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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 PINWHEELS

4 cups cooked, mashed sweet potatoes
4 cups sugar, divided
1 teaspoon pumpkin pie spice
2 cups chopped nuts
1 cup shortening
3 eggs, well beaten
4 cups self-rising flour
1/2 teaspoon salt
1/2 teaspoon baking soda
Yellow and red food coloring (optional)

In saucepan, combine sweet potatoes, 2 cups sugar and spice, mix well. Cook over low heat until thick, about 10 minutes. Add nuts, cool. Cream shortening and 2 cups sugar until light and fluffy. Add eggs, continue mixing until well blended. Add flour, salt and baking soda, mix well. If desired, add 8 drops yellow and 4 drops red food coloring, mixing until well blended. Divide dough into 3 parts. On lightly floured foil, roll each into an 8-inch by 12-inch rectangle, spread with 1/3 of filling mixture. Starting from wide end, roll as for jellyroll. Wrap in foil. Repeat with remaining dough and filling. Place in freezer several hours or overnight. To bake, preheat oven to 400 degrees. Unwrap rolls, cut with sharp knife into 1/4-inch slices. Place on greased cookie sheets. Bake 10 to 12 minutes. Makes 7 to 8 dozen cookies.





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