Sweet Potato Tassies

Prep Time: 45 mins
Cook Time: 30 mins
Serving Size: 24 tarts/cookies

Ingredients:

Crust
1-1/4 cups Martha White® All-Purpose Flour
1/2 cup butter or margarine, softened
3 ounces cream cheese, softened

Filling
2/3 cup sugar
3 tablespoons butter, softened
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup mashed cooked sweet potatoes
2 tablespoons milk
1/2 teaspoon vanilla
1 egg

Preparation Directions:

1. Heat oven to 325°F. In large bowl, combine flour, 1/2 cup butter and cream cheese; beat until well blended. Shape dough into 24 (1 1/4-inch) balls. Place 1 ball in each of 24 ungreased miniature muffin cups; press in bottom and up sides of each cup.

2. In medium bowl, combine sugar and 3 tablespoons butter; beat until light and fluffy. Add all remaining filling ingredients; beat until well blended. Divide filling evenly into crust-lined cups.

3. Bake at 325°F. for 25 to 30 minutes or until crust is light golden brown. Cool in pans for 10 minutes. Carefully remove cookies from muffin cups; place on wire rack. Cool completely. Store in refrigerator.

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