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1
Preheat the oven to 400 degrees F. Toss the sweet potatoes with the oil, salt and pepper.
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2
Place the potatoes on a baking sheet and place in the oven.
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3
Roast the potatoes until tender, about 1 1/2 hours.
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4
Remove the potatoes from the oven and cool completely.
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5
In a mixing bowl, combine the flour, salt, and sugar.
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6
Add the shortening and work it in with your hands until the mixture resembles coarse crumbs.
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7
Add the water, 1 tablespoon at a time, and work it in with your hands.
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8
Add only as much as you need for a smooth ball of dough.
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9
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
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10
Preheat the oil.
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11
Remove the dough from the refrigerator and place it on a lightly floured surface.
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12
Roll out the dough on the floured surface into a rectangle about 24 by 8 inches and 1/8-inch thick.
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13
Using a sharp knife, cut 12 4-inch squares.
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14
Remove the skin from the potatoes and place the potatoes in a mixing bowl.
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15
Add the egg yolk, cane syrup, cinnamon, nutmeg and bourbon.
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16
Mix well.
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17
Place about 1/4 cup of the filling in the center of each pastry square.
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18
Bring one corner of the pastry to the other, forming a triangle.
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19
Using the tines of a fork, crimp the edges of the triangle and seal completely.
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20
When the oil has reached 360 degrees F, carefully lay a couple of the pies in the hot oil, fry until golden brown, stirring occasionally for over all browning, about 3 to 4 minutes.
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21
Remove the pies from the oil and drain on a paper-lined plate.
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22
Sprinkle the hot pies with the sugar.
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23
Repeat the process until all of the pies are fried.
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24
In a mixing bowl, stir the powdered sugar, milk and a splash of bourbon together.
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25
Mix until smooth.
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26
Drizzle the frosting over the hot pies and serve immediately.
