Cook sweet potatoes until tender. (Boil, bake or microwave).

Peel and mash.

Blend mashed sweet potatoes 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 out to 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, then 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.