This take on the classic Southern Sweet Potato Pie is made even better in a hand-held pie. With a homemade dough and the addition of vanilla, cinnamon, and nutmeg, these mini pastries make a great meal anytime of day. What you need: For the crust: 1 cups all-purpose flour, plus more for sprinkling 1⁄2 teaspoon salt 1 tablespoon sugar 1⁄2 cup cold vegetable shortening or vegan butter, cut into 1⁄2-inch cubes 1⁄4 cup ice-cold water For the filling: 1 cup sweet potato purée 2 tablespoons maple syrup 1 teaspoon vanilla extract 1⁄4 teaspoon salt 1⁄4 teaspoon ground cloves 1 teaspoon ground cinnamon 1⁄4 teaspoon ground nutmeg What you do: For the crust, in a mixing bowl, whisk together flour, salt, and sugar.
Add shortening, and use a pastry cutter to incorporate into our. Continue to mix with pastry cutter until mixture resembles coarse meal, almost pea-sized. Slowly add water, 2 tablespoons at a time, and stir with a wooden spoon or mix with your hands.
Once dough begins to hold together, form into a tight ball. Flatten a bit, and wrap in plastic wrap or parchment paper. Chill in refrigerator for 1 hour.
For the filling, in a food processor , add all ingredients and pulse until mixed well and creamy. Set aside until ready to assemble hand pies. Remove dough from refrigerator and let sit at room temperature for 10 minutes to soften.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat. Flour a clean, smooth stone surface or p.