If you are craving a comforting, truly nostalgic treat, look no further than this Fried Sweet Potato Pies Recipe. These little golden pockets are filled with a smooth, warmly spiced sweet potato filling wrapped in a tender, flaky dough, then gently fried to achieve a light crisp on the outside that gives way to a luscious, sweet inside. The balance of cinnamon, nutmeg, and just a hint of lemon zest makes these pies irresistible, perfect for sharing at family gatherings or simply indulging whenever a cozy dessert calls your name.
Ingredients You’ll Need
The magic of this Fried Sweet Potato Pies Recipe lies in its simplicity and quality ingredients. Each component plays a crucial role, from the creamy mashed sweet potatoes for that vibrant filling to the self-rising flour that creates a tender yet sturdy dough, making every bite a sheer delight.
- 1½ cups self-rising flour: Creates a light and tender crust with built-in leavening.
- 1½ tsp sugar: Adds a touch of sweetness to the dough, balancing flavors.
- 1½ tsp salt: Enhances the natural flavors in both dough and filling.
- ¼ tsp baking powder (optional): Use if your flour isn’t self-rising, to help dough rise perfectly.
- ¼ cup shortening or butter: Provides richness and flakiness to the crust.
- ¾ cup evaporated milk (or regular milk): Gives moisture and tenderness to the dough.
- 1½ lbs sweet potatoes (about 2 medium), peeled and boiled: The heart of the filling, offering natural sweetness and creamy texture.
- ½ cup granulated sugar: Sweetens the filling to just the right level.
- ¼ tsp salt: Balances the sweetness in the filling.
- 1½ tsp ground cinnamon: Adds warm, aromatic notes perfect for sweet potatoes.
- 1½ tsp ground nutmeg: Deepens the spice profile with cozy undertones.
- 1 Tbsp unsalted butter: Makes the filling extra silky and rich.
- Zest of ½–1 lemon (optional): Brightens the filling with a fresh citrus touch.
- 1½ tsp vanilla extract: Adds a lovely fragrant sweetness that ties everything together.
- Vegetable oil, for deep frying: Ensures a perfectly crispy exterior.
- Powdered sugar or cinnamon sugar (optional): Great for dusting the finished pies and adding extra sweetness and charm.
How to Make Fried Sweet Potato Pies Recipe
Step 1: Make the Filling
Once your sweet potatoes are tender from boiling, mash them until smooth. Stir in sugar, salt, warm spices, butter, vanilla extract, and lemon zest if you’re using it. This combination ensures the filling is luxuriously creamy with just the right amount of sweetness and spice, setting the foundation for that unmistakable flavor you’ll love. Don’t forget to let this mixture cool completely before assembling your pies so the dough doesn’t get soggy.
Step 2: Prepare the Dough
Mix together the self-rising flour, sugar, salt, and baking powder if your flour isn’t self-rising. Cut in the shortening or butter until the mixture looks like coarse crumbs, which will give you a flaky dough. Gradually add evaporated milk to bring everything together into a soft dough. Knead it lightly, shape it into a disc, and chill it for at least 15 minutes—this rest is key for easier rolling and handling later on.
Step 3: Assemble the Pies
Roll your dough out to about an eighth of an inch thick, then use a 4–5 inch round cutter to create circles. Spoon approximately 2 tablespoons of the cooled filling onto the center of each circle. Moisten the edges with water, then fold the dough over to form a neat half-moon shape. Seal the edges firmly by crimping with a fork—this keeps all the beautiful filling inside as they fry.
Step 4: Fry to Golden Perfection
Heat vegetable oil in a deep pan to around 350°F (175°C). Fry your pies in batches to avoid crowding, cooking each side for about 45 seconds or until they turn a light golden brown. Once done, drain them on paper towels or a wire rack. To keep these delightful treats warm while you fry the rest, place them in a low heated oven.
Step 5: Finish and Serve
When your pies are warm and crisp, dust them with powdered sugar or a sprinkle of cinnamon sugar to add a finishing touch that elevates their sweetness and appeal. Serve immediately while still warm for that ideal melt-in-your-mouth experience, your friends will ask for seconds, guaranteed!
How to Serve Fried Sweet Potato Pies Recipe
Garnishes
Sprinkling a dusting of powdered sugar or cinnamon sugar not only makes these pies look irresistible but adds a delicate sweetness that complements the spiced filling perfectly. You can also add a dollop of freshly whipped cream or a scoop of vanilla ice cream on the side for a dreamy dessert presentation that’s hard to resist.
Side Dishes
While these pies shine as a dessert, they pair beautifully with a robust cup of coffee or chai tea for a cozy afternoon treat. If you want to turn this into a snack platter, include fresh fruit slices or a light salad with citrus vinaigrette to balance out the sweetness and add refreshing notes.
Creative Ways to Present
Try serving the pies in a rustic basket lined with a colorful napkin for a charming, homey feel. Another fun idea is to stack them on a tiered dessert tray for parties, dusted with cinnamon sugar to catch the eye and entice guests. You can also drizzle a bit of honey or maple syrup over the warm pies for added decadence, turning this recipe into an elegant centerpiece.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Fried Sweet Potato Pies Recipe portions, store them in an airtight container at room temperature for up to two days. Keeping them sealed prevents the crust from drying out and preserves the filling’s moist richness.
Freezing
For longer storage, freeze the assembled but unfried pies by placing them on a baking sheet lined with parchment paper, freezing until firm, and then transferring them to a sealed freezer bag. They can be kept frozen for up to one month. Just pull them out when ready to fry for a freshly made taste any time.
Reheating
To reheat fried pies, warm them gently in a preheated oven at 325°F (160°C) for about 10 minutes to restore their crispy texture. Avoid the microwave if possible, as it can make the crust soggy and dense, taking away the charm of that perfect balance between flaky crust and sweet filling.
FAQs
Can I use regular flour instead of self-rising flour?
Absolutely! Just remember to add 1½ teaspoons of baking powder and ½ teaspoon of salt to every cup of all-purpose flour to mimic self-rising flour’s leavening effects.
What type of sweet potatoes work best for this recipe?
Any sweet potato variety will do, but the classic orange-fleshed ones offer the perfect balance of sweetness and moisture, resulting in a velvety filling that’s hard to beat.
Is there a way to make these pies gluten-free?
Yes! You can substitute the self-rising flour with a gluten-free all-purpose flour blend that includes xanthan gum for binding. Just be sure to check the package instructions for any necessary adjustments to liquid quantities.
How do I prevent the pies from bursting open while frying?
Sealing the edges thoroughly with water and crimping them with a fork is essential. Also, avoid overfilling and make sure the oil is at the right temperature—too hot and the pies cook too quickly, too cool and they absorb oil and split.
Can I bake these pies instead of frying them?
You can bake them at 375°F (190°C) for about 20-25 minutes until golden brown, but they won’t have the same crispy, deep-fried texture. Frying really brings out the authentic charm of the Fried Sweet Potato Pies Recipe.
Final Thoughts
Making this Fried Sweet Potato Pies Recipe is like bringing home a warm hug from the kitchen. Each bite is steeped in tradition and packed with flavor, and the process itself is as satisfying as the end result. Whether you’re a seasoned baker or just out to try something new, these pies will quickly become a beloved staple. I can’t wait for you to experience how rewarding and delicious they are—go ahead and give them a try tonight!
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Fried Sweet Potato Pies Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 pies
- Category: Dessert
- Method: Frying
- Cuisine: Southern American
Description
These Fried Sweet Potato Pies are a delightful Southern-inspired treat featuring a flaky, tender dough filled with a spiced sweet potato mixture. Perfectly golden and crispy on the outside, with a warm, sweet, and fragrant filling inside, these pies make an irresistible dessert or snack. The recipe involves making a simple dough, preparing a flavorful sweet potato filling, assembling the pies, and frying them to a beautiful golden crisp.
Ingredients
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 brushing (not listed but suggested)
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
For Frying and Finishing
- Vegetable oil, for deep frying (about 3–4 inches depth)
- Optional: powdered sugar or cinnamon sugar to dust
Instructions
- Make the Filling: Start by mashing the cooked sweet potatoes until smooth. Stir in the granulated sugar, salt, ground cinnamon, ground nutmeg, unsalted butter, lemon zest if using, and vanilla extract. Mix everything together well and let the filling cool completely before using.
- Prepare the Dough: In a mixing bowl, combine the self-rising flour, sugar, salt, and baking powder (if your flour isn’t self-rising). Cut in the shortening or butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Gradually add the evaporated milk and stir until a soft dough forms. Turn it out onto a surface and knead lightly just until smooth. Shape into a disc and wrap in plastic wrap. Chill the dough in the refrigerator for at least 15 minutes to firm up.
- Assemble the Pies: Roll the chilled dough out on a floured surface to about 1/8-inch thickness. Using a 4–5 inch round cutter or glass, cut out circles. Place about 2 tablespoons of the cooled sweet potato filling in the center of each dough circle. Moisten the edges of the dough with water, fold over the dough to create a half-moon shape, and press the edges together. Crimp the edges with a fork to secure and seal the pies well.
- Fry to Golden: Heat vegetable oil in a deep fryer or large heavy skillet to approximately 350°F (175°C). Carefully fry the pies in batches, cooking each side for about 45 seconds until they turn lightly golden brown. Avoid overcrowding the pan to maintain oil temperature. Remove the pies and drain them on paper towels or a wire rack. To keep warm and crisp, you may place them in a low oven while frying the remaining batches.
- Finish and Serve: While still warm, dust the fried sweet potato pies with powdered sugar or cinnamon sugar if desired. Serve immediately to enjoy the crispiest texture and the warm, sweet filling.
Notes
- Use self-rising flour for best results, but if using all-purpose flour, add ¼ tsp baking powder as indicated.
- Adjust sugar in the filling to your preferred sweetness level.
- Ensure the sweet potato filling is completely cooled before assembling to prevent dough sogginess.
- Maintain oil temperature at 350°F for even frying and crisp texture.
- Do not overcrowd the frying pan to avoid dropping the oil temperature.
- Optional lemon zest adds a subtle brightness to the filling but can be omitted.
- These pies are best enjoyed fresh and warm but can be reheated in a skillet or oven.
- For a dairy-free version, substitute shortening for butter and use non-dairy milk.
