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Fried Sweet Potato Pies

Fried Sweet Potato Pies

  • Prep Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 18 pies


  • 1 1/2 pounds sweet potatoes
  • 1 tablespoon vegetable oil
  • 3 cups all-purpose flour
  • 2 teaspoons sugar, plus more for sprinkling
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon baking powder
  • 6 tablespoons vegetable shortening
  • 1 egg
  • 3/4 cup milk
  • 1 egg yolk
  • 1/4 cup Steen's 100% Pure Cane Syrup
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • Splash of bourbon
  • Vegetable oil for deep frying
  • Bourbon Glaze

  • 1 cup confectioners' sugar
  • 2 to 3 tablespoons milk
  • Splash of bourbon


  • Preheat the oven to 375ºF.

  • In a large mixing bowl, toss the sweet potatoes with the oil and transfer them to a baking sheet and roast until tender, about 1 1/2 hours. Remove from the oven and let cool completely.

  • In a large mixing bowl, combine the flour, sugar, salt, and baking powder together.  Add the shortening and work it in with your hands until the mixture resembles coarse crumbs. In a small bowl whisk the egg and milk together.  Gradually add the egg mixture to the flour mixture, working to make a smooth dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

  • Turn the dough onto a lightly floured work surface. Roll it out into a rectangle about 24 X 8 inches and 1/8 inch thick. With a sharp knife, cut 12 four-inch squares. Set aside.

  • Peel the potatoes and put the flesh in a large mixing bowl. Add the egg yolk, cane syrup, cinnamon, nutmeg, and a splash of the bourbon and mix well. Place about 1/8 cup of the filling in the center of each pastry square. Fold one corner to the opposite corner to form a triangle. Using the tines of a fork, crimp the edges to seal.

  • Heat 4 inches of oil in a large, heavy pot or electric fryer to 360ºF. Fry the pies, 2 or 3 at a time, until golden brown, turning them once. Remove the pies and drain on paper towels. Sprinkle generously with granulated sugar.

  • Combine the confectioners’ sugar, the milk, and the remaining splash of bourbon in a small mixing bowl and mix until smooth. Drizzle over the hot pies and serve immediately.