1 hr 5 mins
MadCity Dale's Note:
This recipe is taken from "the ultimate GULLAH cookbook", a book about the African American Gullah people, a taste of Food, History and Culture from the Gullah people of southeastern USA. I have slightly embellished the original recipe to put the sweet potatoe into a pastry to be a finger food vegetable. These pocket pies will be served at the Northside Farmers Market JuneteenthFest. A great tasting food combining USA's low country cooking and Australia Pocket Pies. Options are to combine sweet potatoes with a can of sliced small white potatoes. Pies are less sweet and more like a side vegetable. Or put any other vegetables you'd like to combine with sweet potatoes-bell peppers, hot chili's, leeks, etc.
My Private Note
Units: US | Metric
- 1Wash potatoes and leave peelings on.
- 2Place in pot, cover with water, bring to a boil, boil until slightly tender, about 10-15 minutes.
- 3Remove from heat and water, let cool 30 minutes.
- 4Start to preheat oven to 375°F.
- 5Remove peelings with edge of spoon, either thinly slice or mash potatoes with backside of a large spoon.
- 6Spray a regular cupcake pan with non stick spray for baking.
- 7Line each cupcake hole with pie crust (use a round cookie cutter or upside down glass to cut the dough in circle).
- 8Fill pasty to 1/4 inch of top with slices or mashed potato.
- 9Combine sugar, spices, evaporated milk and water in a jar with a lid. Shake to blend well and cover sweet potatoes with the blend. Place a "dollop" of butter (about 2 teaspoons) on top of each pie.
- 10Bake for 40 minutes at 375°F.
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Nutritional Facts for Sweet Potato Pocket Pies
Serving Size: 1 (133 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 316.3
- Calories from Fat 152
- Total Fat 16.9 g
- Saturated Fat 7.3 g
- Cholesterol 28.5 mg
- Sodium 243.0 mg
- Total Carbohydrate 37.9 g
- Dietary Fiber 1.6 g
- Sugars 18.8 g
- Protein 3.5 g