Fried Sweet Potato Pie

Fried Sweet Potato Pie– This is a recipe that my great grandfather use to make but nobody had ever written down the recipe so here's one that got my grandmothers approval on taste and texture of how he used to make them. He called them niggas in the blanket.

Course Dessert
Cuisine African, American, Southern
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author Chef Kenneth Temple


  • Sweet Potato filling:
  • 1 ½ lbs. sweet potato peeled diced
  • ¼ cups + 1 tablespoons sugar
  • pinch salt
  • 1 ½ teaspoon cinnamon
  • 1 ½ teaspoon nutmeg
  • 1/2 cup sugar
  • 1 tablespoon unsalted butter
  • zest of 1 lemon
  • 1 ½ teaspoons vanilla extract
  • Crust:
  • 1 ½ cups self-rising flour
  • ¼ cup shorting
  • pinch salt
  • ½ cups evaporated milk
  • 4 cups canola oil
  • powder sugar garnish


  1. In a pot add sweet potatoes and enough water to cover bring to a boil and cook for 20 minutes or until sweet potatoes are fork tender. Drain and place in a bowl add remaining ingredients and mix until smooth. Sit to the side to cool.
  2. In a bowl mix flour and shortening together until crumble texture formed. Add milk and mix until dough is formed.
  3. Roll out dough to 1/8 inch on a flour surface and with a large biscuit cutter cut out 8 circles.
  4. Once filling mixture is cooled add 2 tablespoons of filling to each pie circle. Fold dough over and crimp with a fork sit on a foiled liner baking sheet. Repeat with remaining pie circles.
  5. Heat oil to 350 degrees and fry four pies at time for 45 seconds per side for even browning.

  6. Keep warm in a 200 degree oven while you fry off the remaining pies and dust with generous amount of powder sugar. Serve hot and enjoy.

Recipe Notes

Note: Filling can be made a day in advance. You can also bake the pies in a 400 degree oven for 20 minutes.