With my dad being a farmer who grew them, sweet potatoes have graced our table for as long as I can recall. This recipe, however, resulted from an experiment for a church bake sale when we had excess pastry. People couldn't get enough of these pies! —Marilyn Moseley, Toccoa, Georgia
Fried Sweet Potato Pies
Ingredients
- 4-1/2 cups self-rising flour
- 3 tablespoons sugar
- 1/2 cup shortening
- 2 large eggs
- 3/4 cup 2% milk
- filling:
- 1-1/2 cups mashed sweet potatoes
- 1 cup sugar
- 1 large egg, lightly beaten
- 2 tablespoons 2% milk
- 2 tablespoons butter, melted
- 1-1/2 tablespoons all-purpose flour
- 1/2 teaspoon vanilla extract
- Oil for deep-fat frying
- Confectioners' sugar, optional
Directions
- In a large bowl, combine flour and sugar; cut in shortening until mixture resembles coarse crumbs. Combine eggs and milk; add to crumb mixture, tossing with a fork until a ball forms. Cover and chill several hours.
- In a large bowl, combine the 7 filling ingredients; stir until smooth. Divide the dough into 25 portions. On a floured surface, roll each portion into a 5-in. circle. Spoon 1-1/2 tablespoons filling on half of each circle. Moisten edges of circle with water; fold half over filling and press edges with a fork to seal.
- In a cast-iron or an electric skillet, heat 1 inch oil to 375°. Fry pies, in batches, until golden brown, about 1 minute. Drain on paper towels. If desired, dust with confectioners' sugar. Store in the refrigerator.
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