What does Patti LaBelle put in her sweet potato pie?

Patti LaBelle’s famous sweet potato pie recipe includes sweet potatoes, butter, sugar, eggs, evaporated milk, cinnamon, nutmeg, and vanilla extract. She combines these ingredients to create a creamy, spiced filling with just the right balance of sweetness and warmth. The rich and flavorful filling is then baked in a buttery, flaky pie crust.

Is it better to boil sweet potatoes or bake sweet potatoes?

It depends on your recipe. Boiling sweet potatoes makes them softer and is quicker, but some nutrients may leach into the water. Baking sweet potatoes enhances their natural sweetness and helps retain more nutrients, but it takes longer. For recipes like turnovers, boiling is a great choice because it creates a smooth, mashable texture for the filling.

Is sweet potato good for frying?

Yes, sweet potatoes are excellent for frying! They have a natural sweetness that caramelizes beautifully when fried. Their slightly firm texture holds up well, making them ideal for crispy fries, fritters, or turnovers. Use the right oil temperature (around 350–375°F) to get the perfect golden crust.

How to cut and fry sweet potatoes?

To prepare sweet potatoes for frying, first peel them and then cut them into evenly sized pieces—wedges, slices, or cubes work well. For fries, cut them into long strips. Heat oil to 350–375°F in a deep pan. Fry the sweet potatoes in small batches for 2–3 minutes or until golden brown. Drain on paper towels before seasoning or using in recipes.

The Very Best Fried Sweet Potato Turnovers: Crispy

Description

These sweet potato turnovers are golden, flaky, and filled with creamy, spiced sweet potato goodness. Crispy on the outside and sweet on the inside, they’re the perfect treat for any occasion—easy, delicious, and totally irresistible!

Ingredients

Scale

2 medium sweet potatoes, peeled and cubed
1/4 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp vanilla extract
1 tbsp butter
1/8 tsp salt
1 package store-bought pie crust (or homemade)
Oil for frying
1 egg, beaten (optional, for egg wash)
Cinnamon sugar for topping (optional)

Instructions

Peel and cube sweet potatoes. Boil or microwave until tender, then mash until smooth.
While warm, mix in butter, brown sugar, cinnamon, nutmeg, vanilla, and salt. Adjust spices to taste.
Roll out pie crust on a lightly floured surface. Cut into circles using a round cutter or glass.
Spoon sweet potato filling onto one half of each circle, then fold over and seal edges with a fork.
Heat oil to 350°F in a deep pan. Fry turnovers 2–3 minutes per side until golden brown. Do not overcrowd pan.
Remove from oil and drain on paper towels. Optional: bake at 425°F for 15–20 minutes for a lighter version.
Serve warm. Optional: brush with egg wash before frying and sprinkle with cinnamon sugar or drizzle with glaze.

Notes

Make sure oil stays between 350–375°F to get the perfect golden crust. These are best served warm with a scoop of vanilla ice cream or a drizzle of glaze.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Frying
Cuisine: Southern

Nutrition

Serving Size: 1 turnover
Calories: 220
Sugar: 10g
Sodium: 120mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 2g
Cholesterol: 15mg

Keywords: sweet potato turnovers, fried dessert, Southern sweets, sweet potato recipes