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    You are in: Home / Recipes / Sweet Potato Pocket Pies Recipe
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    Sweet Potato Pocket Pies

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash potatoes and leave peelings on.
    2. 2
      Place in pot, cover with water, bring to a boil, boil until slightly tender, about 10-15 minutes.
    3. 3
      Remove from heat and water, let cool 30 minutes.
    4. 4
      Start to preheat oven to 375°F.
    5. 5
      Remove peelings with edge of spoon, either thinly slice or mash potatoes with backside of a large spoon.
    6. 6
      Spray a regular cupcake pan with non stick spray for baking.
    7. 7
      Line each cupcake hole with pie crust (use a round cookie cutter or upside down glass to cut the dough in circle).
    8. 8
      Fill pasty to 1/4 inch of top with slices or mashed potato.
    9. 9
      Combine 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.
    10. 10
      Bake for 40 minutes at 375°F.

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    Ratings & Reviews:

    • on October 07, 2008

      55

      Made these for a BBQ potluck recently as well as to see how they worked out before making them for an up-coming finger food buffet that I'm planning! Well, I used the very orange colored yams for this & they turned out great ~ WONDERFULLY DIFFERENT & VERY TASTY! Thanks for a keeper of a recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    48%
    Total Fat 16.9 g
    26%
    Saturated Fat 7.3 g
    36%
    Cholesterol 28.5 mg
    9%
    Sodium 243.0 mg
    10%
    Total Carbohydrate 37.9 g
    12%
    Dietary Fiber 1.6 g
    6%
    Sugars 18.8 g
    75%
    Protein 3.5 g
    7%

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