Sweet Potato Hand Pies

1 Pre-made Pie Crust, thawed as directed on package

Flour, for rolling

1/2 cup Cooked Mashed Sweet Potato, or canned sweet potato puree

2 tablespoons Packed Brown Sugar

1/4 teaspoon Pure Vanilla Extract

1/8 teaspoon Ground Cinnamon

1/8 teaspoon Ground Nutmeg

pinch of Fine Sea Salt

2 tablespoons Chopped Pecans

2 teaspoons Turbinado Sugar, for sprinkling
Adjust your toaster oven’s cooking rack to the middle position and preheat to 400°F or 375°F for convection toaster ovens. Lightly grease a quarter sheet pan or line with a silicone baking mat.

In a medium bowl combine the mashed sweet potato, brown sugar, vanilla, cinnamon, nutmeg, salt, and pecans. Taste and add more sugar or spices as desired.

Unroll pie crust onto a lightly floured surface and roll to a 1/8-inch thickness.

Use a 3.5-inch round cookie cutter to cut out circles from the dough. Reroll dough scraps to make more rounds.