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Mini Sweet Potato Pies

Crust:

1 package (8 ozs.) cream cheese softened
1 stick butter, softened
2 c. all-purpose flour

Combine cream cheese and butter; cream until smooth. Add flour, mix well. Refrigerate dough 1 hour, Press dough against bottom and sides of cupcake Pan to form a small shell. Prickle crust with fork.

Filling:

4 baked Sweet Potatoes cooled & hulled. Mash with a fork until fine consistency.

Add: 4 eggs slightly beaten, 1 can condensed milk, 1 cup brown sugar, 1 cup white sugar.

1 tablespoon each; fresh grated ginger, cinnamon, nutmeg, allspice.

Beat until smooth & spoon into shells

Bake at 350 º for 15 minutes check center to make sure it is done.

Recipe courtesy of Benita McCoy Lyons, author of "Scratch Cooking" and " Scratch Cooking II."


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