Fried sweet potato pies

12 servings

Ingredients

Quantity Ingredient
1½ pounds sweet potatoes
1.00 tablespoon vegetable oil
1 salt; to taste
1 freshly-ground black pepper; to taste
2.00 cup all-purpose flour
1.00 pinch salt
2.00 teaspoon sugar
¾ cup solid vegetable shortening
3.00 tablespoon ice water -; (to 4 tbspns)
1 vegetable oil; for frying
1.00 egg yolk
¼ cup steen's 100 percent pure cane syrup
1.00 teaspoon cinnamon
¼ teaspoon nutmeg
1.00 dash bourbon
1.00 cup powdered sugar
2.00 tablespoon milk; (to 3 tbspns)

Directions

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 1½ 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 ⅛-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 ¼ 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.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B06 broadcast 04-22-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-24-1998

Recipe by: Emeril Lagasse

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