| 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.
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