Wednesday, March 18, 2009
1 can of the grand size refrigerated biscuits
1 (8 ounce) package of cream cheese, softened
1 cup of heavy cream
1 1/2 cups of mashed sweet potatoes
1 1/2 cups of powdered sugar
1 teaspoon of vanilla
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
vegetable oil for frying
powdered sugar for dusting
Using a mixer beat together the sweet potatoes, cream cheese, powdered sugar, vanilla, nutmeg and cinnamon, mix until ingredients are light and creamy place in a bowl and set aside. Using a clean bowl and the whisk attachment whisk cream until forms stiff peaks then carefully fold cream into the sweet potato mixture, place into the refrigerator until it is ready to be used.
Using a large frying pan pour the oil into the pan it reaches about 2 inches in depth. Using a thermometer heat oil under a medium high until the temperature reaches 375 degrees, open the can biscuits fry only 4 at a time about 1 minute on each side then place on a paper towel to soak up excess oil.
Slice biscuits in half and fill with about 2 to 3 tablespoons of the sweet potato filling then dust the top of each biscuit with powdered sugar. Enjoy!