Sweet_Potato_Hand_Pie

Just because the Thanksgiving holiday is quickly approaching doesn’t mean that you still can’t have plans for a little evening love.

When I dated my guy, I used to make desserts for him — He swears that my desserts put the mojo on him and convinced him to propose marriage to me. Hey, whatever works!

This Emeril Lagasse recipe is very similar to my own recipe for Fried Sweet Potato pies. In the spirit of the Thanksgiving holiday, I thought it was worth the share. Enjoy!

Ingredients

  • 1½ pounds of Sweet Potatoes
  • One (1) tablespoon of Vegetable Oil
  • Salt and Pepper
  • Two (2) cups of All-Purpose Flour
  • A pinch of Salt
  • Two (2) teaspoons of Sugar
  • ¾ cup of Solid Vegetable Shortening
  • 3 to 4 tablespoons of Ice Water
  • Vegetable Oil for Frying
  • One (1) Egg Yolk
  • ¼ cup of 100% Pure Cane Syrup
  • One (1) teaspoon of Cinnamon
  • ¼ teaspoon of Nutmeg
  • A splash of Bourbon
  • One (1) cup of Powdered Sugar
  • 2 to 3 tablespoons of Milk

Directions

  • Preheat the oven to 400 degrees 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 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 at one (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 1/8-inch thick. Using a sharp knife, cut twelve (12) 4-inch squares.
  • Remove the skin from the potatoes and place the potatoes 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 F, 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.

(Photo: DallasNews)