Candied Sweet Potato Pies Recipe

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Candied Sweet Potato Pies Recipe

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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
MAKES:
14 servings
TOTAL TIME:
Prep: 1 hour 25 min. + chilling Cook: 10 min./batch
MAKES:
14 servings
TOTAL TIME:
Prep: 1 hour 25 min. + chilling Cook: 10 min./batch

Ingredients

  • 6 cups all-purpose flour
  • 2 teaspoons salt
  • 2 cups shortening
  • 2/3 cup water
  • 2 large 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. 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.
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.
Originally published as Candied Sweet Potato Pies in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p118

Nutritional Facts

1 each: 650 calories, 44g fat (10g saturated fat), 39mg cholesterol, 457mg sodium, 55g carbohydrate (13g sugars, 2g fiber), 7g protein.

  • 6 cups all-purpose flour
  • 2 teaspoons salt
  • 2 cups shortening
  • 2/3 cup water
  • 2 large 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
  1. 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. Refrigerate for 1 to 1-1/2 hours or until easy to handle.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Candied Sweet Potato Pies in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p118

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