Fried Sweet Potato Pies

4 1/2 cups self-rising flour
3 tablespoons sugar
1/2 cup shortening
2 eggs
1 cup milk

Filling

3 cups mashed sweet potatoes
2 cups sugar
3 eggs, lightly beaten
1 can (5 ounces)
evaporated milk
1/4 cup butter or
margarine, melted
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
Oil for frying
Confectioners’ sugar, optional

In a bowl, combine flour and sugar; cut in shortening until mixture resembles coarse crumbs. Combine eggs and milk; add to crumb mixture, tossing with a fork until a ball forms. Cover and chill several hours. In a large bowl, combine the seven filling ingredients; stir until smooth. Divide the dough into 25 portions. On a floured surface, roll each portion into a 5-inch circle. Spoon 2 tablespoons of filling on half of each circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Prick tops with a fork 4-5 times.
In an electric skillet, heat 1/2 inch of oil to 375 degrees. Fry pies, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels. Dust with confectioners’ sugar if desired. Store in refrigerator.

Yield: 25 pies.