This Thanksgiving, give your sweet potato pie a new look by turning them into sweet potato mini galettes. Buttery, flaky homemade pie crust with a flavorful rich sweet potato filling and fall spices! Your guests will feel so special when you give them their own personal galette as they head home. Not in the mood to make homemade pie crust? I will show you how to make these galettes using store bought pie crust too! If you prefer pumpkin, feel free to use pumpkin puree instead. 
Are you a fan of sweet potatoes? I am! I love sweet potato pie but this Thanksgiving I’m making these mini sweet potato galettes. Aren’t they just too adorable! I love that they are mini hand pies,
so there’s really no need to use a fork.
These mini sweet potato galettes are perfect for the holidays coming up. Place them out on a serving platter and let everyone help themselves, or they’re perfect to give to your guests as they are
heading home. If you are not a fan of sweet potato pie, you can also use pumpkin puree instead. They are just so delicious!
I’ve made these two different ways, one with homemade pie crust and with store bought pie crust. I prefer homemade to be honest. Nothing like a rich buttery and flaky crust.
There’s nothing wrong with store bought but flavor wise, homemade is always a winner! On the other hand, if you are making these for a large number of people, I’d say go ahead and put that store bought pie crust to work!
The picture tutorial below can be used as a guidance for both homemade and store bought pie crust.
If you are using homemade pie crust, please check out steps 1-3 below in the picture tutorial, skip steps 4 and 5 (steps 4 and 5 is for store bought pie only) then roll out
each of your chilled dough ball to 6 inch rounds then pick up at step 6 .
For the dough
2 1/2 cups flour
3 tbs sugar
1 tsp salt
1 stick and a half of very cold butter cut into 1/2 inch cubes.
4-5 tbsp water
For the sweet potato filling
1 cup sweet potato
1/2 plus 1/4 cup sugar
1 stick butter melted
1/4 plus 1/8 tsp nutmeg
1/2 plus 1/8 tsp cinnamon
1 tsp vanilla
1/4 tsp lemon juice
very tiny small pinch of cardamom (a little goes a long way) (optional)
1/4 plus a pinch of salt
For the egg wash:
1 tbsp milk
1 egg yolk
To make the sweet potato filling:
For small sweet potatoes cook in the microwave for 5-7 minutes.
For larger sweet potatoes cook in the microwave for 10-15 minutes. Make sure you check to see if they have softened up before the cook time is up because if the sweet potatoes cook too long they
may dry out. Let the potatoes cool then remove potatoes from their skins and mash them up. You should have 1 cup of sweet potato puree.
Add all of the sweet potato pie filling ingredients into a large bowl and beat with at hand mixer until smoother or use a food processor and pulse until the potato mixture is smooth with no chunks
of sweet potato. Remove the filling from the food processor and pour it into a small bowl (see pic right below) set aside.
To make the homemade pie crust: Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Put the flour, salt and sugar into the food processor. Pulse about 3-4 times. Then add the 1/2 inch cubed cold unsalted butter into the food processor with the flour mixture and toss until the butter
is coated with the flour. Cut the flour into the butter with the food processor until the mixture is a bit smaller than pea sized. If you see pieces that are bigger than pea sized that is okay.
Add the water and pulse until the dough starts sticking and coming together and the dough mixture resembles coarse meal. Dump the dough onto a lightly floured surface and roll dough into a
ball. Divide the dough into 6 equal part and roll into 6 small balls. Chill for 30 minutes.
For store bought pie crust:
If you want to use store bought pie crust. Roll out the dough an 1/2 -2 inches more.
Using a bowl that’s about 6 inches in diameter, cut 2 rounds by pressing down on the bowl. Re-roll the scraps. You should be able to get one more round.
Repeat the same process with the other piecrust. You should be able to make 6 rounds.
Place the dough with parchment paper on a baking sheet. Evenly distribute the sweet potato mixture between the six discs (a bit less than 1/4 cup).
Gently fold the edges of the disc towards the sweet potato mixture. Press the folded and gathered areas gently to to adhere the folds.
Make an egg wash by beating together the egg yolk and milk. Using a pastry brush, brush edges of each galette with the egg wash and sprinkle the dough with turbinado or granulated sugar.
Bake for 25-30 minutes or until golden. Serve warm or at room temperature with whipped cream if you like. Store galettes in the fridge for up to 3-4 days.
- For the homemade pie crust
- **If you are using store bought pie dough you only need to buy one package qty 2 pie dough inside each box.
- 2 1/2 cups flour
- 3 tbs sugar
- 1 tsp salt
- 1 stick and a half of cold butter cut into 1/2 inch cubes.
- 4-5 tbsp water add more if needed
- For the sweet potato filling
- 1 cup sweet potato
- 1/2 plus 1/4 cup sugar
- 1/4 cup butter melted
- 1/4 plus 1/8 tsp nutmeg
- 1/2 plus 1/8 tsp cinnamon
- 2 tsp vanilla
- 1/4 tsp lemon juice
- very tiny small pinch of cardamom a little goes a long way (optional)
- 1/4 plus a pinch of salt
- For the egg wash
- 1 egg yolk
- 1 tbsp milk
-
To make the pie crust (Directions for already made pie crust below in note).
-
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
-
Put the flour, salt and sugar into the food processor. Pulse about 3-4 times. Then add the 1/2 inch cubed cold unsalted butter into the food processor with the flour mixture and toss until the butter is coated with the flour.
-
Cut the flour into the butter with the food processor until the mixture is a bit smaller than pea sized. If you see pieces that are bigger than pea sized that is okay.
-
Add the water and pulse until the dough starts sticking and coming together and the dough mixture resembles coarse meal. Dump the dough onto a lightly floured surface and roll dough into a ball. Divide the dough into 6 equal part and roll into 6 small balls. Chill for 30 minutes.
-
Roll out each ball of dough into a 6 inch circle. Place the dough with parchment paper on a baking sheet. Evenly distribute the sweet potato mixture between the six discs (a bit less than 1/4 cup per disc). Gently fold the edges of the disc towards the sweet potato mixture *(see photos above). Press the folded and gathered areas gently to to adhere the folds.
-
Make an egg wash by beating together the egg yolk and milk. Using a pastry brush, brush edges of each galette with the egg wash and sprinkle the crust with turbinado or granulated sugar (optional).
-
Bake for 25-30 minutes or until golden. Serve warm or at room temperature with whipped cream if you like. Store galettes in the fridge for up to 3-4 days. See *notes, if you want use store bought pie crust.
If you want to use store bought pie crust. Roll out the dough a inch or 2 more.
Using a bowl that's about 6 inches in diameter, cut 2 rounds by pressing down on the bowl. Re-roll the scraps. You should be able to get one more round.
Repeat the same process with the other piecrust. You should be able to make 6 rounds. See the above pic tutorial. Follow the same homemade piecrust steps to fill and shape the galettes.
**Prep/cook time does not include cooking the sweet potato or chilling the dough.
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