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Last Updated on January 4, 2021 by Chenée Lewis
If you’re like me, you grew up eating Pop Tarts, and they bring back lots of great childhood memories! They’re such a great grab-and-go treat and so yummy, so it just makes sense that a homemade version would be fantastic! This sweet potato homemade pop tarts recipe bakes up such a perfect fall treat! They’re full of amazing sweet potato flavor and spiced with cinnamon, nutmeg, and ginger. Then they’re wrapped up in a flaky crust and frosted with a rich brown butter icing. They’re SO good, and this pop tarts recipe is definitely a must-bake this holiday season.
Best of all, these homemade pop tarts recipe is so easy! We’re using store-bought pie crust and frozen sweet potato chunks, so they’re a super simple way to enjoy a delicious breakfast on the go, afternoon snack, or easy dessert. They’d be fantastic for a quick and easy Thanksgiving morning breakfast or brunch, or a surefire hit for Friendsgiving! Here’s what you’ll need to put together this sweet potato pop tarts recipe:
- pie crust – I used store-bought Pillsbury pie crust for this pop tarts recipe to make it even easier, but you can definitely use your favorite homemade pie dough too!
- frozen cubed sweet potato – this was a fantastic shortcut to make this pop tarts recipe! I just picked up some frozen sweet potato chunks from Aldi (I’ve also seen it in several other supermarkets too, near the other frozen veggies!). You can also use leftover sweet potato casserole or sweet potato soufflé, or just bake a large sweet potato for about an hour and scrape out the flesh. But definitely the frozen sweet potatoes were the easiest. It took just 5 minutes to microwave them (in the bag!) and they were ready to go!
- brown sugar – to give a nice rich sweetness to our sweet potato filling.
- cinnamon, nutmeg, and ginger – the same spices I use in my sweet potato pie recipe. I find this is the perfect combination to complement that delicious sweet potato flavor!
- vanilla extract – make sure you use a good pure vanilla extract! I like this one.
- egg wash – just an egg beaten with a little water! An egg wash helps to bind the pie dough to itself, and helps these pop tarts to get nice and flaky and golden brown.
Then, once your pop tarts are done baking, you’ll whip up a super-easy brown butter icing for this pop tarts recipe! If you haven’t made brown butter before, I definitely recommend checking out my How to Brown Butter post for step-by-step instructions. But actually it’s super easy! Once you’ve browned your butter you’ll just whisk together your icing ingredients:
- brown butter
- powdered sugar
- vanilla extract
- whole milk
This is a pretty straightforward recipe, so none of the tools are that specialized. But you will need a few tools to make it easier! I use a rolling pin to roll out the dough, a pizza cutter to cut the pie dough into the rectangles, and a pastry brush to brush on the egg wash. You’ll also need a light-colored sauté pan to brown your butter and a lined baking sheet. For this pop tarts recipe, my Nordicware Baker’s Big Sheet and Silpat 3/4-sheet liner are the perfect size!
If you like this pop tarts recipe, I’ve got so much more for you to try! This easy sweet potato pop tarts recipe is based on my Brown Butter Black-Bottom Sweet Potato Pie recipe! I make this pie many times every holiday season, and it’s always a showstopper. It uses roasted sweet potatoes, brown butter, and a black-bottom blind bake à la Patti Labelle!
You should also check out my Peach Turnovers recipe for another easy handheld treat, this time made with store-bought puff pastry!
Equipment you may need
- 1 10-oz package frozen sweet potato chunks – or two medium sweet potatoes, baked skin on (see note)
- ¼ cup light brown sugar – packed
- ¾ tsp pure vanilla extract
- ¼ tsp ground cinnamon
- pinch ground nutmeg
- pinch ground ginger
- 2 pie crusts – store-bought or homemade (see note)
- 1 tbsp all-purpose flour – for dusting
- 1 large egg – beaten with 1 tsp water
- Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silicone baking liner.
- Microwave frozen sweet potatoes (in steamable bag) according to package directions, or until very soft.
- Transfer cooked sweet potatoes to a large bowl and purée with an immersion blender or mash with a potato masher.
- Add brown sugar, vanilla, and spices and whisk until smooth. Set aside.
- On a lightly-floured work surface, roll out pie crust to 1/8th-inch thick. Using a pizza cutter or sharp knife, cut edges to form a rectangle.
- Cut dough in half end-to-end, then into fourths across to make 8 rectangles.
- Repeat with second pie crust, using previously formed rectangles as a guide, to form 16 rectangles of the same size and shape. Set 8 of the rectangles aside.
- Spread filling in center of remaining pastry rectangles by heaping tablespoons, leaving ½-inch of pastry exposed all around.
- Brush exposed pastry with egg wash. Top with reserved pastry rectangles and crimp edges with a fork. Brush tops of pastry with more egg wash and poke with a toothpick to create vent holes.
- Bake in preheated oven for 25 minutes or until golden. Allow pastries to cool before icing.
- To make cinnamon brown butter icing, whisk together all icing ingredients until smooth. Add more milk if needed to achieve thinner consistency. Spread over cooled pastries.
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