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
Scale
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.
