This recipe comes to us from Cheryl Lynn Wymbs, one of our cooks at Blue Willow Inn. The pies are mouth-watering, and we know you will enjoy them as much as we do.
2 large sweet potatoes
2 teaspoons butter, melted
2 teaspoons vanilla extract
FILLING
⅓ cup butter
½ cup vanilla extract
2½ cups granulated sugar
2 tablespoons ground cinnamon
2 tablespoons ground nutmeg
2 large eggs
DOUGH
3 cups all-purpose flour
½ cup shortening
1¼ cups buttermilk
Vegetable oil
Preheat the oven to 350°. Peel the sweet potatoes and cut them into ½-inch slices. Arrange the slices in a 9 × 13-inch baking pan. Sprinkle the melted butter and vanilla extract over the potatoes. Bake for 1 hour.
For the filling, in a mixing bowl combine the butter, vanilla extract, sugar, cinnamon, nutmeg, and eggs. Mix well. Remove the sweet potatoes from the baking pan and with an electric mixer on medium speed mix them into the filling mixture.
For the dough, in a large mixing bowl combine the flour, shortening, and buttermilk. Mix well and roll the dough around until it clings together. Transfer the dough onto a lightly floured board and lightly sprinkle with flour. Knead gently for 10 to 12 strokes, curving your finger over the dough and pulling it towards you then pushing it down and away from you with the heels of your hands. Lightly spread more flour on the surface and roll the dough out with a rolling pin. Roll the dough out to about ¼ inch thickness. Using a biscuit cutter cut two round shapes out of the dough. Place 1 teaspoon of the sweet potato mixture on 1 of the rounds of dough. Place the other round on top of the mixture. Using a fork, seal the edges of the dough. Heat vegetable oil in a deep fat fryer or at least a couple of inches deep in a skillet. Place the pies in the hot oil and fry until a golden brown.
YIELD: 24 CAKES