Fried sweet potato pie is a delightful twist on a classic Southern dessert that brings crispy, golden edges and a creamy, spiced filling together in every bite. This recipe captures the rich flavors of sweet potatoes combined with warm spices like cinnamon and nutmeg, all wrapped in a flaky crust that’s fried to perfection. It’s comfort food at its best and perfect for sharing with family and friends.
We love how this version adds a crispy texture that sets it apart from the traditional baked pies, making it an irresistible treat for any occasion. Whether you’re looking to impress at a holiday gathering or simply craving a sweet snack, this fried sweet potato pie recipe is sure to become a favorite in your kitchen. Let’s dive into the steps to create this mouthwatering dessert that’s both easy and satisfying.
Ingredients
To create our irresistible Fried Sweet Potato Pie, we need carefully selected ingredients that balance flavor and texture. Below are the components broken down into the sweet potato filling, pie dough, and essentials for frying.
For the Sweet Potato Filling
Our filling is the heart of the pie, combining creamy sweetness with warm spices for that classic Southern appeal.
- 2 large sweet potatoes (about 2 cups mashed)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup evaporated milk
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Pinch of salt
For the Pie Dough
Our flaky pie dough wraps the filling in a crispy, golden crust perfect for frying.
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
- 3 to 4 tablespoons ice water
For Frying
Proper frying ingredients ensure the perfect texture and golden finish for each pie.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Vegetable oil | 3 to 4 cups | For deep frying the pies |
| Powdered sugar | Optional, for dusting | Adds sweetness and presentation |
We suggest using vegetable oil with a high smoke point for clean, even frying. Having powdered sugar on hand allows a delightful finishing touch.
Equipment Needed
To master our Fried Sweet Potato Pie Recipe, we must gather the right essential equipment. Using proper tools ensures precision, safety, and a delightful cooking experience from start to finish.
Mixing & Preparation Tools
- Large Mixing Bowl: For combining the sweet potato filling ingredients smoothly.
- Medium Mixing Bowl: For preparing and chilling the pie dough.
- Hand Mixer or Stand Mixer: To whip the filling until creamy and to blend dough ingredients evenly.
- Measuring Cups and Spoons: Ensure exact ingredient proportions for balanced sweetness and spice.
- Peeler and Knife: For peeling and dicing the sweet potatoes.
- Rolling Pin: To roll out the flaky pie dough uniformly to the correct thickness (about 1/8 inch).
- Pastry Cutter or Food Processor: Ideal for cutting cold butter into flour quickly for a tender crust.
Frying Equipment
- Deep Fryer or Heavy-bottomed Pot: For frying the pies safely and heating oil evenly to 350°F (177°C).
- Candy or Deep Fry Thermometer: Crucial for monitoring and maintaining the ideal frying temperature to avoid sogginess or burning.
- Slotted Spoon or Spider Strainer: To lift the pies from hot oil safely while draining excess grease.
- Cooling Rack: Allows fried pies to cool and stay crispy by letting air circulate beneath.
Optional but Helpful
- Sifter: For dusting powdered sugar evenly on the fried pie crusts as a finishing touch.
- Timer: For precise frying time control (about 3-5 minutes per batch).
| Equipment | Purpose | Notes |
|---|---|---|
| Large Mixing Bowl | Combine filling | Use a bowl large enough to stir without spillage |
| Medium Mixing Bowl | Prepare dough | Keep chilled before rolling |
| Hand Mixer or Stand Mixer | Whip filling and mix dough | Speeds up mixing for creamier texture |
| Measuring Cups/Spoons | Accurate ingredient measuring | Use for dry and liquid measures |
| Peeler and Knife | Peel and chop sweet potatoes | Sharp knife ensures clean cuts |
| Rolling Pin | Roll dough to even thickness | Dust with flour to prevent sticking |
| Pastry Cutter/Food Processor | Cut butter into flour | Keeps butter cold and dough flaky |
| Deep Fryer/Heavy Pot | Fry pies evenly | Choose pot with heavy bottom |
| Candy/Deep Fry Thermometer | Maintain frying temperature | Prevent under or over-frying |
| Slotted Spoon/Spider Strainer | Remove pies from oil | Allows oil to drain well |
| Cooling Rack | Cool pies while maintaining crispiness | Helps avoid soggy bottoms |
| Sifter (optional) | Dust powdered sugar | For an elegant finish |
| Timer (optional) | Monitor frying duration | Ensure perfect golden brown |
Having these tools within reach lets us smoothly execute every step of the fried sweet potato pie process—from mixing and rolling to frying and finishing—guaranteeing delicious results every time.
Prep Work
Before we dive into frying, thorough Prep Work sets the foundation for perfect Fried Sweet Potato Pie. Let’s get our sweet potatoes and dough ready with precision to ensure a delicious result.
Preparing the Sweet Potatoes
- Choose large, firm sweet potatoes free of blemishes for the best texture and sweetness.
- Wash the sweet potatoes thoroughly under cold water.
- Peel the sweet potatoes using a sharp peeler to remove all skin.
- Cut the peeled sweet potatoes into even chunks about 1-inch in size to ensure uniform cooking.
- Place the sweet potato chunks into a medium saucepan and cover them with cold water.
- Bring the water to a boil and simmer for 15-20 minutes or until very tender when pierced with a fork.
- Drain the sweet potatoes well in a colander and transfer them to a large mixing bowl.
- Mash the sweet potatoes immediately while still warm using a potato masher or fork until smooth and creamy.
Properly prepared sweet potatoes create the silky, spiced filling that makes our fried pie truly irresistible.
Making the Dough
- Start with 2 1/2 cups all-purpose flour and 1 teaspoon salt sifted into a large mixing bowl.
- Add 1 cup cold butter cut into small cubes. Use a pastry cutter or food processor to blend butter with flour until the mixture resembles coarse crumbs with pea-sized bits.
- Gradually pour in 6 to 8 tablespoons ice water, mixing gently with a fork or your hands just until the dough begins to come together. Avoid overworking.
- Turn the dough onto a lightly floured surface and knead gently 3-4 times to form a cohesive ball.
- Divide the dough ball into two equal portions, flatten each into a disk about 1-inch thick.
- Wrap each disk tightly in plastic wrap and refrigerate at least 30 minutes to relax the gluten and chill the butter.
- When ready, roll out one chilled dough disk on a floured surface to approximately 1/8-inch thickness for the pie crust.
| Ingredient | Measurement | Preparation Notes |
|---|---|---|
| All-purpose flour | 2 1/2 cups | Sifted |
| Salt | 1 teaspoon | |
| Butter | 1 cup | Cold, cubed |
| Ice water | 6 to 8 tablespoons | Added gradually, cold |
Our flaky pie dough forms the crispy fried crust that encases the sweet potato filling with just the right crunch.
Preparing ingredients meticulously ensures every bite of our fried sweet potato pie delivers that perfect balance of creamy filling and crispy crust.
Directions
Follow these clear steps to assemble and fry our Fried Sweet Potato Pie for a crispy golden crust and a smooth, spiced filling that shines.
Assembling the Sweet Potato Pies
- Roll Out the Dough: Lightly flour your work surface. Roll the chilled dough to about 1/8-inch thickness. Use a round cutter approximately 5 to 6 inches in diameter to cut out circles.
- Prepare for Filling: Place a dough circle on a clean surface or parchment paper. Spoon 2 to 3 tablespoons of the creamy sweet potato filling onto the center of each circle, leaving a ½-inch border around the edges.
- Seal the Edges: Lightly brush the dough borders with water for better sealing. Fold the dough over the filling to create a half-moon shape. Press the edges firmly together with your fingers, then crimp with a fork for a decorative finish and to ensure no filling escapes during frying.
- Chill the Pies: Arrange the assembled pies on a baking sheet lined with parchment. Refrigerate them for 15 to 20 minutes to help the crust firm up and maintain shape during frying.
Frying the Pies
- Heat the Oil: In a deep fryer or heavy-bottomed pot, heat vegetable oil to a steady temperature of 350°F (175°C). Use a candy or deep-fry thermometer to maintain precise heat.
| Frying Temperature | Ideal Range |
|---|---|
| Minimum | 325°F (163°C) |
| Perfect | 350°F (175°C) |
| Maximum | 375°F (190°C) |
- Prepare for Frying: Work in batches of 2 to 3 pies to avoid overcrowding the oil, which can lower the temperature and lead to greasy crusts.
- Fry Until Golden: Gently place pies into the hot oil using a slotted spoon or spider strainer. Fry each pie for 3 to 4 minutes on each side, or until they are golden brown and crispy.
- Drain Excess Oil: Remove the pies carefully and place them on a cooling rack lined with paper towels. This step lets excess oil drain away while preserving the crisp texture.
- Optional Finishing Touch: Once slightly cooled, dust the pies with powdered sugar using a sifter for a lovely sweet and delicate finish.
We recommend serving the fried sweet potato pies warm to fully enjoy the contrast between the crispy shell and silky filling.
Serving Suggestions
To fully enjoy our Fried Sweet Potato Pie, serving it warm is essential. The contrast between the crispy fried crust and the smooth, spiced filling creates a delightful experience that no one will want to miss. Here are some ways we love to serve this classic Southern treat:
- Warm with a Dusting of Powdered Sugar: A light sprinkle of powdered sugar adds a subtle sweetness and a beautiful presentation touch. Use a sifter for even coverage.
- With a Scoop of Vanilla Ice Cream: The cold, creamy ice cream complements the warm pie perfectly, intensifying the flavors of cinnamon and nutmeg in the filling.
- Drizzled with Honey or Maple Syrup: For extra richness and a natural sweetness boost, drizzle your pies with high-quality honey or pure maple syrup.
- Paired with Hot Beverages: Serve alongside a cup of freshly brewed coffee, spiced chai tea, or hot apple cider to enhance those cozy fall vibes.
- Accompanied by Whipped Cream: Add a dollop of lightly sweetened whipped cream to balance the fried texture with a soft, airy mouthfeel.
| Serving Option | Description |
|---|---|
| Powdered Sugar | Adds delicate sweetness and visually appealing finish |
| Vanilla Ice Cream | Enhances warmth and spices with creamy contrast |
| Honey or Maple Syrup | Offers natural sweetness and rich flavor |
| Hot Coffee or Spiced Tea | Complements spices, adds warmth |
| Whipped Cream | Balances fried texture with light softness |
“Serving our fried sweet potato pie with a hot cup of coffee and a dusting of powdered sugar creates the perfect cozy moment.”
For entertaining, we suggest placing pies on a rustic wooden board with small bowls of toppings nearby. Encourage guests to customize their pies for a fun and interactive dessert experience. Whether for an afternoon snack or a holiday feast, these serving suggestions will elevate this comforting, indulgent dessert every time.
Tips and Tricks for the Best Fried Sweet Potato Pie
To achieve the ultimate fried sweet potato pie with crispy edges and a creamy, flavorful filling, we follow these essential tips and tricks. Let’s dive into the details that elevate this classic Southern dessert to perfection.
1. Choose the Right Sweet Potatoes
Use large, firm sweet potatoes with smooth skins and no blemishes. Opt for varieties with bright orange flesh, as they provide the sweetest taste and smoothest texture. Avoid soft or overly dry potatoes.
2. Perfect the Sweet Potato Filling
- Boil sweet potatoes until fork-tender but not mushy (about 20-25 minutes).
- Mash thoroughly for a silky smooth texture; lumps can affect the creamy consistency.
- Balance spices like cinnamon, nutmeg, and vanilla extract for that warm, inviting aroma.
- Add evaporated milk gradually while checking for the right consistency—neither too runny nor too stiff.
3. Master the Pie Dough
- Use ice-cold butter and ice water to keep the dough flaky. Warm ingredients cause the butter to melt prematurely, losing flakiness.
- Handle the dough gently—overworking develops gluten, making a tough crust.
- Chill the dough for at least 30 minutes to relax gluten for easier rolling and shaping.
- Roll dough evenly to ensure uniform frying and avoid raw or burnt edges.
4. Frying Temperature and Technique
Maintaining the correct oil temperature ensures a perfectly fried pie. Here’s a quick reference:
| Temperature (°F) | Temperature (°C) | Result |
|---|---|---|
| 325 | 163 | Under-cooked, greasy crust |
| 350 | 177 | Optimal golden crispy crust |
| 375 | 190 | Fast cooking but risks burning edges |
- Heat oil to 350°F (177°C) for golden, crispy results.
- Fry pies in small batches to avoid temperature drops.
- Use a slotted spoon or spider strainer to gently turn pies and remove them.
- Drain excess oil on a cooling rack for a crispier crust instead of paper towels.
5. Sealing and Chilling Before Frying
- Press edges firmly to seal the pies and prevent filling leakage.
- Use a fork to crimp the edges decoratively and ensure a tighter seal.
- Let pies chill in the refrigerator for at least 15 minutes; this helps maintain their shape during frying.
6. Serving and Presentation Tips
- Dust with powdered sugar immediately after frying for an elegant touch and subtle sweetness.
- Serve pies warm to enjoy the irresistible contrast between the crunchy crust and soft filling.
- Pair with vanilla ice cream or drizzle with maple syrup to enhance flavor layers.
“The secret to the best fried sweet potato pie lies in balancing textures — a flaky crust with a silky, spiced filling fried to golden perfection.”
Make-Ahead Instructions
To enjoy our Fried Sweet Potato Pie at any time, proper make-ahead steps are essential. This saves time and maintains the dessert’s fresh, crispy texture and creamy filling. Let’s break down the process for prepping both the filling and dough ahead of time.
Preparing and Storing the Sweet Potato Filling
- Cook and mash the sweet potatoes as outlined previously. Allow the mixture to cool to room temperature.
- Transfer the filling to an airtight container.
- Store in the refrigerator for up to 3 days or freeze for up to 1 month.
- When ready, thaw frozen filling overnight in the fridge. Bring to room temperature before assembling pies to ensure smooth spreading.
Preparing and Storing the Pie Dough
- After mixing and chilling the dough, wrap it tightly in plastic wrap.
- Refrigerate for up to 2 days to keep the dough firm and easy to roll.
- For longer storage, freeze the dough in an airtight bag for up to 1 month.
- Thaw frozen dough in the refrigerator overnight before use.
Assembling and Chilling Before Frying
- We recommend assembling the pies and refrigerating them for 30–60 minutes before frying. This step helps seal the edges and firms the dough to prevent oil absorption.
- For make-ahead convenience, assemble the pies and freeze them in a single layer on a baking sheet. Once frozen solid, transfer to a freezer bag. Fry directly from frozen, adding a couple of extra minutes to the frying time.
Temperature and Timing Summary
| Item | Refrigeration Time | Freezing Time | Notes |
|---|---|---|---|
| Sweet Potato Filling | Up to 3 days | Up to 1 month | Thaw overnight in fridge |
| Pie Dough | Up to 2 days | Up to 1 month | Thaw overnight in fridge |
| Assembled Pies (Unfried) | 30–60 minutes | Up to 1 month | Fry from frozen, increase frying time slightly |
“Make-ahead preparation not only boosts efficiency but also ensures each fried pie bites into perfect crispy edges and a silky, spiced filling every time.”
By following these make-ahead instructions, we can streamline the cooking process and savor this indulgent fried sweet potato pie fresh whenever we desire.
Conclusion
Fried sweet potato pie brings together the best of crispy and creamy textures in a way that’s hard to resist. With the right ingredients, tools, and techniques, it’s a dessert that’s both satisfying and impressive. Whether you’re making it for a special occasion or a cozy treat, this recipe offers a delicious twist on a Southern classic.
By following the steps carefully and using our tips, you’ll create pies with golden crusts and flavorful fillings every time. Don’t forget to try the serving suggestions to elevate your experience even further. We’re confident this fried sweet potato pie will become a favorite in your kitchen.
Frequently Asked Questions
What makes fried sweet potato pie different from traditional sweet potato pie?
Fried sweet potato pie features a crispy, golden fried crust instead of a baked one, offering a crunchy exterior with a creamy, spiced sweet potato filling. This unique texture combination sets it apart from the classic baked version.
What ingredients are needed for the sweet potato filling?
The filling requires large sweet potatoes, sugars, evaporated milk, butter, eggs, cinnamon, nutmeg, and vanilla extract to create a smooth, flavorful base.
What type of dough is best for fried sweet potato pies?
A flaky pie dough made from all-purpose flour, salt, cold butter, and ice water is ideal for achieving a crispy, tender crust when fried.
What oil is recommended for frying the pies?
Vegetable oil is best due to its high smoke point and neutral flavor, ensuring even frying and a crisp crust.
Do I need special equipment to make fried sweet potato pie?
Essential tools include mixing bowls, a hand or stand mixer, rolling pin, deep fryer or heavy pot, a thermometer to monitor oil temperature, and a slotted spoon or spider strainer for frying.
How do I prepare sweet potatoes for the filling?
Select firm, blemish-free sweet potatoes, peel, cut, boil until fork-tender, then mash thoroughly until smooth for a creamy filling.
How should I fry the pies to get a perfect crust?
Heat oil to the right temperature (around 350°F), fry pies in batches until golden brown, ensuring not to overcrowd the pot for even cooking.
Can I make the dough and filling ahead of time?
Yes, both the dough and filling can be prepared and stored in the refrigerator or freezer. Assembled pies can also be chilled or frozen before frying.
How should I serve fried sweet potato pies?
Serve warm, dusted with powdered sugar, and optionally paired with vanilla ice cream, honey, maple syrup, or hot drinks like coffee or spiced tea.
What tips help ensure the best fried sweet potato pie?
Use cold ingredients for the dough, seal pies tightly before frying, monitor oil temperature carefully, and serve fresh and warm for the best balance of textures.