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Potato Turnovers

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Member since 2007

Serves | Prep Time | Cook Time


3 sweet potatoes, mashed
1/2 stick butter, softened
1 tbsp. flour
1/4 brown sugar
2 eggs, beaten
1/4 tsp cinnamon
1/3 c. milk

1 1/2 c. flour
3 tbsp. crisco butter shortening
3 tbsp. water

Mix dry ingredients into potato, then add milk, butter, and eggs. Season to taste; add more sugar, if needed. Set aside.


On wax paper, sprinkle flour. Take off a small piece of dough. Use floured 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 tablespoons of filling and top with a few minature marshmellows. 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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