2 1/2 c. cooked sweet potatoes
1 1/2 sticks of butter
1/2 tsp. vanilla
1/2 tsp. lemon
1 c. sugar
1/2 can Eagle Brand condensed milk
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 unbaked pie shells

Preheat oven to 450 degrees. Scrub potatoes, 4 medium and boil with skins until tender. Peel, mash and put through strainer. Add sugar, Eagle Brand milk, butter and stir thoroughly. Add cinnamon, stir. Add nutmeg, stir. Add vanilla, stir. Add lemon, stir. Note: May need to add a dash more of sugar. Pour into unbaked 9 inch pie shell. Cover pie with second pie shell and flute edges. Open top with fork pricks. Note: Do not fill pans too full, about 3/4 full. Bake in oven at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 35 minutes longer.