Fried Sweet Potato Pies (Emeril Lagasse) |
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Prep Time: 105 Minutes Cook Time: 35 Minutes |
Ready In: 140 Minutes Servings: 1 |
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Ingredients:
1 1/2 pounds sweet potatoes |
1 tablespoon vegetable oil |
salt and pepper |
2 cups all-purpose flour |
pinch of salt |
2 teaspoons sugar |
3/4 cup solid vegetable shortening |
3 to 4 tablespoons ice water |
vegetable oil for frying |
1 egg yolk |
1/4 cup steen's 100 percent pure cane syrup |
1 teaspoon cinnamon |
1/4 teaspoon nutmeg |
splash of bourbon |
1 cup powdered sugar |
2 to 3 tablespoons milk |
Directions:
1. 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 1 1/2 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, 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 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 1/4 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.
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