- 2 cups cooked, mashed sweet potatoes
- 1 (15 1/4-ounce) can crushed pineapple, drained
- 1 1/4 cups plus 3 tablespoons sugar, divided
- 1 teaspoon lemon rind
- 1 teaspoon orange rind
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup shortening
- 5 to 6 tablespoons cold water
- Additional sugar
How to Make It
Combine sweet potatoes, pineapple, 1 1/4 cups sugar, lemon rind, orange rind, pumpkin pie spice, and cinnamon in a medium saucepan. Cook over medium heat, stirring constantly, until thickened. Cool; set aside.
Combine flour, remaining sugar, baking powder, and salt in a medium mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle cold water evenly over surface; stir with a fork until dry ingredients are moistened. Divide pastry into 24 portions. Roll each portion into a 4-inch circle on a lightly floured surface.
Place 1 tablespoon sweet potato mixture in center of each pastry circle. Moisten edges of circle; fold pastry in half, making sure edges are even. Using a fork dipped in flour, press edges of pastry together to seal.
Sprinkle 1/2 teaspoon sugar on each pastry. Place on lightly greased baking sheets. Bake at 400° for 15 minutes or until lightly browned.