1 lb. sweet potatoes or 1 (17 oz.) can sweet potatoes
Pastry for single crust pie
3/4 c. packed brown sugar
1 tbsp. butter, melted
1 tsp. ground cinnamon
1/2 tsp. salt
3 slightly beaten eggs
1 3/4 c. milk
Whipped cream; optional

Cook fresh sweet potatoes, covered, in boiling water about 30 minutes or until tender; drain and peel. (Or, drain canned sweet potatoes.) Mash sweet potatoes (you should have 1 1/2 cups). Prepare pastry for single crust pie.

In a mixing bowl combine sweet potatoes, brown sugar, butter, cinnamon and salt. Stir in eggs and milk; spoon into pastry shell. Bake in a 400 degree oven for 50-55 minutes or until a knife inserted near the center comes out clean. Cool. Garnish with whipped cream, if desired. Serves 8.

PASTRY FOR SINGLE CRUST PIE: Stir together 1 1/4 cups all purpose flour and 1/2 teaspoon salt. Cut in 1/3 cup shortening or lard until pieces are the size of small peas. Sprinkle 1 tablespoons cold water over part of the mixture; gently toss with a fork, push to side of bowl.

Repeat with 2-3 more tablespoons cold water until all is moistened. Form into a ball. On a lightly floured surface, roll into a 12 inch circle. Transfer to a 9 inch pie plate. Trim to 1/2 inch beyond edge of plate; flute edge.