Photo by Crystal Johnson
A sweet potato jack is similar to an empanada or turnover but filled with sweet potato filling similar to a sweet potato pie filling, at least that’s how my family prepares them. I was probably introduced to the age old southern tradition back in 1978 when I was eight years old. Every year I’d travel to Chesapeake, VA and spend the summer with my grandparents. My grandmother, 50 years my senior loved to fry them but my father opts for a more healthy version by baking the jacks. – Crystal Johnson, MCCN Editor
Watch My Dad- How to Make Baked Sweet Potato Jacks
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A great tropical tasting dish that is easy to make. Great for a tropical luau or tiki party. A great comfort food with sweetness without the fat.
• 6 large sweet potatoes
• 1 large can of crushed pineapple
• 1 cup brown sugar
• 1 dash of ground cinnamon
• 1 dash of ground ginger
• 1 dash of ground nutmeg
• 1 dash of ground cloves
Preheat the oven to 360 degrees. Butter or grease a baking dish. Bring the pot of salt water to boil. Add potatoes and then cook them until they are tender but firm. Drain, and place in a large bowl to cool then peel and chop in quarters. In a sauce pan, combine pineapple, sugar, cinnamon, ginger, nutmeg and cloves. Bring them all to a boil and then reduce heat. Place potatoes in a baking dish. Pour sauce over potatoes and bake for another 45 minutes.