Sus Hive Recipe Library

Fried Sweet Potato Pie

Chef/operator production sheet for Fried Sweet Potato Pie. Use this page for station prep, service setup, holding decisions, and catering execution. Fried Sweet Potato Pie has been moved into the hosted Uncle Cheese recipe system for operator review and dessert station publishing.

DessertChef/Operator Production SheetUC Option A

Fried Sweet Potato Pie

Hand pies with spiced sweet potato filling in a flaky fried crust.

Yield: hand-pie batch
Style: fried pastry dessert
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready

Ingredients

Sweet Potato Filling
  • 1 1/2 lb sweet potatoes, peeled and chopped
  • 1/2 cup granulated sugar
  • 1/4 tsp kosher salt
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp nutmeg
  • 1 tbsp unsalted butter
  • Zest of 1 lemon
  • 1 1/2 tsp vanilla extract
Crust + Fry
  • 1 1/2 cups self-rising flour
  • 1/4 cup shortening
  • 1/2 cup evaporated milk
  • 4 cups peanut or canola oil
  • Powdered sugar, for garnish

Prep / Cook Method

  1. Boil sweet potatoes 20 minutes until fork-tender. Drain, mash, then mix with sugar, salt, cinnamon, nutmeg, butter, lemon zest, and vanilla until smooth. Cool fully.
  2. Mix flour and shortening until crumbly. Add evaporated milk and mix into a dough. Knead 20 times, shape into a disc, and chill 15 to 30 minutes.
  3. Roll dough 1/8 inch thick. Cut into 4 1/2-inch circles. Add 2 tbsp filling to each round, moisten the edge with water, fold over, and crimp with a fork.
  4. Heat oil to 350°F. Fry 45 seconds per side until light golden. Drain on a rack or paper towels.

Finish + Service

  • Keep warm in a 200°F oven while frying remaining pies.
  • Dust generously with powdered sugar before serving.
  • Serve warm on their own or with vanilla ice cream.

Holding / Reheat / Catering Notes

  • Keep chilled or room-temperature according to the method.
  • Protect presentation during transport.
  • Label dairy, egg, nuts, alcohol, and gluten conservatively.
  • For off-site catering, pack garnish/sauce components separately when quality improves service.

Scaling Notes

  • Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
  • For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
  • Record final batch yield after production so the recipe can be tightened on the next cleanup pass.