3 med. sweet potatoes or yams (1 1/2 lbs.) or 1 (17 oz.) can sweet potatoes

In a medium saucepan cook raw sweet potatoes in enough boiling salted water to cover for 20 to 25 minutes or until tender. Drain. Cool slightly and peel. Mash cooled or canned sweet potatoes (you should have 1 1/2 cups). Set aside. crust pie

Prepare pastry for single-crust pie. Line a 9-inch pie plate with the pastry. Trim and flute edge. Set aside the pie shell while preparing the filling. 1/2 c. molasses 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/2 tsp. ground nutmeg 1/4 tsp. salt 3 slightly beaten eggs 1 c. milk

In a large mixing bowl combine mashed sweet potatoes, brown sugar, molasses, cinnamon, ginger, nutmeg, and salt. Add eggs and milk to the sweet potato mixture. Mix well.

Place pastry-lined pie plate in a 375 degree oven. Pour in sweet potato mixture. Cover edge of pie with foil. Bake in a 375 degree oven for 20 minutes. Remove the foil. Bake for 30 to 35 minutes more or until a knife inserted halfway between the center and edge comes out clean.

Cool on a wire rack. Cover and chill to store. Serve with sweetened whipped cream, if desired. Makes 8 servings.