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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
SWEET POTATO CHEESE BALL DIP
SWEET POTATO PINWHEELS
GARLIC MASHED SWEET POTATOES
SWEET POTATO PARTY PUNCH
GORDIE CARTWRIGHT’S SWEET POTATO CORNBREAD
SWEET POTATO CHEESE BALL DIP

1 (8-ounce) package cream cheese, softened
2 cups cold mashed sweet potatoes
1/4 cup finely chopped onion
2 tablespoons finely chopped jalapeno pepper
1 teaspoon seasoned salt
1 teaspoon Worcestershire sauce
1 teaspoon Louisiana hot sauce
1/2 to 1 teaspoon hot pepper sauce
1/4 cup chopped pecans
Assorted crackers, breadsticks or raw vegetables

In a mixing bowl, beat cream cheese and sweet potatoes until smooth. Add the next seven ingredients; mix well. Cover and refrigerate for 4 hours or until firm. Roll in chopped pecans (optional). Serve with crackers, breadsticks or vegetables. Makes about 3 cups.
Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.





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