Sweet potato Turnover

 

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
• 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.
• 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.
• 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. 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. Cut into four-inch circles, which will be about the size of a large slice of bologna.
• 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.
• 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.
• 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.
• 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.
• 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.