You’re gonna back after all


Preheat oven 350 degrees
5-6 Sweet Potatoes (boiled whole until soft & skin easily peels away)
3 cups White Sugar
1 cup Brown Sugar, packed
1 cup Self Rising Flour
3 tsp Ground Cinnamon
1 tsp Nutmeg
1/2 tsp Allspice
1/2 – 1 tsp Ground Cloves
1/2 tsp Ground Ginger
4 Eggs, large
1 cup Carnation Evaporated Milk
* 1 stick Butter or Margarine (I used 2 in the video, but after tasting it, it was really buttery, so 1 stick will be enough)
1 tsp Vanilla Extract (2 tsp if using Imitation Vanilla)
2 tsp Vanilla Butter Nut Flavor
4 – 6 Pie Shells
Cream Cheese Filling:
8 oz pkg Cream Cheese, softened
1 stick Margarine, softened
1 egg
1/2 cup White Sugar or Powdered Sugar (I prefer powdered sugar)
1 tsp Vanilla Extract (if using Pure Vanilla, use 1/2 tsp)
Beat together at one time, then drop onto surface of pie by spoonfuls. Use a fork or toothpick to swirl)
Combine all ingredients in a large mixing bowl and beat until thoroughly combined. Spoon batter into pie shells. I use deep shells.
Bake in 350 degree preheated oven until middle of pie feels firm when touched. Usually 30-40 mins
I spread a little butter or margarine around the edges of the crust for golden finish. Happy Baking ❤