- 2 medium sweet potatoes
- 1 Cup chopped pecans
- 1 Cup California raisins
- 3 Tablespoons chopped green onions
- 1/4 Cup sugar
- Pinch ground cinnamon
- 4 Pillsbury prepared pie crusts
- 2 eggs, lightly beaten
Preheat oven to 350°F. Wash and dry sweet potatoes; arrange on baking sheet, poke with fork and bake at 350°F for 40 minutes or until soft. Cool. Cut potatoes in half and remove pulp to mixing bowl. Stir in pecans, raisins, green onions, sugar and cinnamon; mix well.
Cut each pie crust in 6 slices and flatten. Divide sweet potato mixture and spoon into center of each half. Then, fold dough over and pinch ends together. Brush with beaten egg and bake at 350°F for 25 minutes or until golden.