Recipes

2                        pie crust shells (partially baked)

6 cups             water (enough to cover potatoes)

1 cup               butter

2 pound            sweet potatoes (peeled and sliced)

½ cup                          granulated sugar

½  cup             brown sugar (packed)

1 teaspoon               cinnamon

1 teaspoon               nutmeg

½ tablespoon          pure vanilla extract

8 oz.                cream cheese (softened)

½ bag                         miniature marshmallows (save other half for topping)

1 cup              crushed graham crackers

2                      whole eggs

For Filling

Preheat oven to 350°. In large stockpot bring water to boil.  Add butter.  Add potatoes, both sugars, cinnamon, nutmeg, and vanilla.  Cook until potatoes are tender.

Remove potatoes from pot (save liquid) and place in large bowl.  Add marshmallows and mix until marshmallows are melted.  Add cream cheese and stir.  Add graham crackers and eggs and mix together.  Mixture will be slightly lumpy.

Spoon potato mixture into pie shells and bake for 50-60 minutes or until knife is inserted in center and it comes out clean.

Let set for 10 to 15 minutes.

For Topping