In a medium bowl, add mashed sweet potatoes. Stir in the light brown sugar, cinnamon, and nutmeg until fully combined. Set aside to let the flavors mingle, about 10 minutes while you prepare the crust.

On a lightly floured surface, roll out the pie crust to 1/8-inch thick.

Use a 4-5 inch round cookie cutter to cut the crust.

Place 1 tablespoon of sweet potato filling in the center of each round.

Fold each mini pie crust into a half-moon shape. Use water to wet the edges to help seal the crust.

Crimp the edges with a fork and set aside on a parchment-lined baking sheet.

**Fry**: In a medium pot, add 2-3 inches of oil and bring to 375°F. Carefully add 2-3 hand pies at a time, frying for about 2-3 minutes until golden brown. Use a slotted spoon to transfer them to a paper towel-lined baking sheet.

**Oven**: Preheat the oven to 400°F and bake the assembled hand pies for 15-17 minutes or until golden brown.

**Air Fryer**: Preheat the air fryer to 360°F. Place hand pies in a single layer, spray tops with cooking spray, and air fry for 6-8 minutes, or until golden brown.

In a small bowl, whisk together the confectioners' sugar and 6 tablespoons of milk. Add more milk if needed, one tablespoon at a time, until the glaze reaches a pourable consistency.

While the hand pies are still warm, generously coat each one with the glaze, letting it drizzle beautifully over the edges.