FRIED SWEET POTATOES
Most of my experiments aren't worth saving, but I actually want to remember what I did this time so am posting the recipe for the brown sugar caramelized sweet potatoes that I made. This recipe is perfect for cooking for 1-2, and only takes a few minutes. I used some very skinny home grown sweet potatoes I picked up at a Farmer's Market and recommend you use potatoes that will slice into small discs rather than huge ones.
Provided by karen
Categories Yam/Sweet Potato
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Slice the sweet potatoes thinly, approximately 1/4-1/2 inch thick.
- Melt butter in a large hot frying pan over medium-high heat, then places slices in the pan in a single layer. Sprinkle with salt.
- Fry the potatoes until lightly browned on one side, then flip over each slice. You'll need to watch them carefully and move the slices in the hottest part of the pan to the edges so that they all get browned. Adjust the heat down to medium if needed to keep them from browning too quickly. Total browning time took me about 5-7 minutes.
- When both sides are lightly browned, sprinkle brown sugar and cinnamon across the top. Wait 1-2 minutes and then toss the potatoes until the brown sugar is caramelized (approx 1 more minute).
- Remove from pan and serve immediately.
FRIED SWEET POTATOES
Blanched sweet potatoes are sliced and fried in melted butter and brown sugar. Simple to make and will always disappear.
Provided by LISAB4X
Categories Side Dish Vegetables Sweet Potatoes
Time 25m
Yield 8
Number Of Ingredients 3
Steps:
- Bring a large pot of water to a boil. Add peeled sweet potatoes, and boil for about 4 minutes. Remove from water, and cut into 1/2 inch slices.
- Melt butter in a large frying pan over medium heat. Stir in brown sugar until dissolved, adding more butter if necessary. Add sweet potatoes, and fry until golden brown and fork tender, turning occasionally. Serve hot.
Nutrition Facts : Calories 398.5 calories, Carbohydrate 74.2 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 3.2 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 132.2 mg, Sugar 59.7 g
FRIED SWEET POTATO PIES
With my dad being a farmer who grew them, sweet potatoes have graced our table for as long as I can recall. This recipe, however, resulted from an experiment at a church bake sale when we had excess pastry. People couldn't get enough! -Marilyn Moseley, Toccoa, Georgia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 25 pies.
Number Of Ingredients 15
Steps:
- In a large bowl, combine flour and sugar; cut in shortening until mixture resembles coarse crumbs. Combine eggs and milk; add to crumb mixture, tossing with a fork until a ball forms. Cover and chill several hours. , 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-in. circle. Spoon 1-1/2 tablespoons of filling on half of each circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. , In a cast-iron or an electric skillet, heat 1 inch of oil to 375°. Fry pies, in batches, until golden brown, 1 minute. Drain on paper towels. If desired, dust with confectioners' sugar. Store in the refrigerator.
Nutrition Facts : Calories 287 calories, Fat 17g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 294mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
FRIED SWEET POTATO PIES
Make and share this Fried Sweet Potato Pies recipe from Food.com.
Provided by Miss Erin C.
Categories Pie
Time 2h45m
Yield 12 pies
Number Of Ingredients 17
Steps:
- Preheat oven to 375°F.
- In a large mixing bowl, toss the sweet potatoes with the oil, salt and pepper.
- Put them on a baking sheet and roast until tender about 1-1/2 hours.
- Remove from oven and let cool completely.
- In a large mixing bowl, combine the flour, salt and 2 tsp sugar.
- Add the shortening and work it with your hands until the mixture resembles course crumbs.
- Add the ice water, 1 tbsp at a time.
- Add only as much as you need to make a smooth ball.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Turn the dough onto a lightly floured work surface.
- Roll out into a rectangle about 24x8 inches and about 1/8" thick.
- With a sharp knife, cut 12 4-inch squares.
- Peel the potatoes and put the flesh in a large mixing bowl.
- Add the egg yolk, cane syrup, cinnamon, nutmeg and a splash of bourbon and mix well.
- Place about 1/4 cup of the filling into the center of each pastry square.
- Fold one corner to the opposite corner to form a triangle.
- Using the tines of a fork, crimp the edges to seal.
- Heat 4" of oil in a large heavy pot or electric fryer to 360°F.
- Fry the pies 2 or 3 at a time until golden brown, turning them once.
- Remove the pies and drain on paper towels.
- Sprinkle with remaining 2 tbsp of sugar.
- Combine the powdered sugar, milk and remaining splash of bourbon in a medium mixing bowl and beat until smooth.
- Drizzle over the hot pies and serve immediately.
Nutrition Facts : Calories 318.9, Fat 14.7, SaturatedFat 4.1, Cholesterol 17.8, Sodium 53.5, Carbohydrate 43.9, Fiber 2.4, Sugar 18.5, Protein 3.4
CANDIED SWEET POTATO PIES
My grandmother made the best candied sweet potatoes and incredible apricot fried pies. I think this recipe combines the best of both!-Angela Eshelman, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 pies.
Number Of Ingredients 14
Steps:
- In a large bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine water, eggs and vinegar; gradually add to dry ingredients, tossing with a fork until a ball forms. Cover and chill until easy to handle, 1 to 1-1/2 hours., Meanwhile, place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook just until tender, 10-15 minutes. Drain. , In a large skillet, combine the sugar, butter and potatoes; cook and stir until syrup is golden brown, 15-20 minutes. Remove from the heat and mash. Stir in the lemon juice, salt and vanilla. Cool to room temperature., Roll out dough to 1/4-in. thickness. Cut 12 circles with a floured 5-1/2-in. round cookie cutter. Spoon 2 tablespoons filling onto half of each circle. Moisten edges with water; fold crust over filling and press edges with a fork to seal., In a deep cast-iron or electric skillet, heat 1 inch of oil to 375°. Fry pies in batches until golden brown, about 5 minutes, turning once. Drain on paper towels. Dust with confectioners' sugar.
Nutrition Facts : Calories 771 calories, Fat 51g fat (12g saturated fat), Cholesterol 41mg cholesterol, Sodium 538mg sodium, Carbohydrate 67g carbohydrate (16g sugars, Fiber 3g fiber), Protein 8g protein.
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