Friday, November 25, 2011

Fried Sweet Dough Sweet Potato Pie, Oh My

Fried Sweet Dough Sweet Potato Pies from Anna's Pies, Lake Charles, LA.
During a visit to Lake Charles, LA, a group of food and travel writers were served fried dough sweet potato pies. While savoring these chubby little half circles of comfort in the Ranier Gardens, I discovered they came from Anna's Pies where they are the house specialty.

Alas, Anna's recipe is secret and will remain so, but Megan Hartman was able to find a recipe that is close. According to Eric Cormier, food writer for American Press, these fried pies were every kid's favorite after-school snack.

Fried Sweet Dough Sweet Potato Pies

2 eggs
1/4 pound butter
1 cup sugar
1 tsp. vanilla extract
2 1/2 tsp. baking powder
2 cups flour

Combine eggs, sugar, butter and vanilla in a food processor and pulse together until the ingredients are well-mixed. Sift the baking powder and flour together and add this to the processor, combining until they form a ball. Wrap dough in plastic and allow to rest, refrigerated, for an hour. Roll into a circle approximately 12 inches in diameter with a thickness of 1/8th inch.

3 cups mashed sweet potatoes
2 cups sugar
3 eggs, lightly beaten
1 can (5 oz.) evaporated milk
1/4 cup butter, melted
3 TBS. all-purpose flour
1 tsp. vanilla extract
Oil for deep-fat frying
Confectioners' sugar (optional)

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

Divide the dough into 25 portions. On a floured surface, roll each portion into a 5-inch circle. Spoon 2 TBS. of filling on half of each circle. Moisten edges with water, fold dough over filling and press edges with a fork to seal. Prick tops with a fork 4-5 times.

In a skillet, heat 1/2 inch of oil to 375 degrees. 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. Change oil during process as necessary. Store in the refrigerator.

Don't worry about storing; they won't last long.

No comments:

Post a Comment