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Fried Sweet Potato Pies

 Fried Sweet Potato Pies
Meet the Cook: With my dad being a farmer who grew them, sweet potatoes have graced our table for as long as I can recall. These, though, resulted from an experiment at a church bake sale when we had excess pastry. People couldn't get enough! -Marilyn Moseley, Toccoa, Georgia
25 ServingsPrep: 25 min. Cook: 15 min.


  • 4-1/2 cups self-rising flour
  • 3 tablespoons sugar
  • 1/2 cup shortening
  • 2 eggs
  • 1 cup milk
  • 3 cups mashed sweet potatoes
  • 2 cups sugar
  • 3 eggs, lightly beaten
  • 1 can (5 ounces) evaporated milk
  • 1/4 cup butter, melted
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • Oil for deep-fat frying
  • Confectioners' sugar, optional


  • 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 seven filling ingredients; stir until
  • smooth. Divide the dough into 25 portions. On a floured surface,
  • roll each portion into a 5-in. circle. Spoon 2 tablespoons of
  • filling on half of each circle. Moisten edges with water; fold dough

2 of 2

Fried Sweet Potato Pies (continued)

Directions (continued)

  • over filling and press edges with a fork to seal. Prick tops with a
  • fork 4-5 times.
  • In an electric skillet, heat 1/2 in. of oil to 375°. Fry pies, a
  • few at a time, for 1 minute on each side or until golden brown.
  • Drain on paper towels. Dust with confectioners' sugar if desired.
  • Store in the refrigerator. Yield: 25 pies.