Fried sweet potato pie

 

INGREDIENTS

Mini pies

• 1 box pastry dough sheets or 1 can of biscuits 
• 3 sweet potatoes 
• 2 eggs 
• 1/4 cup coconut milk 
• 1 teaspoon freshly grated nutmeg 
• 1/2 cup sugar 
• 1 teaspoon vanilla 
• 1/2 teaspoon salt 
• Cinnamon and sugar 
• Oil for frying 

Optional maple glaze

• 1 cup powdered sugar 
• 1 tablespoon maple extract 
• A few drops hot water 
• 1/2 cup crushed candied pecans 

DIRECTIONS

Bake sweet potatoes at 450° F until soft, approximately 1.5 hours. Remove from oven, allow to cool, and then peel and mash.

Add eggs, milk, nutmeg, sugar, vanilla and salt and mix until smooth.

Heat oil in small, deep pot. Oil should come at least halfway up the pot, with a depth of about 3 inches.

Spread a large piece of parchment paper out on your counter, and sprinkle with flour. Gently roll out dough to thin it slightly, working with one sheet at a time.

Use a large circular cookie cutter or the lid of a jar to cut circles out of the dough. Place a heaping spoonful of sweet potato mixture in the center of half of the dough circles.

Top with remaining dough circles, and then press down hard around the edges with a fork to seal.

***** or you can use canned biscuits and sprinkle them with flour and roll them out and follow the steps 

That begins at placing a heaping spoonful  

*Fry two mini-pies at a time, for about 5-6 minutes or until dark golden brown. Remove from pot with slotted spoon, and transfer to paper towel lined plate.

Sprinkle generously with cinnamon and sugar, and serve warm.