Sweet Potato Pie
3 medium white or orange sweet
potatoes, peeled and quartered (about 1 lb.)
¼ cup milk
2 slightly beaten eggs
1 14 oz. can sweetened condensed milk
2 tsp. pumpkin pie spice
1 unbaked 9-inch pastry shell
1/3 cup packed brown sugar
¼ cup margarine or butter, melted
In a medium saucepan cook potatoes, covered, in 2 cups boiling water for 30 minutes or until tender. Drain. Mash or beat potatoes until almost smooth. You should have about 1½ cups. Add milk and beat until smooth. Preheat oven to 375º. In a large mixing bowl combine eggs, sweetened condensed milk, and pumpkin pie spice. Stir in potato mixture. Turn into pastry shell. Cover edge of pie with foil. Bake for 25 minutes. Remove foil; bake 15 to 20 minutes more or until knife inserted near the center comes out clean. Cool on wire rack for 2 hours before serving. Cover and refrigerate to store. Makes 10 servings.