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.
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."