2 pounds potatoes, peeled and cubed
1/2 cup butter, melted
2/3 cup white sugar
1 (20 ounce) can cherry pie filling
11mm muffin cups baked
1 (7 ounce) package cream cheese, softened
1/2 cup lemon juice
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1 cup butter, melted
1 cup sour cream
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
To Make 4 Cakes: Mix together potatoes, 1/2 cup butter, sugar, cherries, and cream cheese. Stir in lemon juice and vanilla extract. Spread evenly into nonporous baking dish.
Bake 15 minutes in the preheated oven. Once completely cool, frost with cream cheese and lavender. Let stand 20 minutes before serving.