Step 1

In a large, whisk together flour and salt.

Step 2

Cut in butter and shortening until mixture resembles large crumbs.

Step 3

Stir in water until dough forms.

Step 4

Turn dough onto a floured surface and knead until smooth.

Step 5

Flatten dough into a disk and cover with plastic wrap.

Step 6

Refrigerate for at least 1 hour.

Step 7

Add cooked sweet potatoes and half n half to a food processor and blend until smooth and creamy.

Step 8

Place sweet potatoes in a bowl and stir in butter, granulated sugar, brown sugar, cinnamon, nutmeg, vanilla extract and cornstarch until well combined and creamy.

Step 9

Taste and adjust the sweetness and spices to your liking.

Step 10

Cover and place in the fridge until ready to use.

Step 11

To assemble the pies, divide the chilled dough into 10 even sized ball.

Step 12

Flatten each ball into 6-inch circles.

Step 13

Place 2 tablespoons of filling in the center of the dough (see note).

Step 14

Fold the dough over the filling and seal the edges, crimp with a fork.

Step 15

Heat oil in a deep skillet (375 F.) and gently place the pies into the hot oil.

Step 16

Fry pie until golden, about 2-3 minutes or until lightly golden.

Step 17

Remove pies from oil with a slotted spoon and place on a cooling rack to drain.

Step 18

To make the glaze add all glaze ingredients into bowl and stir until smooth.

Step 19

Brush the hot pies with glaze and let it hardened. Flip and glaze the other side and then repeat.

Step 20

Once the glaze has hardened. Serve immediately.