Fried Sweet Potato Pies: A Southern Embrace in Every Bite

I can still vividly recall the aroma that would waft through my grandmother’s kitchen on cooler autumn afternoons – a warm, comforting symphony of roasted sweet potatoes, cinnamon, and a whisper of something deeply satisfying. It was the prelude to her fried sweet potato pies, a regional treasure that felt like a warm hug in dessert form. These aren’t your everyday baked pies; these are pocket-sized parcels of pure Southern joy, golden-fried to a perfect crisp and dusted with a sweet glaze. Each bite is a delightful contrast: the tender, spiced filling against the slightly chewy, fried crust. It’s a taste of tradition, a connection to a simpler time, and a reminder that some of the most profound culinary pleasures are found in humble, handcrafted treats.

Recipe Overview

• Prep Time: 1 hour 30 minutes (includes sweet potato roasting time)
• Cook Time: 30 minutes (frying time)
• Total Time: 2 hours
• Servings: 6
• Yield: 12 pies
• Dietary Type: Contains gluten, egg; not vegan or vegetarian (unless modifications are made)

Ingredients

For the Sweet Potato Filling:

• 1 ½ lbs sweet potatoes
• 1 tablespoon vegetable oil
• Salt and pepper, to taste
• 1 large egg yolk
• ¼ cup cane syrup (Steen’s brand is recommended for its unique flavor)
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• 2 dashes Bourbon (optional, but highly recommended for depth of flavor)

For the Pastry Dough:

• 2 cups flour
• 1 pinch salt
• 1 tablespoon sugar
• ¾ cup vegetable shortening, cold and cubed
• 3-4 tablespoons ice water

For Frying and Glazing:

• Oil (for deep frying, such as vegetable or canola oil)
• 2 tablespoons sugar (for dusting)
• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1 remaining splash of Bourbon (optional, for the glaze)

Equipment Needed

• Baking sheet
• Large mixing bowls
• Measuring cups and spoons
• Rolling pin
• Sharp knife or pastry wheel
• Large, heavy-bottomed pot or electric fryer
• Slotted spoon or spider strainer
• Paper towels
• Wire cooling rack
• Whisk

Instructions

1. Roast the Sweet Potatoes: Preheat your oven to 375°F (190°C). In a large mixing bowl, toss the sweet potatoes with the vegetable oil, salt, and pepper. Spread them on a baking sheet and roast until they are tender when pierced with a fork, which should take approximately 1.5 hours.
2. Cool and Prepare the Filling: Once tender, remove the sweet potatoes from the oven and allow them to cool completely. This is crucial for a smooth filling. Once cooled, peel the potatoes. Place the sweet potato flesh into a large mixing bowl.
3. Mix the Filling: Add the egg yolk, cane syrup, ground cinnamon, nutmeg, and the Bourbon (if using) to the sweet potato flesh. Mix everything thoroughly until well combined and smooth. Set aside.
4. Prepare the Pastry Dough: In another large mixing bowl, combine the flour, salt, and 2 teaspoons of sugar.
5. Incorporate the Shortening: Add the cold, cubed vegetable shortening to the dry ingredients. Using your fingertips or a pastry blender, work the shortening into the flour mixture until it resembles coarse crumbs. The goal is to have pieces of shortening visible, which will create flakiness.
6. Add Ice Water: Gradually add the ice water, 1 tablespoon at a time, mixing lightly after each addition. Add only enough water to bring the dough together into a smooth ball. Be careful not to overmix, as this can result in a tough crust.
7. Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the shortening to firm up, making the dough easier to handle.
8. Roll and Cut the Dough: On a lightly floured work surface, turn out the chilled dough. Roll it out into a rectangle approximately 24×8 inches and about 1/8 inch thick. With a sharp knife or pastry wheel, cut the dough into 12 equal 4-inch squares.
9. Assemble the Pies: Place about ¼ cup of the sweet potato filling into the center of each pastry square.
10. Fold and Seal: Fold one corner of the pastry square to the opposite corner to form a triangle. Using the tines of a fork, crimp the edges firmly to seal the filling inside. Ensure a good seal to prevent leakage during frying.
11. Heat the Frying Oil: Heat about 4 inches of oil in a large, heavy-bottomed pot or an electric fryer to 360°F (180°C). It’s important to maintain this temperature for even cooking.
12. Fry the Pies: Carefully fry the pies 2 or 3 at a time to avoid overcrowding the pot, which can lower the oil temperature. Fry until they are golden brown, turning them once halfway through the cooking process. This should take about 3-4 minutes per side.
13. Drain the Pies: Using a slotted spoon or spider strainer, remove the fried pies from the hot oil and drain them on a layer of paper towels.
14. Dust with Sugar: While the pies are still warm, sprinkle them with the remaining 2 tablespoons of sugar. This adds a delightful initial layer of sweetness.
15. Prepare the Glaze: In a medium mixing bowl, combine the powdered sugar, milk, and the remaining splash of Bourbon (if using). Beat with a whisk until the glaze is smooth and has a drizzling consistency. You may need to adjust the amount of milk to achieve the desired thickness.
16. Drizzle and Serve: Drizzle the prepared glaze over the hot fried pies. Serve immediately for the best texture and flavor experience.

Expert Tips & Tricks

• Sweet Potato Selection: For the richest flavor and smoothest texture, choose sweet potatoes that are firm and free of blemishes. Jewel or Beauregard varieties are excellent choices.
• Cooling is Key: Ensure the roasted sweet potatoes are completely cool before mashing. Warm potatoes can lead to a gummy filling and a softer crust.
• Cold Shortening for Flakiness: Use very cold shortening for the pastry dough. The small pieces of cold fat will melt during frying, creating airy pockets and a flaky texture.
• Don’t Overwork the Dough: Overmixing the pastry dough will develop the gluten too much, resulting in tough, chewy pies. Mix just until the ingredients come together.
• Oil Temperature Management: Maintaining a consistent oil temperature of 360°F (180°C) is crucial. If the oil is too hot, the pies will brown too quickly on the outside and remain undercooked inside. If it’s too cool, they will absorb too much oil and become greasy. Use a thermometer to monitor the temperature.
• Draining Thoroughly: Properly draining the fried pies on paper towels is essential to absorb excess oil, preventing them from becoming soggy.
• Glaze Consistency: If your glaze is too thick, add a tiny bit more milk, a teaspoon at a time. If it’s too thin, add a little more powdered sugar.

Serving & Storage Suggestions

These fried sweet potato pies are best enjoyed fresh from the fryer, still warm with the glaze glistening. They are a perfect treat for dessert, a coffee break, or even a special breakfast.

Storage: Leftovers can be stored at room temperature for up to 2 days in an airtight container. For longer storage, refrigerate them for up to 4 days. They will lose some of their crispness over time.

Reheating: To enjoy them at their best after storage, reheat them in a single layer on a baking sheet in a preheated oven at 300°F (150°C) for about 5-7 minutes, or until warmed through and slightly crisped. You can also reheat them in an air fryer for a few minutes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	318.9 kcal
Calories from Fat
Total Fat	14.7 g	22%
Saturated Fat	4.1 g	20%
Cholesterol	17.8 mg	5%
Sodium	53.5 mg	2%
Total Carbohydrate	43.9 g	14%
Dietary Fiber	2.4 g	9%
Sugars	18.5 g	73%
Protein	3.4 g	6%

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes used.)

Variations & Substitutions

• Gluten-Free Crust: For a gluten-free version, you can experiment with a pre-made gluten-free pie crust mix or a homemade gluten-free flour blend for the pastry. Ensure it can withstand frying.
• Spice Variations: While cinnamon and nutmeg are classic, consider adding a pinch of ground ginger or cardamom to the filling for a different flavor profile.
• Bourbon Alternative: If you prefer not to use Bourbon, you can omit it or substitute it with a splash of vanilla extract or a non-alcoholic rum flavoring for a similar aromatic depth.
• Sweetener Swap: While cane syrup is traditional and recommended, you could experiment with maple syrup or molasses for a slightly different flavor in the filling, adjusting sweetness as needed.

FAQs (Frequently Asked Questions)

Q: Can I bake these instead of frying them?
A: While traditionally fried, you could attempt to bake them. However, the texture will be different, more akin to a traditional sweet potato pie but in a hand pie format. You would need to adjust baking time and temperature accordingly.

Q: Why are my fried pies greasy?
A: Greasiness usually indicates the frying oil was not hot enough, or the pies were fried in too large of batches, causing the oil temperature to drop significantly. Ensure your oil is at the correct temperature and fry in small batches.

Q: How do I prevent the filling from leaking out?
A: Ensure the edges of the pastry squares are well-crimped and sealed with a fork. Also, be careful not to overfill each square; about ¼ cup of filling per square is usually sufficient.

Q: Can I make the filling ahead of time?
A: Yes, the sweet potato filling can be made a day in advance and stored in an airtight container in the refrigerator. Allow it to come to room temperature slightly before assembling the pies.

Q: Are there any other ways to finish the pies besides glaze?
A: Absolutely! You can simply dust them with powdered sugar for a lighter finish, or serve them with a dollop of whipped cream or a scoop of vanilla ice cream.

A Taste of Southern Hospitality

These fried sweet potato pies are more than just a recipe; they are an invitation to experience a slice of Southern comfort. They embody the spirit of home cooking – warm, generous, and utterly delicious. I encourage you to gather your ingredients, embrace the process, and allow the sweet, spiced aroma to fill your kitchen. Share these golden delights with loved ones, and savor the moment. They pair wonderfully with a steaming mug of coffee or a cool glass of buttermilk. Happy cooking, and even happier eating!