Southern Fried Sweet Potato Hand Pies, Super Flavorful! - Ellen’s Fall Baking Series 🥧🍠

Hello and Happy Fall my Friends, welcome to my Southern Kitchen!

I am a diehard fan of Sweet Potato Pie and my favorite pie since my childhood, but we are giving it a twist! So today on the fifth episode of my Fall Baking Series, I am making a fried version of this southern classic pie, Fried Sweet Potato Hand Pies! Simple and easy filled with a flavorful sweet potato filling in a buttery biscuit crust and fried to golden perfection then drizzled with an orange glaze; these are so addictive everyone will love and enjoy these and will be going back for seconds! Also great to serve for Thanksgiving coming up soon!

2 cups fresh sweet potatoes, cooked and mashed (about 2 large sweet potatoes)
2 tablespoons unsalted butter, melted and cooled
1/2 cup white sugar
1/4 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon pure vanilla extract
Zest of 1 orange
2 tablespoons cornstarch
1 (16.3 ounce) canned big biscuits (butter tastin’ or buttermilk)
Oil, for frying

Orange Glaze

2 cups powdered sugar
1/4 cup freshly squeezed orange juice
1/2 teaspoon pure vanilla extract
Pinch salt

Ellen’s Magic: You’ll have left over filling but you can make a double batch.

You can boil the sweet potatoes on the stove, peel them and cut them into chunks, bring them to a boil and cook until fork tender.

Preheat Oven to 400 Degrees

Wrap the sweet potatoes in a layer of aluminum foil, place it on a 9-inch round cake pan, and bake until a fork or knife easily pierces the flesh, about 35 to 55 minutes. Remove from the oven and remove the foil and peel the skin off, transfer the sweet potato into a bowl and mash it using a potato masher. Pour the mashed sweet potato into a blender or food processor then purée until smooth. Place the sweet potatoes into a medium bowl and add in melted butter, white sugar, brown sugar, cinnamon, nutmeg, vanilla extract, orange zest and cornstarch; stir until well combined and creamy (taste and adjust the sweetness and spices to your liking). Cover and place in the fridge until ready to use.

On a lightly floured surface, roll the biscuit dough to 7 to 8 inches, then add 2 tablespoons of the chilled sweet potato filling in the center. Moisten the edges with a little water then fold the dough over the filling and seal the edges, crimp with a fork. Pour the oil into a deep skillet or large pot and heat it to 375 Degrees. Gently place the pies into the hot oil and fry them about 2 to 3 minutes or until lightly golden brown. Remove the pies from the oil with a slotted spoon and place on a cooling rack lined with paper towels and aluminum foil (optional) to drain. Brush the hot pies with the orange glaze and let it hardened (flip and glaze the other side and then repeat). Once the glaze has hardened, serve the pies immediately and enjoy!

For the Orange Glaze

In a medium bowl, add in the powdered sugar and salt and whisk or sift together. Then add in the orange juice and vanilla extract and stir until well blended and smooth.


Previous Video

Cheesy Spinach and Artichoke Dip:    • Cheesy Spinach & Artichoke Dip - Game...  


Ellen’s Sweet Potato recipes playlist:    • Sweet Potato and Candied Yams Recipes 🍠  

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