Fried Sweet Potato Pies
- 1–1/2 lbs sweet potatoes
- 1 Tbsp vegetable oil
- Salt and pepper, to taste
- 2 cups all-purpose flour
- Pinch of salt
- 2 tsp sugar
- 3/4 cup solid vegetable shortening
- 3–4 Tbsp ice water
- Vegetable oil for frying
- 1 egg yolk
- 1/4 cup 100% pure cane syrup
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 splashes bourbon
- 1 cup powdered sugar, plus more for sprinkling
- 2–3 Tbsp milk
- Preheat the oven to 400°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 1.5 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 Tbsp 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 an air fryer to 356°F.
- 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" x 8" and 1/8" thick. Using a sharp knife, cut 12 4" squares.
- Next, 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 356°F, carefully lay a couple of the pies in the hot oil. Fry until golden brown, stirring occasionally for overall browning, about 3â4 minutes. Remove the pies from the oil and drain on a plate lined with paper towels. Sprinkle the hot pies with some of the powdered sugar. Repeat the process until all the pies are fried.
- Stir the powdered sugar, milk, and a splash of bourbon together in a mixing bowl. Mix until smooth. Drizzle the frosting over the hot pies and serve immediately.
Recipe provided by Emeril Lagasse.