Potato Turnovers


3 med. sweet potatoes (or yellow yam)
1/2 stick margarine or butter, at room temperature until soft
1 tbsp. flour
2 eggs, beaten
1/4 plus 1/2 tsp. nutmeg, cinnamon
and/or spice
1/3 c. milk

Buy pie crust mix or make dough as follows: 1 1/2 c. flour
3 tbsp. shortening
3 tbsp. water


Boil potatoes and let cool. Peel potatoes when cool and mash them. (Beat with eggbeater to make smooth.) Mix dry ingredients into potato, then add milk, butter, and eggs. Season to taste; add more sugar, if needed. Set aside. PREPARE DOUGH: On wax paper, sprinkle flour. Take off a small piece of dough. Use rolling pin (flour rolling pin) and roll out dough. Sprinkle flour on dough as needed so it wouldn’t stick to rolling pin. Put in center of dough approximately 4-6 tablespoons of filling. Fold over to cover filling. Take fork and press around the edges to seal. Set aside each turnover. Separate with wax paper to prevent from sticking together until all the dough is used up. Take a skillet. Heat enough oil to deep fry. Place turnover in hot oil. After one side is medium brown, turn to the other side. Place on hand towel to drain excess oil. Let cool.


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