Sweet Potato Pocket Pies
  

Ingredients

3 large sweet potatoes 1/4 lb butter, softened 1/2 cup light brown sugar 1/2 cup granulated sugar 1 tablespoon vanilla extract 1 tablespoon cinnamon 1 tablespoon nutmeg 1 (12 ounce) can evaporated milk 1 cup water 2 ready-made pie crusts

This recipe is taken from "the ultimate GULLAH cookbook," a book about the African American Gullah people, a taste of Food, History and Culture from the Gullah people of southeastern USA. I have slightly embelished the original recipe to put the sweet potato into a pastry to be a finger food.

Directions

1. Wash potatoes and leave peelings on. Place in pot, cover with water, bring to a boil, boil until slightly tender, about 10-15 minutes.
2. Remove from heat and water, let cool 30 minutes.
3. Start to preheat oven to 375°F.
4. Remove peelings with edge of spoon, either thinly slice or mash potatoes with backside of a large spoon.
5. Use a round cookie cutter or upside down glass to cut the dough in circles. Spray a cupcake tin with non-stick spray for baking. Line each cupcake hole with pie crust circle.
6. Fill pastry to 1/4 inch of top with slices or mashed potato.
7. Combine sugar, spices, evaporated milk and water in a jar with a lid. Shake to blend well and cover sweet potatoes with the blend.
8. Place a "dollop" of butter (about 2 teaspoons) on top of each pie.
9. Bake for 40 minutes at 375 degrees F.