Heat oven to 350°F (175°C).

For roasted potatoes: Peel the skin of the sweet potatoes, and chop the flesh into large cubes.

For boiled potatoes: Drain water and allow to cool for 30 minutes.

Place sweet potato cubes, evaporated milk, and butter in a mixing bowl, high-powered food processor, or blender. Cover and blend on high speed until the mixture is a smooth consistency. Stop the food processor occasionally to scrape sides or scrape the sides of the bowl if mixing by hand. Add brown sugar, vanilla extract, 1 ½ teaspoons chai spice, and sea salt and continue mixing. Blend on high speed just until combined.

Increase oven heat to 400°F (205°C).

Roll out one 9-inch refrigerated pie crust (keep the other crusts in the refrigerator) onto a clean work surface or piece of parchment paper. Use a pizza cutter or 3.5-inch circle cutter to cut 6-7 circles from the pie crust. Collect the remaining pie crust scraps and re-roll to ⅛ inch thick. Cut an additional 2-3 circles. If you find the dough is sticking to the work surface or cracking when rolled out, you can add a small amount (less than 1 teaspoon) of flour to the counter, pie crust, and/or the rolling pin to keep it from sticking. Be careful to not add too much flour, or you will ruin the dough texture.

Beat egg with 1 tablespoon of water in a small bowl to create an egg wash.

Cut two slits on top of half of the pie crust circles using a sharp knife. These will become the top crusts. With the remaining 5 pie crust circles, add 2 tablespoons of sweet potato filling to the center. Brush around the edge of the bottom crusts with egg wash.

Lay the top crusts over the sweet potato-filled crusts. Seal the edges by crimping with the tongs of a fork.

Arrange the hand pies 1 inch apart on a parchment-lined baking sheet. Store in the freezer while assembling the remaining pies. Repeat the assembly process with the remaining pie crust(s).

Remove the assembled pies from the freezer. Thoroughly brush the top of each pie crust with the egg wash mixture using a pastry brush.

Mix cinnamon sugar or alternative topping while the pies bake. Sprinkle 1 teaspoon of topping on each hand pie. Be careful to keep the mixture in the middle of the pocket pies. Toppings around the edges may burn.

Bake for 13-17 minutes or until the pie crust has turned golden brown. Transfer pies to a cooling rack until they’ve cooled to the touch. Serve warm or at room temperature.

Store leftover pies in an airtight container in the refrigerator for up to 5 days.