1 1/2 lb Sweet potatoes
1 tb Vegetable oil
Salt; to taste
Freshly-ground black pepper;
-to taste
2 c All-purpose flour
1 pn Salt
2 ts Sugar
3/4 c Solid vegetable shortening
3 tb Ice water -; (to 4 tbspns)
Vegetable oil; for frying
1 Egg yolk
1/4 c Steen’s 100 percent Pure
-Cane Syrup
1 ts Cinnamon
1/4 ts Nutmeg
1 ds Bourbon
1 c Powdered sugar
2 tb Milk; (to 3 tbspns)
Preheat the oven to 400 degrees. 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 twelve 4-inch squares. Remove the skin from the potatoes
and place them in a mixing bowl. Add the egg yolk, cane syrup, cinnamon,
nutmeg and bourbon. 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,
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. This recipe yields 1 dozen.
Yields
12 servings