Sweet Potato Pie

Total Time:
55 min
25 min
30 min

10 servings

  • 1 quart vegetable oil, for frying
  • Dough:
  • 2 cups self-rising flour or all-purpose flour
  • 1/2 tablespoon salt
  • 4 tablespoons sugar
  • 1/4 pound (1 stick) margarine, melted
  • 1/8 to 1/4 cup cold water
  • Filling:
  • 3 pounds sweet potatoes
  • 1/4 pound (1 stick) margarine
  • Cinnamon
  • Nutmeg
  • 3 teaspoons vanilla extract
  • 1 1/2 cups sugar
  • In a one-gallon saucepot heat one quart of vegetable oil to 350 degrees F.

  • To make the dough, mix the flour, salt, and sugar together and cut in the margarine by hand to create a coarse cornmeal texture. Then add the water until it is tacky. Roll the dough into a ball. Cut dough into ten equal pieces. Roll each piece of dough out on a floured surface to a diameter of 6-inches and about 1/8-inch thick. Set aside until you are ready to fill the dough.

  • To make the filling, first peel the sweet potatoes. Then large dice the potatoes and put in a medium size saucepot. Add water to cover potatoes and bring to boil. Potatoes are done when fork tender.

  • When sweet potatoes are finished boiling, drain well. In a food processor, while still hot, add the potatoes, margarine, cinnamon, nutmeg, vanilla, and sugar. Mix on medium speed until smooth.

  • To assemble pies, put 1/4 cup of the filling in the center of a dough circle. Fold over in half and seal with water. Crimp edges with a fork to completely close. Place pies in oil once the temperature has reached 350 degrees F. (If temperature is below 350 degrees F the oil will absorb the margarine in the pie dough and cause it to be excessively greasy.) Pie should be cooked in 7 to 8 minutes and will have a golden brown color.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    The Best Kwanzaa Recipes