2 lb. sweet potatoes, peeled and sliced
1/2 c. butter
3 large eggs
1 c. sugar
1/2 c. sweetened condensed milk
1/2 c. evaporated milk
1 tsp. ground nutmeg
1 tsp. vanilla extract
1 tsp. lemon extract
1 (12 oz.) pkg. frozen deep-dish pie crust, thaw both in pkg.
Whipped cream
grated nutmeg

Cook sweet potatoes in boiling water to cover 30 minutes or until tender; drain. Beat potatoes and butter at medium speed with an electric mixer until smooth. Add eggs and next 6 ingredients, beating well. Pour mixture evenly into each pie crust.

Bake at 350°F on lower oven rack for 45 - 50 minutes or until set. Garnish with whipped cream and grated nutmeg.

Yield: 2 (9 inch) pies.