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1 cup all-purpose flour
1/3 cup sugar
Pinch of salt
1/4 pound butter or margarine
1 1/2 cups sweet potatoes, cooked and mashed (about
3 sweet potatoes)
3 eggs, beaten
3/4 cup dark brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg
3/4 teaspoon salt
1 (12-ounce) can evaporated milk

To prepare sweet pastry brisee, stir together flour, sugar, and
salt. Cut in the butter until the mixture resembles coarse sand.
Work pastry with your hands until you can make it into a ball.
Chill dough for 1-2 hours. You can freeze dough at this point for
future use. Line a 9-inch pie plate with chilled dough, using
fingers to spread it out. Prick the bottom of the crust with a
fork to allow steam to escape. In a large bowl, beat the rest of
the ingredients with a electric mixer. Pour into prepared pie
shell and bake in a preheated 375 degrees oven for 55 minutes. If crust
edges begin to brown too much before the pie is set, cover with
foil. Best served warm.

Yield: 8 servings.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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