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LITTLE SWEET POTATO PIES (EMPANADAS DE
CAMOTE)
 
3 lg. sweet potatoes
1/2 stick butter
1 c. brown sugar
1 can Eagle Brand milk
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. cloves
Pastry dough

Cook the sweet potatoes until they are almost dry. Mash them like mashed potatoes and then add butter, sugar and spices. Make sure the mixture is dry.

Prepare pastry dough and make dough into little balls about the size of a silver dollar. Then with rolling pin, roll each ball as thin as you can. Put about a teaspoon of filling in the middle and fold the crust over and seal with the edge of a fork.

Lay pies on a cookie sheet and bake in a hot oven at 425 degrees until they almost get toasted then take out and with a little brush, spread 1/2 teaspoon Eagle Brand milk on each pie. Return to oven about 5 more minutes or until golden brown on top. These are delicious.

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