INGREDIENTS:

1/4 c. butter
3/4 c. sugar
5 oz. evaporated milk
1/4 tsp. salt
2 eggs, beaten
1/2 tsp. cinnamon
2 tbsp. cornstarch
2 (16 oz.) cans yams, drained and mashed
1 tsp. vanilla
1 unbaked 9 inch pie shell

DIRECTIONS:

Preheat oven to 400 degrees. Cream butter and sugar together. Add eggs and stir. Add sweet potatoes (yams) and mix well. Stir in milk, vanilla, and salt and cinnamon, making sure all ingredients are thoroughly mixed. Pour into pie shell and bake 15 minutes at 400 degrees. Lower heat to 350 degrees. Cook until knife comes out clean, 20-30 minutes.

INGREDIENTS:

2 c. cooked, mashed sweet potatoes
1/2 c. brown sugar
1/2 c. granulated sugar
1/4 tsp. salt
1/8 tsp. ginger
1/4 tsp. cinnamon
1/4 tsp. maple flavoring
4 eggs, lightly beaten
1 c. chopped pecans
1 (9″) deep dish pie shell, unbaked

DIRECTIONS:

Preheat oven to 375 degrees. In a large mixing bowl combine potatoes, sugars, salt, spices and flavoring. Add eggs; beat vigorously until combined. Stir in pecans. Pour into pie shell. Bake for 45 minutes. Reduce heat to 325 degrees and bake for an additional 10 minutes.

INGREDIENTS:

2 c. mashed sweet potatoes
1/4 c. evaporated milk
1 egg, slightly beaten
1/2 c. butter
1 1/4 c. sugar
1 tsp. vanilla
1/2 c. of coconut

DIRECTIONS:

Boil sweet potatoes in clear water until tender. Peel while warm and put in large mixing bowl. Mix on low speed. Add coconut, vanilla, sugar, milk; mixing well. Pour into unbaked pie shell and bake in moderate oven (at 375 degrees) until filling begins to brown. May or may not be used.