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BLUE RIBBON SWEET POTATO PIE 
4 lg. sweet potatoes, cut off ends and wash thoroughly

Fill a saucepan large enough to hold the potatoes with water, add 1 teaspoon salt, and 2 teaspoons of butter. Cook on a medium flame until tender when pierced with a fork. After cooking, cover with cold water to cool potatoes so that they can be handled more easily.

Add:

1/3 c. milk
1 lg. serving spoon butter
1 tsp. salt
1 egg

Combine all ingredients and blend well. Sprinkle 1/2 teaspoon of ground nutmeg, cinnamon, and 1 cup sugar; stir mixture thoroughly.

Again, sprinkle 1/2 teaspoon ground nutmeg and 1/2 teaspoon cinnamon. Add 1 cup sugar, stir mixture thoroughly. Taste mixture; it should be sweeter than you would normally like it; baking decreases the sweetness.

Blend the entire mixture with an electric beater, checking beaters periodically to remove any strings which may come from the sweet potatoes. After mixture has been thoroughly blended, you're ready for the pie crust. You can use this pie crust recipe or you can buy the ready-made crust.

Pour the mixture into two 9-inch pie shells and bake at 350 degrees for about 2 hours, or until mixture is well set and the crust is golden brown.

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