Fried Sweet Potato Pies
Instructions:
- 1−1/2 Pound Sweet potatoes
- 1 Tablespoon Vegetable oil
- Salt; to taste
- Freshly−ground black pepper; to taste
- 2 Cup All−purpose flour
- 1 Pinch Salt
- 2 Teaspoon Sugar
- 3/4 Cup Solid vegetable shortening
- 3 Tablespoon Ice water −; (to 4 tbspns)
- Vegetable oil; for frying
- 1 Egg yolk
- 1/4 Cup Steen\'s 100 percent Pure Cane Syrup
- 1 Teaspoon Cinnamon
- 1/4 Teaspoon Nutmeg
- 1 Dash Bourbon
- 1 Cup Powdered sugar
- 2 Tablespoon Milk; (to 3 tbspns)
- Preheat the oven to 400 degrees. 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 twelve 4−inch squares.
- Remove the skin from the potatoes and place them 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, 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. This recipe yields 1 dozen.