1 pkg. (8 oz.) cream cheese, softened
2 eggs, beaten
3/4 c. sugar
2 prepared 9 inch graham cracker pie crusts
2 pkg. (3 1/2 oz. each) instant vanilla pudding mix
3/4 c. milk
2 c. mashed sweet potatoes, cooked or canned
Dash of cinnamon
1 1/2 c. frozen whipped topping, thawed
1/2 c. chopped nuts, optional

2 cups mashed sweet potatoes equals 2 to 3 large potatoes or 1 (17 ounce) can).

Preheat oven to 350 degrees. Mix together well the cream cheese and beaten eggs. Add sugar and beat until fluffy. Spread mixture into pie crusts and bake in oven for 20 minutes; let cool.

Meanwhile, stir together pudding mix and milk until smooth and thick. Add the sweet potato and cinnamon, mix well. Fold in 1 cup whipped topping. Spread potato mixture on cooled pies. Garnish with remaining whipped topping and sprinkle with nuts, refrigerate. Yield: 8 servings.