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INGREDIENTS:

4 lg. sweet potatoes
2 eggs
2/3 c. evaporated milk
1 stick butter
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 c. sugar
1 tsp. lemon juice or extract
1 tsp. vanilla extract
1 pie shell

DIRECTIONS:

Boil sweet potatoes until soft, cool and skin. Melt butter. Beat together butter, eggs, and milk into sweet potatoes. Add 1 cup sugar, or to taste, and remaining ingredients. Beat together and pour into pie shell. Bake at 350 degrees for 1 to 1 1/2 hours. Test for doneness by putting knife into center. If it comes out clean, pie is done.

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INGREDIENTS:

3 sm. sweet potatoes
1 c. milk
1 c. sugar
1 unbaked pie shell
1/4 lb. butter
1/2 tsp. allspice
Salt

DIRECTIONS:

Peel and grate sweet potatoes. Melt butter and add to other ingredients. Stir into sweet potatoes. Pour into pie shell. Bake 10 minutes at 425 degrees, then for 50 minutes at 325 degrees or until custard is set in middle. Cool on rack to prevent soggy crust.
Change: Sprinkle top lightly with a mixture of brown sugar, cinnamon and melted butter before baking, if desired.

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INGREDIENTS:

1 unbaked 9-inch pie shell
2 lbs. sweet potatoes or equivalent in canned potatoes
1/2 c. butter
1 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. ginger
1/4 tsp. salt
1/4 c. brown sugar
1/4 c. white sugar
3 eggs, separated
1/4 c. lemon juice (optional)
1/2 c. milk

DIRECTIONS:

Preheat oven to 450 degrees. Cook sweet potatoes; peel and mash or put through ricer. Add spices, butter, sugars and salt. Beat until light and smooth. Beat egg yolks until light and add to above mixture. Stir in lemon juice and milk. Mix well. Beat egg whites until stiff and gently fold in. Pour into unbaked pie shell and bake 10 minutes. Reduce heat to 350 degrees and bake 25-35 minutes longer or until pie is puffed up and firm.