1 1/2 c. sugar
2 tbsp. corn starch
1 tsp. nutmeg
1/4 tsp. cinnamon
1 tsp. grated orange rind
1/8 tsp. salt
1 c. milk
1 tsp. vanilla extract
1/2 c. butter
6 c. chopped, cooked sweet potatoes
Pastry for 2 crust pie

Combine sugar, cornstarch, nutmeg, cinnamon, orange rind and salt in a saucepan; set aside. Combine milk, vanilla and butter; add to mixture and bring to a boil. Reduce and cook for 1 minute constantly stirring. Add cooked sweet potatoes and mix well. Spoon mixture into baking dish. Place 6-8 strips of pastry across filling. Weave, folding back alternate strips across. Each time cross strip is added trim ends, seal and flute edges. Bake until golden brown.