3-4 large sweet potatoes
1/2 c. butter, softened
2 c. sugar
4 eggs
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. cloves
1 can (13 fl. oz.) evaporated milk
2 (9-inch) "deep dish" pie crust shells, unbaked

Preheat oven and cookie sheets to 375°F. Boil sweet potatoes in water until easily pierced by fork. Cool slightly. Place cooked and peeled potatoes 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 spices, salt and evaporated milk. Pour into unbaked pie crusts.

Bake on preheated cookie sheets near center of oven for 70 minutes or until knife inserted in center comes out clean. Cool on wire rack, garnish with marshmallows, if desired.

Makes two 9-inch pies.