No Pie Crust Needed! Thanks to this Hack 🙌🏽 Sweet Potato Hand Pies in Minutes!

Hey y'all, welcome to Kamira's Kitchen. Today I'm going to show you guys an easy biscuit hack that is going to help you make the most delicious sweet potato hand pies. Now sometimes you want a little sweet potato pie but you just like that little extra crust or you want a different way to make it. Well guys you are going to absolutely love this recipe. Let's go ahead and get started. Okay y'all so I am starting off with three medium sweet potatoes. You really could use two sweet potatoes. However since I am firing up that oven y'all I want a third one for my lunches. Okay now I'm going to poke these sweet potatoes with a fork and then rub them down with a little bit of olive oil even though I won't be using the skin. Y'all want that one? I'm gonna eat the skin of that one. Okay so I'm going to put this in the oven at 400 degrees for about an hour and 15 minutes or until they are very soft. Like they should have you know they should be oozing out with sugars. They should be tender. That's the only way to get them sweet. Now some people will boil their sweet potatoes. I never do that. Okay I never do that for sweet potato pie. I feel the flavor is not the same. Now I have allowed them to completely cool and as you can see half one of these jokers is gone because I've eaten that. So baby I'm going to take that half and then I'm going to use another whole one and that is what I'm going to use for my filling. I like to eliminate the strings since I'm only using a small amount of sweet potato. I'm just going to take an immersion blender and I'm going to blend it until all those fibers are gone. I personally do not like the strings. If you don't mind them then you can leave them or you can chop your sweet potato up small like every half inch and that should minimize them. To make this delicious filling we are going to add two tablespoons of melted butter, a fourth of a cup of brown sugar, a half of a cup of white sugar, one teaspoon of cinnamon, a teaspoon of vanilla extract, as well as a fourth of a teaspoon of nutmeg. But of course you can adjust your spices to taste. I'm also adding a fourth of a teaspoon of salt and a little squeeze of fresh lemon juice. Lemon or orange just a little bit of citrus will brighten up the flavor of sweet potatoes and it makes the batter extra delicious. Now this right here is a great base for a sweet potato pie. However some of the differences are that I'm not going to be adding any dairy or any egg to the recipe because I'm putting inside of the hand pie and you definitely don't want your filling to be too loose. Now y'all I'm going to clean my counter because I am going to use my counter to roll out these biscuits. Now I like to get the butter tasting biscuits okay for this recipe. The grands don't be getting them itty bitty biscuits baby. You want to get the ones that got a little size on them okay. Now you do not have to use biscuits okay. Maybe you don't like biscuits then what you can do is that you can use the pie crust like the pre-made pie crust by Pillsbury and then you can just cut out circles that become the size of what you're going to see right now. Okay while I'm the size that I'm rolling this biscuit to. Now what I'm doing is that I want to make this larger and flatter so that I can fold it over and make like an individual sweet potato pocket pie. You're looking for about a fourth of an inch thickness and then I'm going to add about two tablespoons or so. I mean it's kind of a fat it's kind of a fat two tablespoons okay of the batter. Alrighty and I'm going to use a little water to help me seal the deal. I don't use egg wash to seal. I think it's a little better with the water because it'll form a paste with the flour that I've used to roll out the biscuits and then I can just use a fork to press it down and seal. If you are using a pie crust in order to do this you can do the same method. Now something else you can do with these hand pies which I do from time to time but I'm not doing today because I don't want to go full big back is that you can fry these instead of baking them. Now I do things slightly different if I fry them and if you guys want me to do a video on that I can do a video but one of the big differences is that I definitely I definitely do not overstuff if I'm going to fry them because that filling will really get out into the oil but I'm baking them today just to cut back just a little bit okay um and so even though I'm not trying to overstuff I don't really care as much because nothing's really going to happen other than it just flows out a little bit if I overstuff them okay. So after I do all of my hand pies I had just a itty bitty amount of filling left so if you use the same amount of potato I did this will pretty much be the perfect amount almost perfect amount for eight individual sweet potato pies. I want you guys to leave me a comment and let me know have you ever made individual sweet potato pies did you grow up with this I feel like this is just that down home good country eating like that thing that you might get in a country store or something that your grandma might make just as a little treat a little snack for you let me know if you've ever had something like these before. Now y'all I'm gonna brush the top with a light egg wash just so I can get a nice brown beautiful glazed color on these they always come out better with a little egg wash to me but you can brush them with a tiny bit of heavy cream. I'm gonna bake these in the oven at 350 degrees for anywhere from 13 to 17 minutes mine took 15 minutes to cook but just check on it and when they're nice and golden brown you're going to know that they are ready. Now I am going to make a delicious orange glaze for the top I feel like the glaze just gets it right you know what I'm saying so I'm going to take about three fourths of a cup of powdered sugar and then I'm going to use the juice of an orange until I get the consistency that I want. I like my glazes to be medium thick not too thin okay or else it don't stick right to me so you get yours the texture you like when my pies are this beautiful color this is when I took them out now I let them cool for really not that long maybe about three minutes and then I'm going to go in and glaze them. I like to glaze them while they still have a little bit of warmth on them to me that makes the glaze spread more evenly now typically I glaze the top and the bottom I don't show doing that in this moment but you want to do both sides if you really want that nice sweet crust you could also experiment with making these ham pies with the honey biscuits that would give you a sweet crust naturally. Now I know y'all see that absolute deliciousness how many of these are you about to eat honey? Okay y'all let's get into these sweet potato ham pies now this is the one already broken in half y'all see the filling baby the money in the filling and that little orange glaze child let me go ahead and get a bite for y'all okay oh my goodness you would be in heaven this is so good so y'all let me know if you're going to try this recipe I will see you next time in Kamira's Kitchen goodbye and God bless