Sweet Potato Fried Pies

Sweet Potato Fried Pies

Check our Lucky 32 Southern Kitchen Blog Post – Totally Tubular! Musings on the Sweet Potato

  • 3 cups roasted sweet potatoes
  • 1 cup heavy whipping cream
  • 3 large eggs
  • 1 cup light brown sugar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 2 tbsp Myers Dark Rum
  • ½ tsp Chinese 5 Spice
  • Homemade Pie Crust (see recipe below)
  • 1 egg (for egg wash)
  • 8 tbsp sugar


Combine potatoes, cream, 3 eggs, brown sugar, spices and rum. Blend until combined and pour into a large shallow pan. Bake at 350 degrees until set. Cool. Divide dough into eight 5 ounce portions. Roll out each portion into a flat circle. Place 2 ounces of cooled potato filling in the center of each dough circle. Brush around circle with beaten egg wash. Fold circle in half and crimp edge with a fork (to seal in the filling). Let pies rest in refrigerator for at least 30 minutes before cooking. Deep fry each pie at 350 degrees for three minutes or until golden brown. Place fried pies on a sheet of parchment and dust with sugar. Makes enough filling for 8 pies.

Lucky 32 Pie Crust

  • 6 1/8 cups all purpose flour
  • 2/3 tbsp salt
  • 3 1/3 sticks unsalted butter
  • 2/3 cup ice cold water

Freeze butter and then grate. Sift flour and salt together. Work cold butter into flour mix and add water slowly, mixing until just combined. Makes enough dough for 8 pies for the recipe above.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

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