Candied Sweet Potato Pies
3 sweet potatoes, peeled and cut into half inch cubes
2 T melted butter
1 t cinnamon
4 oz cream or neufchatel cheese (room temp)
3/4 C pure maple syryp
1 t grated ginger
1/2 cup candied walnuts
Boil sweet potato cubes for 7 minutes or until soft. Drain; mix with butter, let cool to just above room temperature and transfer to bowl or stand mixer and blend with cinnamon, cream cheese, maple syrup and ginger. Stir candied walnuts into mixture
1/2 T butter
1/2 cup walnuts
1/8 c brown sugar
1/4 t cinnamon
Heat walnuts over medium heat in skillet until just starting to brown. Add butter and mix until melted. Add sugar and cinnamon, stir and remove from heat.
Assembling the pies
Use your favorite pie dough recipe or store-bought dough.
Roll out pie dough on a lightly floured surface to about ¼ inch thickness. Use a 4- or 5-inch diameter biscuit cutter to cut out dough circles. Stack them with a small piece of wax paper in between each.
Take a dough circle and add to the center of the circle about 3 T filling.
Fold the circle in half, making sure none of the filling spills out. With a fork, crimp the outer edges of the folded pocket to seal the pie.
Fry in a home deep fryer or cast iron skillet for about 6 minutes, turning if necessary.
Presented by Dale Mackey,