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Fried Sweet Potato Pies

TOTAL TIME: Prep: 25 min. + chilling Cook: 15 min. YIELD: 25 pies.
With my dad being a farmer who grew them, sweet potatoes have graced our table for as long as I can recall. This recipe, however, resulted from an experiment for a church bake sale when we had excess pastry. People couldn't get enough of these pies! —Marilyn Moseley, Toccoa, Georgia

Ingredients

  • 4-1/2 cups self-rising flour
  • 3 tablespoons sugar
  • 1/2 cup shortening
  • 2 large eggs
  • 3/4 cup 2% milk
  • FILLING:
  • 1-1/2 cups mashed sweet potatoes
  • 1 cup sugar
  • 1 large egg, lightly beaten
  • 2 tablespoons 2% milk
  • 2 tablespoons butter, melted
  • 1-1/2 tablespoons all-purpose flour
  • 1/2 teaspoon vanilla extract
  • Oil for deep-fat frying
  • Confectioners' sugar, optional

Directions

  • 1. 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.
  • 2. In a large bowl, combine the 7 filling ingredients; stir until smooth. Divide the dough into 25 portions. On a floured surface, roll each portion into a 5-in. circle. Spoon 1-1/2 tablespoons filling on half of each circle. Moisten edges of circle with water; fold half over filling and press edges with a fork to seal.
  • 3. In a cast-iron or an electric skillet, heat 1 inch oil to 375°. Fry pies, in batches, until golden brown, about 1 minute. Drain on paper towels. If desired, dust with confectioners' sugar. Store in the refrigerator.

Nutrition Facts

1 pie: 287 calories, 17g fat (3g saturated fat), 25mg cholesterol, 294mg sodium, 31g carbohydrate (11g sugars, 1g fiber), 4g protein.

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