Preheat the oven to 400°F. Place a baking sheet on the bottom rack and allow it to heat up in the oven.
In a mixing bowl, combine the sweet potato puree, brown sugar, rum, spices, and salt. Set aside.
Roll out the dough on a sheet of parchment and cut out 6-inch circles (a small bowl works well as a cutter). Refrigerate the cut-out dough for 10 minutes.
Remove from the refrigerator and spoon 2 tablespoons of filling onto a circle of dough. Gently fold the circle in half. Use a fork to seal or pinch with your fingers. Repeat with the remaining dough. Gently score the top of each hand pie.
Brush with the egg white and place hand pies onto the hot baking sheet. Bake for 25-30 minutes, or until golden brown. Remove from the oven and cool. Can be served warm or at room temperature.