(2) 9″ or 10″ prepared deep-dish pie crusts, unbaked
3 eggs – slightly beaten
1 cup sugar
2 3/4 cups well-mashed, cooked sweet potatoes or yams (usually, a 40 oz. can, drained and mashed, is just enough.)
2 1/4 cups evaporated milk
1/2 cup (1 stick) butter – melted
1&1/2 teaspoons ground cinnamon
3/4 teaspoon salt (optional)
3/4 teaspoon ground ginger
1/2 teaspoon ground cloves
Heat oven to 425 degrees.
In a large mixing bowl, thoroughly beat all ingredients together.
Pull out oven rack and place pie crusts on it; carefully pour in filling.
Protect edges of crust.
Slide the rack back in slowly.
Bake 15 minutes.
Reduce oven temperature to 350 degrees.
Bake until knife inserted in center comes out clean – about 55 minutes longer.
Refrigerate until chilled.
Serve with whipped cream, if desired.
Refrigerate any remaining pie immediately.
8 servings per pie.
Makes two pies.
Note: The disposable, aluminum pie plate from Keebler® – Graham Cracker “Ready Crust”, is perfect for protecting the edges of pie crusts from burning while baking.
It even comes in two sizes. Simply flatten out the top edge, cut out the bottom at about half way down the side, and invert the remaining open circle over the pie crust.
The pie edges will be perfect – never burned!