Fried Sweet Potato Pies - sweet potatoes

Method

• Preheat the oven to 400 degrees F. 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 12 4-inch squares.
• Remove the skin from the potatoes and place the potatoes 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 F, 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.