Fried Sweet Potatoe Pies

  • 4 medium sweet potaotes
  • olive oil for drizzle
  • Salt
  • Fresh ground pepper
  • 2 tbsp pumpkin pie spice
  • 1 cups granulated sugar
  • 1 1/2 tsp light corn syrup
  • 1 1/2 packets gelatin (unflavored)
  • 2/3 cups water (divided into two 1/3 cup  containers)
  • 1/8  tsp salt
  • 1 1/2 tsp vanilla extract
  • 1 egg whites
  • ½ cup powdered sugar (for dusting)
  • ice cream (optional)
  • Caramel sauce (optional)
  • Candy thermometer
  • Non-stick spray

Preheat the oven to 425 degrees F. Place the sweet potatoes in a roasting pan and drizzle with olive oil, salt and fresh ground pepper. Roast until tender, about 30-45 minutes. Remove from the oven and scoop the internal contents into a bowl, discarding the skins. Mash the potatoes or place in a food processer with pumpkin ie spice until the sweet potatoes form a smooth paste. Take a 9×13 non-stick cookie sheet and spray with non-stick spray.  Use a medium saucepan and over medium heat combine the sugar, corn syrup and 1/3 cup of water. Place the candy thermometer on the pan side so it reaches the liquid but does not touch the bottom of the pan. Stir occasionally until the sugar is dissolved. Once the sugar is dissolved do not stir anymore. Allow this mixture to reach 260 degrees F, the hard ball stage. Once it reaches this temperature remove immediately from the heat. While the mixture reaches hard ball, in a separate pan combine the remaining 1/3 cup of water, vanilla extract and gelatin. Stir gently and allow to bloom for 5 or so minutes. The, over low heat, gently heat the gelatin so it is liquid in form. Also whip the  egg white until it forms stiff peaks. When the sugar solution has reached the hard ball stage, remove from the heat and add the gelatin. In a slow, steady stream add the liquid ingredient to the egg whites while mixing on low. Once the entire liquid solution is added, whip on high for about 10 minutes. The mixture should turn white and resemble a thick cake batter. Pour the mixture into the bowl with the sweet potatoes then pour the entire mixture into prepared pan, smoothing the top flat. Allow to cool overnight. The filling can be made a day ahead as it needs to set overnight.

Place the egg roll wrapper in front of you as a diamond shape. Place the  filling in the  middle, slightly towards you leaving room to the right and left. Fold the bottom diamond over the  filling. Fold the left and right corners into the middle. Fold the top over the middle. Make sure you seal all ends (with water or egg wash/whites). Heat the oil to 375 degrees F. Place the pies in the oil and cook until golden brown, between 1-2 minutes. Upon removal dust with sugar and serve on top of a scoop of your favorite ice cream. Drizzle with caramel sauce.

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