Sweet Potato Hand Pies

Prep Time: 20 minutes
Total Time: 1 hour 10 minutes
Makes: 20


  1. 1/3 cup (75 mL) prepared basil pesto
  2. 1 lb (500 g) Compliments Chunky Diced Sweet Potato
  3. 2 jalapenos, seeded and finely diced
  4. 1 tsp (5 mL) ground cumin
  5. 2/3 cup (150 mL) thawed (and squeezed dry) frozen spinach
  6. 1 tsp (5 mL) lime zest
  7. 2 tbsp (30 mL) lime juice
  8. 1 1/3 cups (325 mL) shredded old Cheddar or your favourite flavour of Snowdonia cheese
  9. 1 ball (650 g) fresh pizza dough
  10. 2 tbsp (30 mL) olive oil


  1. Heat pesto in large skillet over medium-low heat. Add sweet potatoes, jalapenos and cumin; cook 5 min. until sweet potatoes start to soften. If skillet is dry, add 2 tbsp (30 mL) water. Cover and cook 8 to 10 min. until sweet potatoes are tender. Stir in spinach, lime zest and juice; cook until spinach is wilted. Cool mixture completely. Stir in cheese.
  2. Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper. Divide pizza dough into 20 equal portions. Lightly dust clean work surface with flour. Roll out each portion of dough into a 4-in. (10-cm) round. 
  3. Add heaped 2 tbsp (30 mL) filling to centre of each round. Fold over dough to enclose filling; press edges of hand pie with tines of fork to seal. Prick top with fork for vent holes. Make 20 hand pies. Place on lined baking sheets, spacing 2 in. (5 cm) apart. Brush tops with olive oil. Bake 12  to 15 min. until golden brown. 

Tips: Serve with lime wedges and additional basil pesto for dipping. Also, substitute refrigerator pie pastry for pizza dough.