Candied Sweet Potato Pies
My grandmother made the best candied sweet potatoes and incredible apricot fried pies. I think this recipe combines the best of both!—Angela Eshelman, Phoenix, Arizona
Total TimePrep: 1 hour 25 min. + chilling Cook: 10 min./batch
- 6 cups all-purpose flour
- 2 teaspoons salt
- 2 cups shortening
- 2/3 cup water
- 2 large eggs, room temperature
- 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
- In a large bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine water, eggs and vinegar; gradually add to dry ingredients, tossing with a fork until a ball forms. Cover and chill until easy to handle, 1 to 1-1/2 hours.
- Meanwhile, place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook just until tender, 10-15 minutes. Drain.
- In a large skillet, combine the sugar, butter and potatoes; cook and stir until syrup is golden brown, 15-20 minutes. Remove from the heat and mash. Stir in the lemon juice, salt and vanilla. Cool to room temperature.
- Roll out dough to 1/4-in. thickness. Cut 12 circles with a floured 5-1/2-in. round cookie cutter. Spoon 2 tablespoons filling onto half of each circle. Moisten edges with water; fold crust over filling and press edges with a fork to seal.
- In a deep cast-iron or electric skillet, heat 1 inch of oil to 375°. Fry pies in batches until golden brown, about 5 minutes, turning once. Drain on paper towels. Dust with confectioners' sugar.