Sweet Potato Pie
|Ready made pie crusts||15 Ounce (1 package, Pillsbury)|
|Sweet potatoes/Yams||2 Pound (2 large size)|
|Margarine/Butter||1⁄2 Cup (8 tbs), melted|
|Sugar||2 Cup (32 tbs)|
|Eggs||3 , slightly beaten|
|Evaporated milk||1⁄3 Cup (5.33 tbs)|
Prepare pie crust according to package directions for filled one-crust pie using 9-inch pie pan.
Flute edges to stand 1/2 inch above rim, or use braided edge.
Place sweet potatoes in saucepan and cover with water.
Bring to a boil.
Reduce heat; simmer until sweet potatoes are tender.
Heat oven to 350Â°F.
Peel and mash sweet potatoes; measure 1 1/2 cups of mashed sweet potatoes into a large bowl.
Beat in margarine, sugar, cinnamon, nutmeg, cloves, mace and ginger.
Add remaining ingredients; blend well.
Pour into pie crust-lined pan.
Bake at 350Â°F for 50 to 60 minutes or until filling is set.
Cover edge of crust with strips of foil after 30 minutes of baking to prevent excessive browning.
Store in refrigerator.