Bea's Sweet Potato Jacks


Bea L. Recipe

By Bea L. BeachChic


Rating:
Serves:
18 jacks
Method:
Stove Top
Comments:

Some people call these fried pies or fritters but my mama called them jacks. When I make these I always think about my daddy because he loved them so much.

The only difference in this recipe and the way my mama made them is that she used canned biscuits for the dough, which saves time and is also good. I have done these both ways but really perfer this dough if I am not time limited.

I also use this same dough recipe when I make Apple or Peach Jacks.

Ingredients

SWEET POTATO MIXTURE:
2 medium
sweet potatoes, cooked
1/3 c
granulated sugar
2 tsp
cinnamon
1 small
pat of butter, melted
PASTRY DOUGH:
2 c
all purpose flour
1 tsp
kosher salt
1/2 c
crisco shortening, cold
1/2 c
ice cold water

Directions Step-By-Step

1
Cook 2 medium-sized sweet potatoes either by baking, boiling or microwaving them until tender and done. Cool and then peel. Put the 1/2 cup crisco in the fridge as well as the 1/2 cup water. You want these two ingredients to be cold. This gives you a tender and flaky crust.
2
While the potatoes are cooking you can start on the dough. Add flour and salt together and combine well. Add in the shortening and mix it in by using a fork. Add in the cold water and continue mixing with a fork until flour has absorbed the water. Now retire the fork and dig in with your hands and continue mixing until it sticks together.
3
Form into a large dough ball and knead two or three times. Place dough onto surface sprinkled with either cornstarch or flour to prevent the dough from sticking to the surface. I always use a cheese cloth on my countertop then sprinkle that with the cornstarch.
4
Divide dough in half and place one aside. Smear your rolling pin with the flour or cornstarch and roll out one of the halves of the dough to about 1/8" in thickness.
5
Cut into four inch circles, which will be about the size of a large slice of balogna.
6
You'll have scrap dough left so ball it back up and knead it just long enough for it to start sticking together and repeat. You should be able to get 9 rounds out of each half of dough. Now start on your other half of dough and repeat. I just place the rounds on a cookie sheet and cover with a kitchen towel or paper towel at this point.
7
Mash up the two cooked and peeled sweet potatoes. I simply use a wooden spoon. Add in the sugar, cinnamon and melted butter and mix well.
8
Put a heaping tablespoon of mixture onto the middle of a pastry round. Try not use too much filling because once you fold it over it may seep out.
9
Fold over and press with your fingers to seal. Now use a fork and gently press to secure the seal. This also gives them that cute little design.
10
Heat either shortening or oil in skillet and gently place a few jacks in hot oil being careful not to over crowd them.
11
Fry each side until lightly golden brown. Remove and place on cookie sheet lined with paper towels to drain excess oil. You can give them a light dusting with powdered sugar if you would like. Enjoy!
12
FILLING FOR APPLE JACKS: Bring to a boil 1 pack of dried apples, 3 1/2 cups water and 3/4 cup sugar. Cook for approximately 2 hours or until most of the water has evaporated. Remove from heat and add in 1 teaspoon of apple pie spice.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Hashtags: #pies, #Fried, #fritters


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46 Comments

user
Bea L. BeachChic
Mar 20, 2014
Thanks, Dee. ^=_=^
user
Dee * Qtie
Mar 19, 2014
These look really good Bea. :)
user
Bea L. BeachChic
Mar 4, 2014
Thank you so much for your sweet comment, Paulette. I'm thrilled that your uncle liked them and be sure to thank him for me. Shoot, just give him a hug from me. Let me know how your peach jacks turn out.
user
Paulette W DixieMimi
Mar 4, 2014
I made these jacks for my Aunt....they were fabulous. My Uncle ate 3 while I visited with them. He said that the crust was the best he had ever eaten. He's in his 80's from good Southern Cooks, so I consider that to be high praise. Thanks again for the wonderful recipe. Now I plan to adapt it for dried peaches or apples. You helped bring back wonderful childhood memories spent at my Grandmother's.
user
Bea L. BeachChic
Jan 20, 2014
Thank you, Paulette. Let me know how they turn out and if your aunt likes them. Bless her heart, I hope she does well since her stroke. You are a good niece to make something special for her.