Scrub 6 medium sized sweet potatoes. Cover with water and cook until VERY tender. Pour them into the sink. Slip off the peelings and put into a large mixing bowl. Add one stick butter and 2 cups sugar. Beat with an electric mixer removing strings from beaters several times by holding them under running water. Add 2 eggs, 1 teaspoon vanilla flavoring, 1/2 teaspoon nutmeg, and 1/2 teaspoon cinnamon.

Continue beating until very smooth. Pour into a buttered oblong, Pyrex dish and bake at 300 degrees for about a half hour or until set. This mixture may also be used for making sweet potato pies. It can be kept in the refrigerator for a week while making a fresh pie each day. Use the basic biscuit dough for the crust. The same method is used for making pumpkin pies. You may use either fresh or canned pumpkin.