3 to 4 lg. sweet potatoes (about 2 1/4 lbs.)
2 c. sugar
1/2 c. butter, softened
4 eggs
1/2 tsp. nutmeg
1/2 tsp. salt
1 (13 oz.) can evaporated milk
3 (9 inch) reg. pie shells or 2 (9 inch) deep dish pie shells, unbaked

Cook sweet potatoes in boiling water until fork easily pierces potatoes. Cool slightly. Remove skins. Place in a large mixing bowl. Beat with electric mixer until smooth. Stir in butter and sugar. Beat in eggs, one at a time. Mix in nutmeg, salt and evaporated milk.

Pour into unbaked pie crusts. Place pans on cookie sheet. Bake at 425 degrees for 20 minutes. Lower heat to 325 degrees and bake an additional 30 to 45 minutes, or until knife inserted near center comes out clear. Cool before serving. Yield: 16 to 24 servings.