Fried Sweet Potato Pies

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Fried Sweet Potato Pies

Recipe Courtesy of Emeril Lagasse

 

1 1/2 pounds sweet potatoes

1 tablespoon vegetable oil

Salt and pepper

2 cups all-purpose flour

Pinch of salt

2 teaspoons sugar

3/4 cup solid vegetable shortening

3 to 4 tablespoons ice water

Vegetable oil for frying

1 egg yolk

1/4 cup 100 percent Pure Cane Syrup

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 cup powdered sugar

2 to 3 tablespoons milk

 

Preheat the oven to 400 degrees F. Toss the sweet potatoes with

the oil, salt and pepper. Place the potatoes on a baking sheet

and place in the oven.

 

Roast the potatoes until tender, about 1-1/2 hours. Remove the

potatoes from the oven and cool completely.

 

In a mixing bowl, combine the flour, salt, and sugar. Add the

shortening and work it in with your hands until the mixture

resembles coarse crumbs. Add the water, 1 tablespoon at a time,

and work it in with your hands. Add only as much as you need for

a smooth ball of dough. Wrap the dough in plastic wrap and

refrigerate for at least 30 minutes. Preheat the oil. Remove the

dough from the refrigerator and place it on a lightly floured

surface. Roll out the dough on the floured surface into a rectangle

about 24 by 8 inches and 1/8-inch thick. Using a sharp knife, cut

12 4-inch squares.. Remove the skin from the potatoes and place the

potatoes in a mixing bowl. Add the egg yolk, cane syrup, cinnamon,

and nutmeg. Mix well.

Place about 1/4 cup of the filling in the center of each pastry

square.

Bring one corner of the pastry to the other, forming a triangle.

Using the tines of a fork, crimp the edges of the triangle and seal

completely. When the oil has reached 360 degrees F, carefully lay a

couple of the pies in the hot oil, fry until golden brown, stirring

occasionally for over all browning, about 3 to 4 minutes. Remove the

pies from the oil and drain on a paper-lined plate. Sprinkle the hot

pies with the sugar. Repeat the process until all of the pies are

fried. In a mixing bowl, stir the powdered sugar, milk and a splash

of bourbon together. Mix until smooth. Drizzle the frosting over the

hot pies and serve immediately. Yield: 1 dozen

 

 

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