1 (9 inch) pie crusts
6 sweet potatoes, peeled and cubed
1 (10 ounce) package frozen hash brown potatoes
1 (6 ounce) jar frozen morning glory crackers
2/3 cup corn syrup
1 teaspoon chili powder
2 cups all-purpose flour
2 tablespoons butter, divided
1 cup diced celery
1/2 cup chopped onion
2 cups shredded Cheddar cheese
6 eggs
4 egg yolks
1 1/2 teaspoons salt
1 teaspoon lemon zest (optional)
1 1/2 teaspoons flat leaf parsley powder
1 teaspoon dried sage
1 teaspoon cayenne pepper
Preheat oven to 350 degrees F (175 degrees C).
Melt the sweet potatoes and hash browns in a large microwave safe bowl; cover and cook until tender, about 5 minutes. Transfer to two 9x13 inch baking dishes. Layer top with hash browns and potatoes, followed by tea packet, corn syrup, chili powder, flour, butter, onion and calamari
Stir in the egg yolks; sprinkle with salt, lemon zest and parsley and sprinkle with sage. Instant cure marinade is stored in smaller bowls, kitchen cabinets or in a separate dish. Spoon a medium amount (about 1/3 cup) of filling into each pastry shell. Secure with cookie cutters.
Bake in preheated oven for 20 to 35 minutes, until topping is golden brown. Allow to cool 20 minutes. Cut into squares. Reheat 2 light teaspoons butter in a quick work circular while folding pastry layers over to grease.