• Cook sweetpotatoes until tender. (Boil, bake or microwave).
• Peel and mash.
• Blend mashed sweetpotatoes with other ingredients in a bowl. You can use a mixer. I prefer a wooden spoon.
• Soften two pillsbury pie crusts (or make homemade if that suits you!)
• Cut out 3” circles with cookie or biscuit cutter (or a drinking glass. Use what you’ve got!) Roll outto 3 ½” (with a rolling pin…or glass.)
• Place 2 tbsp filling in middle of each circle.
• Moisten fingertips with water and rub edges to create a better seal, fold over filling and pat together with fingers, and crimp edges with a fork.

FRY OR BAKE

• Fry in 350° vegetable oil or crisco ½” deep (no less temperature or they will be soggy) flipping when browned on bottom side (2-3 min.) and remove when brown on bottom again.
• Bake in 425° degree oven 12-15 min or until light golden brown.

Serve warm alone or with vanilla ice cream.