Sweet Potato Corn Hand Pies

 
 
 

By Vanessa Druckman

These hand pies can be served hot or cold, and have just enough sweetness to appease picky eaters.

Ingredients

  • Store-bought pie crust
  • 2 sweet potatoes
  • 1/4 cup of raisins
  • 1/4 cup of frozen corn
  • 1 egg
  • 1 Tbsp of salted butter

Directions

  1. Preheat oven to 350 degrees.
  2. Prick the sweet potatoes all over with a fork. Roast for an hour, until soft and cooked through.
  3. Cut the sweet potatoes in half, scoop out the flesh. Top with butter and mash with a fork until all the butter is dissolved and the sweet potato is completely mashed. Add corn and raisins to the mixture and incorporate evenly.
  4. Increase the oven heat to 375 degrees.
  5. Roll out the supermarket pie crust. Cut it into rounds using a small bowl. The Ikea children's plastic bowls are a size I like. Lay on a silpat on a cookie sheet.
  6. Spoon two tablespoons of the sweet potato mixture in the center of each mini pie crust. Carefully fold over half of the dough and pinch the edges together. Feel free to use a fork to make a pretty pattern on the edges.
  7. Mix an egg yolk with a tablespoon of water. Paint the egg wash on top of each pie crust. Bake for 20-25 minutes, until golden. Eat warm or cold, whatever will appeal more to your child.
 
 







 
 
 
Copyright 2014 Wednesday Journal Inc. All rights reserved. Chicago web development by liQuidprint