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1
In a one-gallon saucepot heat one quart of vegetable oil to 350 degrees F.
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2
To make the dough, mix the flour, salt, and sugar together and cut in the margarine by hand to create a coarse cornmeal texture.
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3
Then add the water until it is tacky.
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4
Roll the dough into a ball.
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5
Cut dough into ten equal pieces.
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6
Roll each piece of dough out on a floured surface to a diameter of 6-inches and about 1/8-inch thick.
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7
Set aside until you are ready to fill the dough.
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8
To make the filling, first peel the sweet potatoes.
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9
Then large dice the potatoes and put in a medium size saucepot.
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10
Add water to cover potatoes and bring to boil.
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11
Potatoes are done when fork tender.
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12
When sweet potatoes are finished boiling, drain well.
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13
In a food processor, while still hot, add the potatoes, margarine, cinnamon, nutmeg, vanilla, and sugar.
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14
Mix on medium speed until smooth.
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15
To assemble pies, put 1/4 cup of the filling in the center of a dough circle.
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16
Fold over in half and seal with water.
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17
Crimp edges with a fork to completely close.
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18
Place pies in oil once the temperature has reached 350 degrees F. (If temperature is below 350 degrees F the oil will absorb the margarine in the pie dough and cause it to be excessively greasy.)
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19
Pie should be cooked in 7 to 8 minutes and will have a golden brown color.
