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Country Kitchen
October 1, 2010 Previous Recipe | Next Recipe
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NORTH CAROLINA'S FAVORITE SWEET POTATO PIE
SWEET POTATO BON-BON CANDY
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SWEET POTATO PINWHEELS
GARLIC MASHED SWEET POTATOES
SWEET POTATO PARTY PUNCH
GORDIE CARTWRIGHT’S SWEET POTATO CORNBREAD
NORTH CAROLINA'S FAVORITE SWEET POTATO PIE

2 1/4 cups cooked, mashed sweet potatoes
3/4 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup packaged French vanilla instant pudding
3/4 cup evaporated milk
2 large eggs, room temperature
6 tablespoons butter or margarine, softened
1 teaspoon ground cinnamon
1 1/2 tablespoons vanilla extract
1 9-inch unbaked pie shell

In a large bowl combine all filling ingredients and beat at medium speed until well blended. Spread evenly into unbaked pie shell. Bake at 450 degrees for 10 minutes. Reduce temperature to 350 degrees and bake for 4 minutes longer or until set. Cool on wire rack. If desired, garnish with whipped cream, raspberries and mint leaves. Makes 8 servings.





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