INGREDIENTS
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For the filling
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• 2½ pounds sweet potatoes
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• 3 cups water
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• 1 cup pure cane syrup
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• 1 cup packed brown sugar
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• 1 teaspoon ground cinnamon
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• ½ teaspoon ground allspice
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• ¼ teaspoon salt
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• 2 tablespoons unsalted butter
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• 1 teaspoon pure vanilla extract
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For the dough
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• 3 cups all-purpose flour
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• 4 teaspoons baking powder
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• ¾ teaspoon salt
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• 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
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• 1¼ cups whole milk