Total Time
2hrs 45mins
Prep 45 mins
Cook 2 hrs

This is a real southern treat from Emeril's TV Dinner's cookbook.

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. In a large mixing bowl, toss the sweet potatoes with the oil, salt and pepper.
  3. Put them on a baking sheet and roast until tender about 1-1/2 hours.
  4. Remove from oven and let cool completely.
  5. In a large mixing bowl, combine the flour, salt and 2 tsp sugar.
  6. Add the shortening and work it with your hands until the mixture resembles course crumbs.
  7. Add the ice water, 1 tbsp at a time.
  8. Add only as much as you need to make a smooth ball.
  9. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  10. Turn the dough onto a lightly floured work surface.
  11. Roll out into a rectangle about 24x8 inches and about 1/8" thick.
  12. With a sharp knife, cut 12 4-inch squares.
  13. Peel the potatoes and put the flesh in a large mixing bowl.
  14. Add the egg yolk, cane syrup, cinnamon, nutmeg and a splash of bourbon and mix well.
  15. Place about 1/4 cup of the filling into the center of each pastry square.
  16. Fold one corner to the opposite corner to form a triangle.
  17. Using the tines of a fork, crimp the edges to seal.
  18. Heat 4" of oil in a large heavy pot or electric fryer to 360°F.
  19. Fry the pies 2 or 3 at a time until golden brown, turning them once.
  20. Remove the pies and drain on paper towels.
  21. Sprinkle with remaining 2 tbsp of sugar.
  22. Combine the powdered sugar, milk and remaining splash of bourbon in a medium mixing bowl and beat until smooth.
  23. Drizzle over the hot pies and serve immediately.