Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds sweet potatoes

  2. 1 tablespoon vegetable oil

  3. Salt and freshly ground black pepper to taste

  4. 2 cups bleached all-purpose flour

  5. Pinch of salt

  6. 1 tablespoon plus 2 teaspoons granulated sugar

  7. 3/4 cup vegetable shortening

  8. 3 to 4 tablespoons ice water

  9. 1 large egg yolk

  10. 1/4 cup Steenís 100% Pure Cane Syrup

  11. 1 teaspoon ground cinnamon

  12. 1/4 teaspoon grated nutmeg

  13. 2 splashes of bourbon

  14. Vegetable oil for deep frying

  15. 1 cup confectionersí sugar

  16. 2 to 3 tablespoons milk

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375ºF.

  2. In a large mixing bowl, toss the sweet potatoes with the oil, salt, and pepper. Put them on a baking sheet and roast until tender, about 1 1/2 hours. Remove from the oven and let cool completely.

  3. In a large mixing bowl, combine the flour, salt, and 2 teaspoons of the granulated sugar. Add the shortening and work it in with your hands until the mixture resembles coarse crumbs. Add the ice water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

  4. Turn the dough onto a lightly floured work surface. Roll it out into a rectangle about 24 X 8 inches and 1/8 inch thick. With a sharp knife, cut 12 four-inch squares. Set aside.

  5. Peel the potatoes and put the flesh in a large mixing bowl. Add the egg yolk, cane syrup, cinnamon, nutmeg, and a splash of the bourbon and mix well. Place about 1/4 cup of the filling in the center of each pastry square. Fold one corner to the opposite corner to form a triangle. Using the tines of a fork, crimp the edges to seal.

  6. Heat 4 inches of oil in a large, heavy pot or electric fryer to 360ºF. Fry the pies, 2 or 3 at a time, until golden brown, turning them once. Remove the pies and drain on paper towels. Sprinkle with the remaining 2 teaspoons granulated sugar.

  7. Combine the confectioners’ sugar, the milk, and the remaining splash of bourbon in a medium-size mixing bowl and mix until smooth. Drizzle over the hot pies and serve immediately.

  8. Yield : 1 dozen


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