Add cooked sweet potatoes and half n half to a food processor and blend until smooth and creamy.
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.
Taste and adjust the sweetness and spices to your liking.
Cover and place in the fridge until ready to use.
To assemble the pies, divide the chilled dough into 10 even sized ball.
Flatten each ball into 6-inch circles.
Place 2 tablespoons of filling in the center of the dough (see note).
Fold the dough over the filling and seal the edges, crimp with a fork.
Heat oil in a deep skillet (375 F.) and gently place the pies into the hot oil.
Fry pie until golden, about 2-3 minutes or until lightly golden.
Remove pies from oil with a slotted spoon and place on a cooling rack to drain.