Fried Sweet Potato Pies

Preheat oven to 375u0b0F.
In a large mixing bowl, toss the sweet potatoes with the oil, salt and pepper.
Put them on a baking sheet and roast until tender about 1-1/2 hours.
Remove from oven and let cool completely.
In a large mixing bowl, combine the flour, salt and 2 tsp sugar.
Add the shortening and work it with your hands until the mixture resembles course crumbs.
Add the ice water, 1 tbsp at a time.
Add only as much as you need to make a smooth ball.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Turn the dough onto a lightly floured work surface.
Roll out into a rectangle about 24x8 inches and about 1/8" thick.
With a sharp knife, cut 12 4-inch squares.
Peel the potatoes and put the flesh in a large mixing bowl.
Add the egg yolk, cane syrup, cinnamon, nutmeg and a splash of bourbon and mix well.
Place about 1/4 cup of the filling into the center of each pastry square.
Fold one corner to the opposite corner to form a triangle.
Using the tines of a fork, crimp the edges to seal.
Heat 4" of oil in a large heavy pot or electric fryer to 360u0b0F.
Fry the pies 2 or 3 at a time until golden brown, turning them once.
Remove the pies and drain on paper towels.
Sprinkle with remaining 2 tbsp of sugar.
Combine the powdered sugar, milk and remaining splash of bourbon in a medium mixing bowl and beat until smooth.
Drizzle over the hot pies and serve immediately.