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INGREDIENTS:

3/4 c. sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1/8 tsp. ground cloves
2 c. hot cooked mashed sweet potatoes
2 tbsp. butter
3 egg yolks
1 1/4 c. milk
1 tsp. grated lemon rind

DIRECTIONS:

Mix together the first 5 ingredients; add sweet potatoes and butter; mix well; cool; beat in eggs. Stir in milk and grated lemon rind. Pour into pie shell (optional). Bake at 400 degrees for 40 to 50 minutes.

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INGREDIENTS:

1 (9-inch) unbaked pastry shell
1 lb. (2 med.) yams or sweet potatoes, cooked and peeled
1/2 c. butter, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated milk)
1/4 c. orange-flavored liqueur or 2 tsp. grated orange rind
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
2 eggs

DIRECTIONS:

Preheat oven to 350 degrees. In large mixer bowl, mash yams with butter; add remaining ingredients except pastry shell and eggs. Beat until mixture is smooth and well blended. Stir in eggs. Pour into prepared pastry shell. Bake 50 to 55 minutes or until knife inserted near center comes out clean. Cool. Refrigerate leftovers. Makes 1 (9-inch) pie.

TIP: 1 (16 or 17 oz.) can sweet potatoes or yams can be substituted for fresh. Melt butter. Proceed as above.

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INGREDIENTS:

1 c. cooked mashed sweet potatoes
1/2 c. Pet milk
1 tbsp. melted butter
3 eggs
1 c. sugar
1 tsp. vanilla

DIRECTIONS:

Beat eggs, add sugar, potatoes, milk, butter and vanilla. Mix well and bake in uncooked pie shell at 350 degrees until firm.