Fried Sweet Potato Pies

READY IN: 2hrs 45mins
YIELD: 12 pies




  • 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.