Sweet Potato Pocket Pies

If you're a fan of sweet potato pie but you love a light, crisp puff pastry, this is the recipe for you! These simple pocket pies come together so easily and they taste delicious!

What is a Pocket Pie?

A pocket pie is a small, hand-held pie, basically a miniature version of a traditional pie. They are typically made by enclosing a filling (such as fruit, meat, or cheese) between two layers of pastry or dough (in this case, puff pastry), then sealing the edges.

The pies are often baked or fried and are created to be portable, making them perfect for on-the-go snacking or as a convenient dessert option.

That was the goal here, to create a bake-it-and-take-it dessert.

If that sounds interesting to you, keep reading!

Pocket Pie Ingredients

You will find a full printable recipe card at the bottom of this post but here's a peek at what you'll need.

• 1 sheet puff pastry
• 1 15-ounce can sweet potatoes, (drained)
• ½ cup brown sugar
• 1 egg
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• sugar and cinnamon for sprinkling
• 1 tablespoon cream or milk to brush on dough

How to Make Sweet Potato Pocket Pies

Start by preheating the oven to 425 degrees Fahrenheit.

Make your filling:

Drain and mash the sweet potatoes, making sure you get most of the moisture out.

Add brown sugar, egg, pumpkin pie spice, and cinnamon. Mix well. Set aside.

Roll out the puff pastry dough.

If you have a little mini pie press you can use that, but don't worry if you don't! Simple cut out circles, rectangles, or any shape you like. Make sure the bottom pieces are solid. Top pieces can have cut-outs, if you want to make them fancy.

Place all of your "bottoms" on a piece of parchment paper.

Brush around the edges with water. Place some filling in the center of each piece.

Place the top dough on and crimp the edges with a fork. (Mini pie makers will make this process much easier.)

Place pies on a baking sheet and place in preheated 425 degree oven.

Bake for 15 minutes or until golden brown.

Remove and place baking sheet on wire rack to cool.

After ten minutes move pastries directly to wire rack to continue cooling.

Serve and enjoy!

Store leftovers in an airtight container in the refrigerator. They will stay fresh for 4-5 days. They are delicious cold or re-warmed.

What to Expect from these Pies

They’re crisp, they’re tasty, they’re loaded with fall flavors. And best of all, the (literally) come together in minutes. Now that I know I can make pocket pies with puff pastry, I plan to do it again and again, changing up the fillings. 

What Other Fillings Can I Use? 

There are so many options. You might consider: 

• Apple Pie Filling
• Blackberry Pie Filling
• Peach Pie Filling
• Nutella
• Taco meat with cheese
• Pizza fillings like cheese, pepperoni, and marinara sauce 

Other Puff Pastry Offerings from Out of the Box

• Puff Pastry Pecan Pie Bites
• Puff Pastry Cream Horns
• Puff Pastry Sausage Rolls
• Puff Pastry Pumpkin Rolls
• Nutella Christmas Tree

That’s it for this post, friends! I hope you enjoyed this delicious recipe. 

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!

About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.