Yield: 8 servings
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1 (15 ounce) all ready pie crusts
Filling:
2 large (1 1/2- 2 pounds) sweet potatoes or yams
1/2 cup margarine, melted
2 cups sugar
1-2 tablespoons cinnamon
2-3 teaspoons nutmeg
1/2-3/4 teaspoon clove
1/2-3/4 teaspoon mace
1/4-1/2 teaspoon ginger
1 tablespoons vanilla extract
3 eggs, slightly beaten
1/3 cup evaporated milk
Cooking time: 1 hour
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Preheat oven to 350 degrees.
Prepare pie crust according to package directions for filled one-crust pie using 9 inch pie pan. (Refrigerate remaining crust for a later use.)
Flute edges to stand 1/2 inche above rim.
Place sweet potatoes in saucepan and cover with water.
Bring to a boil.
Reduce heat; simmer until sweet potatoes are tender.
Cool.
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 for 50-60 minutes or until filling is set.
Cover edge of crust with strips of foil after 30 minutes of baking to prevent excessive browning.
Cool.
Store in the refrigerator.