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Fried Sweet Potato Pies

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Ingredients

Scale

For the Dough:

1½ cups self-rising flour

1½ tsp sugar

1½ tsp salt

¼ tsp baking powder (if your flour isn’t self‑rising)

¼ cup shortening or butter

¾ cup evaporated milk (or regular milk)

Optional: Egg wash

For the Filling:

1½ lbs sweet potatoes (about 2 medium), peeled, boiled until tender, then mashed

½ cup granulated sugar (adjust to taste)

¼ tsp salt

1½ tsp ground cinnamon

1½ tsp ground nutmeg

1 Tbsp unsalted butter

Zest of ½–1 lemon (optional)

1½ tsp vanilla extract

To Fry:

Vegetable oil, for deep frying (about 3–4 inches depth)

Optional: powdered sugar or cinnamon sugar to dust

Instructions

Make the Filling: Mash cooked sweet potatoes then stir in sugar, salt, spices, butter, lemon zest (if using), and vanilla until smooth. Cool completely.

Prepare the Dough: Mix flour, sugar, salt (and baking powder if needed). Cut in shortening until mixture resembles coarse crumbs. Stir in evaporated milk until a soft dough forms. Knead lightly, form a disc, and chill for at least 15 minutes.

Assemble the Pies: Roll dough out ⅛-inch thick and cut into 4–5-inch circles. Spoon about 2 Tbsp of cooled filling onto each circle. Moisten the edges with water, fold over to form a half-moon, and crimp edges with a fork to seal.

Fry to Golden: Heat oil to about 350°F (175°C). Fry pies in batches for about 45 seconds per side until lightly golden. Drain on paper towels or wire rack, keeping warm in a low oven.

Finish: Dust warm pies with powdered sugar or cinnamon sugar if desired. Serve immediately.

Nutrition

Find it online: https://flavorscroll.com/fried-sweet-potato-pies/