This  traditional pastry is very popular during the Christmas holiday season. Read the recipe through to make sure you have all the ingredients.  Though it is a little bit of work, it is worth the while.  You can substitute pumpkin or sweet squash as an alternative.

A Day ahead

4 -large or 6 medium sweet potatoes, scrubbed and unpeeled, left whole

1.  Cover the  the unpeeled potatoes with water and bring to a boil.  Cook until very tender.  Drain.  When cool enough to handle, peel and purée them.  Set the purée in a fine mesh strainer and place over a bowl. Cover and chill overnight to allow excess water to drain.

Next Day:

Make the Dough:

• 5 pounds all-purpose flour
• 3 cups freshly orange juice
• 1 pound butter, melted
• 1 pound lard ( traditional or use Crisco ) melted
• Generous 2 tablespoons of your favorite brandy

1.  Pile the flour into a large bowl. Make a well in the middle and pour in the melted butter, lard or crisco and the brandy.  Stir to mix.  As you mix, pulling in the flour, pour in the orange juice a little at a time..  Once you have formed a medium dough, set it aside while you make the filling.

For the filling:

• 8 cups well-drained, puréed cooked sweet potatoes
• 3 1/2 cups sugar
• Grated peel of 1 orange
• 5 teaspoons ground cinnamon
• Corn oil for frying
• Sugar/cinnamon mix (1 cups sugar with 1 teaspoon cinnamon)
• Confectionary sugar (opt)

1.  Making sure the puréed potatoes are well drained, in a medium bowl, mix them with the sugar and orange peel until well blended.

2.  Working in small small batches, roll out the dough to about 1/2-inch thinness.  Using a biscuit cutter or rim of a plastic cup, cut 3 -inch circles.

3.  Place a teaspoon of the filling in the middle of the circle, fold over, pressing to seal.  Pull both ends slightly and bend to shape like a trout in a crescent shape.

4.  Place on a parchment lined sheet pan. Repeat with the remaining dough.  Fry in corn oil until golden.  Coat lightly with the cinnamon/sugar mix or place  a few at a time in a small paper bag with confectionary sugar and shake to coat.  You can also just sprinkle the confectionary sugar over the pastries.

Enjoy!