One of my favorite treats growing up was my Granny Grace’s fried “apple jacks” which were basically fried apple hand pies. This recipe is my twist on this childhood favorite – but with sweet potatoes! I’ve included directions for baking and frying (but honestly if you have the slightest inclination, you’ve got to try these fried. And you might want to make two batches, because they disappear quickly.) If you want to really take them over the top, you could sprinkle some cinnamon sugar on top when you take out of skillet and then serve warm with vanilla ice cream. WHOAH NELLIE.
Be sure to check out NCSWEETPOTATOES.com for all the fun facts and more amazing recipes for this orange super food. They really are the most a-peeling. (No extra charge for that pun.) Ok, go get your taters on!
Go to the 12:42 mark in video below to see how I make these!
Ingredients
- 2 medium sweet potatoes
- 2 tbsp butter softened
- 1 tsp pumpkin pie spice
- ½ cup sugar
- Splash of vanilla
- Pinch of salt
- 2 Pillsbury pie crusts softened
Instructions
- Cook sweet potatoes until tender. (Boil, bake or microwave).
- Peel and mash.
- Blend mashed sweet potatoes with other ingredients in a bowl. You can use a mixer. I prefer a wooden spoon.
- Soften two pillsbury pie crusts (or make homemade if that suits you!)
- Cut out 3” circles with cookie or biscuit cutter (or a drinking glass. Use what you’ve got!) Roll out to 3 ½” (with a rolling pin…or glass.)
- Place 2 tbsp filling in middle of each circle.
- Moisten fingertips with water and rub edges to create a better seal, fold over filling and pat together with fingers, then crimp edges with a fork.
- Fry or Bake:
- Fry in 350 vegetable oil or crisco ½” deep (no less temperature or they will be soggy) flipping when browned on bottom side (2-3 min.) and remove when brown on bottom again.
- Bake in 425 degree oven 12-15 min or until light golden brown.
- Serve warm alone or with vanilla ice cream.
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SAYING GOODBYE
THAT ESCALATED QUICKLY
RAKIN' & ROLLIN'
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HAULIN' HAY
Put flour on you wooden rolling pin to stop your pastry sticking
Your receipe is close to my Mother’s
sweet potato pie. She was raised in
in the South n used nutmeg. It can
be strong taste but if used to taste it
yummy.