FRIED SWEET POTATOE PIES RECIPES

Steps:

• Preheat oven to 375°F.
• In a large mixing bowl, toss the sweet potatoes with the oil, salt and pepper.
• Put them on a baking sheet and roast until tender about 1-1/2 hours.
• Remove from oven and let cool completely.
• In a large mixing bowl, combine the flour, salt and 2 tsp sugar.
• Add the shortening and work it with your hands until the mixture resembles course crumbs.
• Add the ice water, 1 tbsp at a time.
• Add only as much as you need to make a smooth ball.
• Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
• Turn the dough onto a lightly floured work surface.
• Roll out into a rectangle about 24x8 inches and about 1/8" thick.
• With a sharp knife, cut 12 4-inch squares.
• Peel the potatoes and put the flesh in a large mixing bowl.
• Add the egg yolk, cane syrup, cinnamon, nutmeg and a splash of bourbon and mix well.
• Place about 1/4 cup of the filling into the center of each pastry square.
• Fold one corner to the opposite corner to form a triangle.
• Using the tines of a fork, crimp the edges to seal.
• Heat 4" of oil in a large heavy pot or electric fryer to 360°F.
• Fry the pies 2 or 3 at a time until golden brown, turning them once.
• Remove the pies and drain on paper towels.
• Sprinkle with remaining 2 tbsp of sugar.
• Combine the powdered sugar, milk and remaining splash of bourbon in a medium mixing bowl and beat until smooth.
• Drizzle over the hot pies and serve immediately.

Steps:

• Preheat the oven to 400 degrees F. Toss the sweet potatoes with the oil, salt and pepper. Place the potatoes on a baking sheet and place in the oven. Roast the potatoes until tender, about 1 1/2 hours. Remove the potatoes from the oven and cool completely. In a mixing bowl, combine the flour, salt, and sugar. Add the shortening and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, and work it in with your hands. Add only as much as you need for a smooth ball of dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Preheat the oil. Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough on the floured surface into a rectangle about 24 by 8 inches and 1/8-inch thick. Using a sharp knife, cut 12 4-inch squares. Remove the skin from the potatoes and place the potatoes in a mixing bowl. Add the egg yolk, cane syrup, cinnamon, nutmeg and bourbon. Mix well. Place about 1/4 cup of the filling in the center of each pastry square. Bring one corner of the pastry to the other, forming a triangle. Using the tines of a fork, crimp the edges of the triangle and seal completely. When the oil has reached 360 degrees F, carefully lay a couple of the pies in the hot oil, fry until golden brown, stirring occasionally for over all browning, about 3 to 4 minutes. Remove the pies from the oil and drain on a paper-lined plate. Sprinkle the hot pies with the sugar. Repeat the process until all of the pies are fried. In a mixing bowl, stir the powdered sugar, milk and a splash of bourbon together. Mix until smooth. Drizzle the frosting over the hot pies and serve immediately.