Sweet Potato Pocket Pies - cooking recipe

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

Preparation

Wash potatoes and leave peelings on.
Place in pot, cover with water, bring to a boil, boil until slightly tender, about 10-15 minutes.
Remove from heat and water, let cool 30 minutes.
Start to preheat oven to 375\u00b0F.
Remove peelings with edge of spoon, either thinly slice or mash potatoes with backside of a large spoon.
Spray a regular cupcake pan with non stick spray for baking.
Line each cupcake hole with pie crust (use a round cookie cutter or upside down glass to cut the dough in circle).
Fill pasty to 1/4 inch of top with slices or mashed potato.
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 \"dollop\" of butter (about 2 teaspoons) on top of each pie.
Bake for 40 minutes at 375\u00b0F.