2 medium sweet potatoes
2 tbsp butter, softened
1 tsp pumpkin pie spice
½ cup sugar
splash vanilla extract
pinch of salt
2 Pillsbury pie crusts, softened
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Cook sweet potatoes until tender. (Boil, bake or microwave).
Peel and mash.
Blend mashed sweet potatoes with other ingredients in a bowl. You can use a mixer. I prefer a wooden spoon.
Soften two pillsbury pie crusts (or make homemade if that suits you!)
Cut out 3” circles with cookie or biscuit cutter (or a drinking glass. Use what you’ve got!) Roll out to 3 ½” (with a rolling pin…or glass.)
Place 2 tbsp filling in middle of each circle.
Moisten fingertips with water and rub edges to create a better seal, fold over filling and pat together with fingers, and crimp edges with a fork.
FRY OR BAKE
- Fry in 350° vegetable oil or crisco ½” deep (no less temperature or they will be soggy) flipping when browned on bottom side (2-3 min.) and remove when brown on bottom again.
- Bake in 425° degree oven 12-15 min or until light golden brown.
Serve warm alone or with vanilla ice cream.