Name: Fried Sweet Potato Pies
Ingredients: 1 1/2 lb Sweet potatoes; 1 tb Vegetable oil; Salt; to taste; Freshly-ground black pepper; to taste; 2 c All-purpose flour; 1 pn Salt; 2 ts Sugar; 3/4 c Solid vegetable shortening; 3 tb Ice water -; (to 4 tbspns); Vegetable oil; for frying; 1 Egg yolk; 1/4 c Steen's 100 percent Pure Cane Syrup; 1 ts Cinnamon; 1/4 ts Nutmeg; 1 ds Bourbon; 1 c Powdered sugar; 2 tb Milk; (to 3 tbspns)

A Titus 2 woman is an older, mature Christian woman who teaches and encourages the younger women. Her ministry is based on the Scripture passage in Titus 2:3-5. It seemed to me that every Christian woman regardless of age or marital status should aspire to become a Titus 2 Woman. It also seemed to me that most churches today are woefully lacking in the training of these ladies. They may have organized woman’s functions, but there seems to be few if any older women who are discipling the younger women biblically as required in Titus 2:3-5.

Martha Peace

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		Emlive03	12	servings

INGREDIENTS

1 1/2	lb	Sweet potatoes
1	tb	Vegetable oil
		Salt; to taste
		Freshly-ground black pepper; to taste
2	c	All-purpose flour
1	pn	Salt
2	ts	Sugar
3/4	c	Solid vegetable shortening
3	tb	Ice water -; (to 4 tbspns)
		Vegetable oil; for frying
1		Egg yolk
1/4	c	Steen's 100 percent Pure Cane Syrup
1	ts	Cinnamon
1/4	ts	Nutmeg
1	ds	Bourbon
1	c	Powdered sugar
2	tb	Milk; (to 3 tbspns)

INSTRUCTIONS

Preheat the oven to 400 degrees. Toss the sweet potatoes with the oil, salt
and pepper. Place the potatoes on a baking sheet and place in the oven.
Roast the potatoes until tender, about 1 1/2 hours. Remove the potatoes
from the oven and cool completely. In a mixing bowl, combine the flour,
salt, and sugar. Add the shortening and work it in with your hands until
the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time,
and work it in with your hands. Add only as much as you need for a smooth
ball of dough. Wrap the dough in plastic wrap and refrigerate for at least
30 minutes. Preheat the oil. Remove the dough from the refrigerator and
place it on a lightly floured surface. Roll out the dough on the floured
surface into a rectangle about 24 by 8 inches and 1/8-inch thick. Using a
sharp knife, cut twelve 4-inch squares. Remove the skin from the potatoes
and place them in a mixing bowl. Add the egg yolk, cane syrup, cinnamon,
nutmeg and bourbon. Mix well. Place about 1/4 cup of the filling in the
center of each pastry square. Bring one corner of the pastry to the other,
forming a triangle. Using the tines of a fork, crimp the edges of the
triangle and seal completely. When the oil has reached 360 degrees,
carefully lay a couple of the pies in the hot oil, fry until golden brown,
stirring occasionally for over all browning, about 3 to 4 minutes. Remove
the pies from the oil and drain on a paper-lined plate. Sprinkle the hot
pies with the sugar. Repeat the process until all of the pies are fried. In
a mixing bowl, stir the powdered sugar, milk and a splash of bourbon
together. Mix until smooth. Drizzle the frosting over the hot pies and
serve immediately. This recipe yields 1 dozen.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B06 broadcast 04-22-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-24-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: he understands”