Fannies Sweet Potato Jacks Recipes

DRUNKEN SWEET POTATOES

Steps:

• Preheat oven to 325 degrees F. Grease a 2-quart casserole dish and set aside. Place the peeled sweet potatoes in a pan of water and bring to a boil over medium-high heat. Boil for 35 minutes or until tender. Drain the potatoes well and let cool slightly. Place the potatoes in a large mixing bowl with the butter and beat on medium speed with the mixer. Add the sugar, salt, and whiskey and mix well. Spread half the sweet potato mixture in the prepared pan. Sprinkle the sweet potatoes with half of the chopped nuts. Spread the remaining sweet potato mixture on top, then top with the remaining nuts. Place the casserole in the oven and bake at 325 degrees F for 35 minutes or until bubbly in the center. Remove from the oven and serve hot.

FANNIE'S SWEET POTATO JACKS

Steps:

• Preheat oven to 350 degrees.
• Cover sweet potatoes with water and boil until tender. They are ready when a fork pierces the potato easily. Should take 20-30 minutes depending on size. Pour off hot water. Rinse with cold water until potatoes cool.
• Peal off potato skin with a fork. Discard the.
• Mix cooked sweet potatoes, cinnamon, vanilla, sugar, salt, milk and butter until combined. Taste the mixture and add more of each ingredient until it is to your liking. The mixture should be thick.
• Unroll pie crust. Add half of the mixture on half of the crust. Leave space on the edges for crimping. Fold the other half of the crust over and crimp the edges. Cut a couple of small slits in the crust. Repeat with the second crust. The final product should look like a calzone.
• Optional: These jacks can also be shaped into individual pastries. Use a large circular or square cookie cuter to make smaller jacks.
• Bake the jacks on a cookie sheet for about 30 minutes or until crust is golden brown.
• Let the jacks cool. Cut each jack into 4-6 slices. Serve alone or with a scoop of ice cream.

SWEET POTATO PIE WITH JACK DANIELS - MAKES 2 PIES

Steps:

• Pop the sweet taters in the microwave until they are soft inside and easily pierced with a knife.
• Put them aside and allow them to cool.
• Preheat the oven to 350 degrees F.
• Put the eggs in a large bowl and beat them lightly.
• Add the Eagle Brand, the butter, the vanilla, and the salt.
• Combine well.
• By this time the potatoes should be cool enough to touch. The peel should easily come off the potatoes. (I have found this easier that peeling, cubing, and boiling.).
• Add the potatoes to the Eagle Brand liquids.
• Mash well until everything is well mixed and smooth.
• Pour into the 2 deep dish pie crusts.
• Bake 55 minutes or until a knife inserted into the middle comes up clean.
• Serve with whipped cream if desired.
• Enjoy, Enjoy, Enjoy!

BEA'S SWEET POTATO JACKS

Steps:

• 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.