4 medium to large sweet potatoes
1 1/2 cups sugar
2 eggs
1/2 cup (1 stick) butter, softened
1 tsp. nutmeg
1/4 tsp. allspice
1 tsp. vanilla
2/3 cup evaporated milk (I use Carnation)
2 (9-inch) pie crusts (Pillsbury)

Preheat oven to 300°F.

Boil sweet potatoes in large pot until soft and tender. Remove from pot to sufficiently cool for handling. Peel the skin off the potatoes and remove any stringy material you may notice.

Beat eggs in a separate bowl. Add eggs and the other ingredients to potatoes and stir or beat until mixture is uniformly blended.

Pour into prepared pie crust shells and bake for approximately 1 1/2 hour or until the rim of the crust is a nice golden brown. Remove and allow to cool before serving.

Makes 2 pies.

Submitted by: Freddie Foster