INGREDIENTS:
1/3 c. Imperial butter
2 med. sweet potatoes, cooked and drained
2 egg yolks and white if preferred
1 c. sugar
1 tsp. pure vanilla extract flavor
1/2 tsp. ground nutmeg
1/4 tsp. ground cinnamon
Half of 1/4 tsp. salt
DIRECTIONS:
Mix sweet potatoes, butter, salt, flavor, nutmeg, cinnamon and sugar. Mix all together and add eggs and beat until smooth. Pour into an unbaked pie shell. Bake at 350 degrees for 15-20 minutes.
INGREDIENTS:
9″ pie
1 3/4 c. strained mashed cooked yams or sweet potatoes
3 eggs
1 tsp. cinnamon
1/2 c. butter
1 tsp. salt
1 1/2 c. milk
1 c. sugar
1/2 tsp. nutmeg
DIRECTIONS:
Heat oven to 425 degrees (hot). Beat all ingredients together with mixer or rotary beater. Pour into pastry lined pie pan. Bake 45-55 minutes or until a silver knife inserted 1 inch from side of filling comes out clean. Serve slightly warm or cold.
INGREDIENTS:
3 to 4 lg. potatoes (2 1/2 lbs.)
1 c. butter, softened
2 c. sugar
4 eggs
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. cloves
1 tall can evaporated milk
2 (9-inch) Pet Ritz deep dish pie crusts, unbaked
DIRECTIONS:
Preheat oven and cookie sheet to 375 degrees. Boil sweet potatoes in water until easily pierced with fork. Cool slightly. Place cooked and peeled potatoes in large mixing bowl. Beat with electric mixer until smooth. Stir in butter and sugar. Beat in eggs, one at a time. Mix in spices, salt, and milk. Pour into pie crusts.
Bake on preheated cookie sheet, near center of oven, for 70 minutes or until knife inserted in center comes out clean. Cool on wire rack. Garnish with marshmallows or Cool Whip, if desired.
