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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 Time
    Prep: 1 hour 25 min. + chilling Cook: 10 min./batch
  • Makes
    12 pies

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
1 pie: 771 calories, 51g fat (12g saturated fat), 41mg cholesterol, 538mg sodium, 67g carbohydrate (16g sugars, 3g fiber), 8g protein.

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