The ''yams'' in this recipe are actually orange sweet potatoes.
Yield: makes 6
For the Dough
- 2 cups flour
- 1 cup sugar
- 2 tsp. baking powder
- 8 Tbsp. vegetable shortening
- 2 eggs, lightly beaten
- 1 tsp. vanilla extract
For the Filling
- 1 large ''yam'', peeled and sliced
- <sup>1</sup>⁄<sub>4</sub> cup brown sugar
- 1 Tbsp. butter
- 1 egg, lightly beaten
- 2 tsp. evaporated milk
- 2 pinches ground cinnamon
- Pinch ground allspice
- For the dough: Sift together flour, sugar, and baking powder into a bowl. Use a pastry cutter or 2 knives to work shortening into flour until it resembles coarse meal. Add eggs and vanilla, stirring with a fork to form a stiff dough; shape into a ball and wrap in plastic. Refrigerate for 2 hours.
- For the filling: Cook ''yams'', sugar, butter, and 1 3⁄4 cups water in a medium pan over medium heat, stirring often, until liquid is nearly gone, 30-40 minutes. Remove from heat; set aside to cool. Mash ''yams'' with a fork until smooth. Beat in egg, evaporated milk, cinnamon, and allspice; set aside.
- Preheat oven to 350°. Divide dough into 6 balls, then roll out on a floured surface into 5'' disks. Spoon 3 tbsp. filling into center of each, fold dough over to form a semicircle, and crimp edges closed with a fork. Put pies on a foil-lined baking sheet. Prick tops all over with a fork. Bake until golden brown, about 40 minutes.
AmericanDessertsHolidaysNorth AmericanSouthernStarchEntertainingIssue 43MediumRecipesSouthern-Soul-Foodsweet potatoes
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