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Sweet Potato Pocket Pies

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“This recipe is taken from "the ultimate GULLAH cookbook", a book about the African American Gullah people, a taste of Food, History and Culture from the Gullah people of southeastern USA. I have slightly embellished the original recipe to put the sweet potatoe into a pastry to be a finger food vegetable. These pocket pies will be served at the Northside Farmers Market JuneteenthFest. A great tasting food combining USA's low country cooking and Australia Pocket Pies. Options are to combine sweet potatoes with a can of sliced small white potatoes. Pies are less sweet and more like a side vegetable. Or put any other vegetables you'd like to combine with sweet potatoes-bell peppers, hot chili's, leeks, etc.”
READY IN:
1hr 5mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash potatoes and leave peelings on.
  2. Place in pot, cover with water, bring to a boil, boil until slightly tender, about 10-15 minutes.
  3. Remove from heat and water, let cool 30 minutes.
  4. Start to preheat oven to 375°F.
  5. Remove peelings with edge of spoon, either thinly slice or mash potatoes with backside of a large spoon.
  6. Spray a regular cupcake pan with non stick spray for baking.
  7. Line each cupcake hole with pie crust (use a round cookie cutter or upside down glass to cut the dough in circle).
  8. Fill pasty to 1/4 inch of top with slices or mashed potato.
  9. Combine sugar, spices, evaporated milk and water in a jar with a lid. Shake to blend well and cover sweet potatoes with the blend. Place a "dollop" of butter (about 2 teaspoons) on top of each pie.
  10. Bake for 40 minutes at 375°F.

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