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Candied Sweet Potato Pies

 Candied Sweet Potato Pies
My grandmother made the best candied sweet potatoes and incredible apricot fried pies. I think these treats combine the best of both recipes!—Angela Eshelman, Phoenix, Arizona
14 ServingsPrep: 1 hour 25 min. + chilling Cook: 10 min./batch

Ingredients

  • 6 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons salt
  • 2 cups shortening
  • 2/3 cup water
  • 2 eggs
  • 2 tablespoons white vinegar
  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 3/4 cup sugar
  • 1/4 cup butter, cubed
  • 1-1/2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • Oil for deep-fat frying
  • Confectioners' sugar

Directions

  • In a large bowl, combine flour and salt; cut in shortening until
  • crumbly. Combine the water, eggs and vinegar; gradually add to dry
  • ingredients, tossing with a fork until dough forms a ball. Wrap in
  • plastic wrap. Refrigerate for 1 to 1-1/2 hours or until easy to
  • handle.
  • Meanwhile, place sweet potato in a small saucepan; cover with water.
  • Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or
  • just until tender. Drain.

2 of 2

Candied Sweet Potato Pies (continued)

Directions (continued)

  • In a large skillet, combine the sugar, butter and potatoes; cook and
  • stir for 15-20 minutes or until syrup is golden brown. Remove from
  • the heat and mash. Stir in the lemon juice, salt and vanilla. Cool
  • to room temperature.
  • Roll out pastry to 1/4-in. thickness. Cut with a floured 5-1/2-in.
  • round cookie cutter. Spoon 2 tablespoons filling onto half of each
  • circle. Moisten edges with water; fold dough over filling and press
  • edges with a fork to seal.
  • In an electric skillet or deep fryer, heat oil to 375°. Fry pies
  • in batches for 6-7 minutes or until golden brown, turning once.
  • Drain on paper towels. Dust with confectioners' sugar. Yield: 14
  • pies.
Nutritional Facts: 1 pie equals 650 calories, 44 g fat (10 g saturated fat), 39 mg cholesterol, 457 mg sodium, 55 g carbohydrate, 2 g fiber, 7 g protein.