2 to 3 cans sweet potatoes (NOT YAMS!!!), sliced into 1/4-inch slices
3 store bought pie crusts
brown sugar (lots of it)
1 lb. (4 sticks) butter
cinnamon
nutmeg
ginger

Grease your DEEP cooking dish and add some flour to coat the grease. Discard all leftover flour. Cover bottom and sides with pie crust. Add a couple layers of tater slices, layer of butter and cover with brown sugar, then a light dusting of cinnamon, nutmeg and ginger. Cut 1 pie crust into strips and add a few to the top of that layer. Continue layers until the dish is full (or you run out of taters). Cover final layer with last pie crust. Add thin slices of butter and light coat of brown sugar to top of crust.

Bake in oven until done. Cook slow and long time, 1 hour at least. Watch to see the top crust does ot burn and spoil your delicious pie. The inside crust needs to cook thoroughly so cook as slow as your oven and altitude will allow. Serve piping hot after a big dinner of turkey and all trimmings.