicone mat.
  • Lightly dust surface with flour. Unroll one portion of puff pastry and roll it out with a rolling pin gently just enough to make it even thickness. Cut into 6 even rectangles and place the rectangles on the baking sheet lined with parchment paper. Cut the remaining sheets of puff pastry into matching pieces.
  • Divide the sweet potato filling onto 9 of the rectangles on the baking sheet and then top each with the second rectangle piece of puff pastry. Using a fork, crimp the edges of the hand pies to seal them. You should get 9 hand pies out of the recipe.
  • Cut 2 slits on the top of each hand pie with a serrated knife. Whisk together the egg and a tablespoon of water and brush over each hand pie.
  • Bake pies in preheated oven for 20 minutes until golden and puffy.
  • Serve with a dollop of creme fraiche, a good drizzle of honey and garnish with almonds.