Candied Sweet Potato Pies

• 6 cups all-purpose flour
• 2 teaspoons salt
• 2 cups shortening
• 2/3 cup water
• 2 large eggs
• 2 tablespoons white vinegar
• 1 large sweet potato, peeled and cut into 1-inch cubes
• 3/4 cup sugar
• 1/4 cup butter, cubed
• 1-1/2 teaspoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon vanilla extract
• Oil for deep-fat frying
• Confectioners' sugar

1. In a large bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine water, eggs and vinegar; gradually add to dry ingredients, tossing with a fork until a ball forms. Cover and chill until easy to handle, 1 to 1-1/2 hours.
2. Meanwhile, place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook just until tender, 10-15 minutes. Drain.
3. In a large skillet, combine the sugar, butter and potatoes; cook and stir until syrup is golden brown, 15-20 minutes. Remove from the heat and mash. Stir in the lemon juice, salt and vanilla. Cool to room temperature.
4. Roll out pastry to 1/4-in. thickness. Cut with a floured 5-1/2-in. round cookie cutter. Spoon 2 tablespoons filling onto half of each circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal.
5. In a deep cast-iron or electric skillet, heat 1 inch oil to 375u0b0. Fry pies, in batches, until golden brown, 5 minutes, turning once. Drain on paper towels. Dust with confectioners' sugar.

allpurpose, salt, shortening, water, eggs, white vinegar, sweet potato, sugar, butter, lemon juice, salt, vanilla, confectioners

Taken from www.tasteofhome.com/recipes/candied-sweet-potato-pies/ (may not work)