Bea's Sweet Potato Jacks

Bea L.


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 prefer this dough if I am not time limited.

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

Blue Ribbon Recipe

A creative and yummy leftover sweet potato recipe! When mashed, the sweet potatoes become very creamy and have a hint of cinnamon sugar. The dough fries up flaky and crispy. We topped ours with a bit of powdered sugar sifted on top and it was perfection. These are perfect if you've made too many baked sweet potatoes for dinner. We're going to need to try the apple ones next... those sound tasty too. Test Kitchen Avatar The Test Kitchen


★★★★★ 4 votes

18 jacks
1 Hr
6 Min
Stove Top



  • 2 medium
    sweet potatoes, cooked
  • 1/3 c
    granulated sugar
  • 2 tsp
  • 1 small
    pat of butter, melted

  • 2 c
    all-purpose flour
  • 1 tsp
    kosher salt
  • 1/2 c
    Crisco shortening, cold
  • 1/2 c
    ice cold water

How to Make Bea's Sweet Potato Jacks


  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.
  5. 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. Cut into four-inch circles, which will be about the size of a large slice of bologna.
  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. NOTE: If using canned biscuits roll out each biscuit on a floured surface and follow steps below.
  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. Fry each side until lightly golden brown.
  11. 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.

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