Preheat oven and cookie sheet to 375 degrees.
Cook sweet potatoes in boiling water until fork easily pierces them. Cool slightly. Slip off peels.
Place potatoes in large mixing bowl. Beat with electric mixer until smooth.
Mix in butter and sugar. Beat in eggs, one at a time. Mix in spices, salt and evaporated milk.
Pour into unbaked piecrusts.
Bake on preheated cookie sheet near center of oven for 70 minutes or until knife inserted in center comes out clean. Cool on wire rack.
3 to 4 large sweet potatoes (about 2½ lbs.)
½ tsp. salt
½ cup butter, softened
2 cups sugar
½ tsp. nutmeg
1 tsp. cinnamon
4 eggs
1 12- to 13-oz. can evaporated milk
2 9-inch deep-dish frozen pie shells
½ tsp. salt
½ cup butter, softened
2 cups sugar
½ tsp. nutmeg
1 tsp. cinnamon
4 eggs
1 12- to 13-oz. can evaporated milk
2 9-inch deep-dish frozen pie shells
This article appears in October 2024.