Fried Sweet Potato Pies - cooking recipe

Ingredients

1 1/2 lbs sweet potatoes
1 tablespoon vegetable oil
salt and pepper
2 cups flour
1 pinch salt
1 tablespoon sugar
2 teaspoons sugar
3/4 cup vegetable shortening
3 -4 tablespoons ice water
1 large egg yolk
1/4 cup cane syrup (Steen's brand)
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
2 dashes Bourbon
oil (for deep frying)
1 cup powdered sugar
2 -3 tablespoons milk

Preparation

Preheat oven to 375\u00b0F.
In a large mixing bowl, toss the sweet potatoes with the oil, salt and pepper.
Put them on a baking sheet and roast until tender about 1-1/2 hours.
Remove from oven and let cool completely.
In a large mixing bowl, combine the flour, salt and 2 tsp sugar.
Add the shortening and work it with your hands until the mixture resembles course crumbs.
Add the ice water, 1 tbsp at a time.
Add only as much as you need to make a smooth ball.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Turn the dough onto a lightly floured work surface.
Roll out into a rectangle about 24x8 inches and about 1/8\" thick.
With a sharp knife, cut 12 4-inch squares.
Peel the potatoes and put the flesh in a large mixing bowl.
Add the egg yolk, cane syrup, cinnamon, nutmeg and a splash of bourbon and mix well.
Place about 1/4 cup of the filling into the center of each pastry square.
Fold one corner to the opposite corner to form a triangle.
Using the tines of a fork, crimp the edges to seal.
Heat 4\" of oil in a large heavy pot or electric fryer to 360\u00b0F.
Fry the pies 2 or 3 at a time until golden brown, turning them once.
Remove the pies and drain on paper towels.
Sprinkle with remaining 2 tbsp of sugar.
Combine the powdered sugar, milk and remaining splash of bourbon in a medium mixing bowl and beat until smooth.
Drizzle over the hot pies and serve immediately.