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Sweet Potato Crust

Yield pastry for one 10- x 6- x 2-inch pie


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup cooked, mashed sweet potatoes
  • 1/3 cup butter or margarine, melted
  • 1 egg, beaten

How to Make It

  1. Combine flour, baking powder, and salt. Stir in remaining ingredients, blending well. Refrigerate dough at least 2 hours. Turn dough out onto a lightly floured surface. Roll to 1/4-inch thickness; trim to 1/2 inch larger than casserole.

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