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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 25 |
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Meet the Cook: With my dad being a farmer who grew them, sweet potatoes have graced our table for as long as I can recall. These, though, resulted from an experiment at a church bake sale when we had excess pastry. People couldn't get enough! -Marilyn Moseley, Toccoa, Georgia Ingredients:
4-1/2 cups king arthur unbleached self-rising flour |
3 tablespoons sugar |
1/2 cup shortening |
2 eggs |
1 cup milk |
filling: |
3 cups mashed sweet potatoes |
2 cups sugar |
3 eggs, lightly beaten |
1 can (5 ounces) evaporated milk |
1/4 cup butter, melted |
3 tablespoons king arthur unbleached all-purpose flour |
1 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 seven filling ingredients; stir until smooth. Divide the dough into 25 portions. On a floured surface, roll each portion into a 5-in. circle. Spoon 2 tablespoons of filling on half of each circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Prick tops with a fork 4-5 times.
3. In an electric skillet, heat 1/2 in. of oil to 375°. Fry pies, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar if desired. Store in the refrigerator. Yield: 25 pies.
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