3-4 lg. sweet potatoes (about 2 1/4 lbs.)
1/2 c. butter, softened
2 c. sugar
4 eggs
1/2 tsp. nutmeg
1/2 tsp. salt
1 can (13 oz.) evaporated milk
3 prepared 9 inch pie shells (unbaked)

Cook sweet potatoes in boiling water until fork easily pierces potatoes. Remove from water. Cool slightly. Remove skins. Place hot cooked and peeled potatoes in large mixing bowl. Beat with electric mixer until smooth. There should be about 3 1/2 cups of mashed sweet potatoes. Stir in butter and sugar. Beat in eggs, one at a time. Mix in nutmeg, salt and evaporated milk.

Pour into unbaked pie crusts. Place pans in cookie sheet. Bake at 425 degrees 20 minutes. Lower heat to 325 degrees. Bake 30 to 45 minutes longer or until knife inserted near center comes out clean. Cool before serving. Makes 3 pies.