Candied Sweet Potato Pies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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My grandmother made the best candied sweet potatoes and incredible apricot fried pies. I think these treats combine the best of both recipes!Angela Eshelman, Phoenix, Arizona Ingredients:
6 cups king arthur unbleached all-purpose flour |
2 teaspoons salt |
2 cups shortening |
2/3 cup water |
2 eggs |
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:
1. In a large bowl, combine flour and salt; cut in shortening until crumbly. Combine the water, eggs and vinegar; gradually add to dry ingredients, tossing with a fork until dough forms a ball. Wrap in plastic wrap. Refrigerate for 1 to 1-1/2 hours or until easy to handle.
2. Meanwhile, place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or just until tender. Drain.
3. In a large skillet, combine the sugar, butter and potatoes; cook and stir for 15-20 minutes or until syrup is golden brown. Remove from the heat and mash. Stir in the lemon juice, salt and vanilla. Cool to room temperature.
4. Roll out pastry to 1/4-in. thickness. Cut with a floured 5-1/2-in. round cookie cutter. Spoon 2 tablespoons filling onto half of each circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal.
5. In an electric skillet or deep fryer, heat oil to 375°. Fry pies in batches for 6-7 minutes or until golden brown, turning once. Drain on paper towels. Dust with confectioners' sugar. Yield: 14 pies.
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