Fried sweet potato pies Since my dad was a farmer who grew them, sweet potatoes have always graced our table. These, though, resulted from an experiment at a church bake sale when we had excess pastry. People couldn’t get enough! From Marilyn Moseley of Toccoa Georgia.

Ingredients 

4-1/2 cups self-rising flour

3 tablespoons sugar

1/2 cup shortening

2 eggs

1 cup milk

FILLING:

3 cups mashed sweet potatoes

2 cups sugar

3 eggs, lightly beaten

1 can (5 ounces) evaporated milk

1/4 cup butter, melted

3 tablespoons all-purpose flour

1 teaspoon vanilla extract

Oil for deep-fat frying

Confectioners’ sugar, optional

Method 

In a large bowl, combine flour and sugar; cut in shortening until mixture resembles coarse crumbs.

Combine eggs and milk; add to crumb mixture, tossing with a fork until a ball forms. Cover and chill several hours.

In a large bowl, combine seven filling ingredients; stir until smooth. 

Divide dough into 25 portions. On a floured surface, roll each portion into a 5-in. circle. Spoon 2 tablespoons of filling on half of each circle.

Moisten edges with water; fold dough over filling; press edges with a fork to seal. Prick tops with a fork 4-5 times.

In an electric skillet, heat 1/2 in. of oil to 375°. Fry pies, a few at a time, for 1 minute on each side or until golden brown.

Drain on paper towels. Dust with confectioners’ sugar if desired. Store in the refrigerator. Yield: 25 pies.