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

Directions

1. 1

   Wash potatoes and leave peelings on.

2. 2

   Place in pot, cover with water, bring to a boil, boil until slightly tender, about 10-15 minutes.

3. 3

   Remove from heat and water, let cool 30 minutes.

4. 4

   Start to preheat oven to 375°F.

5. 5

   Remove peelings with edge of spoon, either thinly slice or mash potatoes with backside of a large spoon.

6. 6

   Spray a reguliar cupcake pan with non stick spray for baking.

7. 7

   Line each cupcake hole with pie crust (use a round cookie cutter or upside down glass to cut the dough in circle).

8. 8

   Fill pasty to 1/4 inch of top with slices or mashed potatoe.

9. 9

   Combine sugar, spices, evaporated milk and water in a jar with a lid. Shake to blend well and cover sweet potatoes with the blend. Place a "dolp" of butter (about 2 teaspoons) on top of each pie.

10. 10

    Bake for 40 minutes at 375 degrees F.