Sweet Potato Hand Pies with Pecan Streusel 

These adorable hand pies are a delicious twist on the classic sweet potato casserole. Filled with creamy sweet potato mixture and topped with a crunchy pecan streusel, they’re perfect for a handheld treat or a unique appetizer. Prepare the dough and streusel ahead of time for a stress-free assembly.

Yields: 8 servings
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes

• Ingredients:

• For the Dough:

* 2 ½ cups all-purpose flour (plus extra for dusting)
* 1 teaspoon kosher salt
* 1 tablespoon granulated sugar
* 16 tablespoons cold, cubed unsalted butter
* ½ cup buttermilk (plus 2 additional tablespoons)

• For the Filling:

* Salt for boiling water
* 2 medium sweet potatoes, peeled and cubed
* 2 tablespoons melted unsalted butter
* ¼ cup milk
* 3 tablespoons packed brown sugar
* 1 teaspoon vanilla extract
* ½ teaspoon ground cinnamon
* 1 teaspoon kosher salt
* 1 large egg

• For the Pecan Streusel:

* ¼ cup all-purpose flour
* 1 tablespoon granulated sugar
* 2 tablespoons packed dark brown sugar
* ½ teaspoon kosher salt
* ½ teaspoon ground cinnamon
* 8 tablespoons cold, cubed unsalted butter
* ½ cup chopped pecans

• For Assembly:

* 1 tablespoon water
* 1 egg, beaten (for egg wash)
* ¼ cup turbinado sugar
* ½ cup mini marshmallows

• Instructions:

1. Make the Dough: Combine flour, salt, and sugar in a large bowl. Toss in the cubed butter and use your fingers or a pastry cutter to work it into the flour until it resembles coarse crumbs. Create a well in the center and pour in the buttermilk. Mix gently with your hands just until a shaggy dough forms. Avoid overworking the dough.
2. Transfer the dough to a lightly floured surface and knead briefly until it comes together. Shape it into a 7-inch square about 1 inch thick. Wrap in plastic wrap and refrigerate for at least 1 hour, or up to overnight.
3. Make the Filling: Bring a large pot of salted water to a boil. Add the sweet potatoes and cook for 10-12 minutes, or until tender. Drain and transfer to a bowl to cool slightly (about 10 minutes).
4. In the same bowl with the sweet potatoes, combine melted butter, milk, brown sugar, vanilla extract, cinnamon, salt, and egg. Mash the sweet potatoes with a fork while incorporating the other ingredients until smooth and well combined. Let the filling cool completely to room temperature.
5. Make the Pecan Streusel: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. In a separate bowl, whisk together the flour, sugars, salt, and cinnamon. Use two forks to cut the cold butter into the dry ingredients until crumbly. Stir in the chopped pecans.
6. Spread the streusel mixture on the prepared baking sheet and bake for 12-15 minutes, stirring halfway through, until golden brown. Remove from the oven and let cool completely. The streusel can be stored in an airtight container for up to a week.
7. Assemble the Galettes: Increase the oven temperature to 400°F (200°C). Line two baking sheets with parchment paper.
8. Roll out each chilled dough disc on a lightly floured surface into a 7-8 inch round. Spoon about 3 tablespoons of the sweet potato filling into the center of each round.
9. Gently fold the edges of the dough up and over the filling, leaving a center opening. Brush the dough edges with a mixture of 1 tablespoon water and beaten egg (egg wash). Sprinkle with turbinado sugar.
10. Bake the galettes for 25 minutes, then rotate the pans and bake for an additional 10 minutes. Top each galette with 1 tablespoon of the cooled streusel and 1 tablespoon of marshmallows. Return to the oven and bake for another 5 minutes, or until the marshmallows are golden brown and bubbly.
11. Let cool slightly before serving and enjoy warm!