Name: Spooky Sweet Potato Ghost Hand Pies Recipe
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour, plus additional for rolling; 2 teaspoons granulated sugar; ½ teaspoon kosher salt; 1 cup cold unsalted butter, cubed; ¼ cup cold water; 1 (15-ounce) can sweet potato puree; ¼ cup dark brown sugar, packed; ½ teaspoon kosher salt; ¼ teaspoon ground cinnamon; ¼ teaspoon ground ginger; ⅛ teaspoon ground nutmeg; 1 tablespoon bourbon (or 2 teaspoons vanilla extract); 2 tablespoons unsalted butter, melted; 1 large egg; 1 splash water; Optional: cinnamon sugar for topping; Optional: 1 cup confectioners’ sugar; 1 tablespoon milk or water (for glaze); 1 pinch kosher salt (for glaze); Optional: candy eyes for decoration

Ingredients

2 ½ cups all-purpose flour, plus additional for rolling

2 teaspoons granulated sugar

½ teaspoon kosher salt

1 cup cold unsalted butter, cubed

1 (15-ounce) can sweet potato puree

¼ cup dark brown sugar, packed

½ teaspoon kosher salt

¼ teaspoon ground cinnamon

¼ teaspoon ground ginger

⅛ teaspoon ground nutmeg

1 tablespoon bourbon (or 2 teaspoons vanilla extract)

2 tablespoons unsalted butter, melted

1 large egg

Instructions

Step 1: In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, granulated sugar, and ½ teaspoon kosher salt.

Step 2: Add the cubed cold unsalted butter and mix until only small pieces remain visible.

Step 3: Add ¼ cup cold water and mix lightly just until the dough becomes shaggy. Transfer the dough to a clean surface and form it into a flat disk.

Step 4: Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Step 5: Meanwhile, in a medium bowl, stir together the sweet potato puree, dark brown sugar, ½ teaspoon kosher salt, cinnamon, ginger, nutmeg, and bourbon or vanilla extract.

Step 6: Add the melted unsalted butter and stir to combine. Set aside.

Step 7: Preheat the oven to 375°F. Line two baking sheets with parchment paper.

Step 8: Lightly dust a clean surface with flour. Roll the dough out to about ⅛-inch thickness.

Step 9: Use a ghost-shaped cookie cutter to cut out shapes, transferring them to the prepared baking sheets. Reroll scraps as needed to make about 32 ghost shapes total.

Step 10: In a small bowl, beat the egg with a splash of water to make an egg wash.

Step 11: Brush the edges of 16 ghost cutouts with the egg wash. Place about 1 tablespoon of the sweet potato filling in the center of each egg-washed ghost.

Step 12: Top each filled ghost with another ghost cutout and press edges lightly to seal. Use a small fork to crimp the edges securely.

Step 13: Brush the tops of the sealed pies with the egg wash. If desired, sprinkle with cinnamon sugar for extra flavor and sparkle.

Step 14: Bake for about 25 minutes or until the pies are golden brown. Remove from the oven and let cool slightly.

Step 15: For an optional glaze, stir together 1 cup confectioners’ sugar, 1 tablespoon milk or water, and a pinch of kosher salt until smooth.

Step 16: Brush the glaze over the cooled hand pies and top with candy eyes before the glaze sets for a spooky touch.

Step 17: Serve warm or at room temperature and enjoy your festive treat!

Tips & Variations

For a nutty crunch, add chopped pecans to the sweet potato filling before assembling.

If bourbon isn’t preferred, vanilla extract works well as a substitute for a milder flavor.

Use a sharp knife to help lift the ghost shapes off the surface without tearing.

Make extra dough and freeze the pies before baking for a quick treat later.

Storage

Store the baked hand pies in an airtight container at room temperature for up to 2 days. They can also be refrigerated for up to 5 days; reheat gently in a warm oven before serving to restore crispness. The pies freeze well—freeze unbaked or baked pies in a sealed container and reheat from frozen.

FAQs

Can I make these hand pies vegan?

Yes, substitute the butter with a plant-based alternative and replace the egg wash with a mixture of non-dairy milk and maple syrup or water for brushing.

Can I use fresh sweet potatoes instead of canned puree?

Absolutely! Roast and mash about 2 medium sweet potatoes until smooth to substitute for the canned puree. Allow the puree to cool before mixing with the other filling ingredients.