Kitchen Express Orange-Sweet Potato Pie

• 1/2 (15-oz.) package refrigerated piecrusts
• 1 tablespoon plain white cornmeal
• 2 teaspoons chopped fresh rosemary
• ORANGE SWEET POTATO FILLING:
• 1 1/2 pounds sweet potatoes
• 3 large eggs
• 3/4 cup granulated sugar
• 1 cup evaporated milk
• 3 tablespoons butter, melted
• 2 teaspoons orange zest
• 1 tablespoon fresh orange juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/2 teaspoons vanilla extract

1. Unroll piecrust on a lightly floured surface. Sprinkle with cornmeal and chopped fresh rosemary. Lightly roll cornmeal and rosemary into crust. Fit into a 9-inch pie plate according to package directions. Fold edges under; crimp. Chill 30 minutes.
2. Preheat oven to 400u0b0. Bake crust 20 minutes, shielding edges with aluminum foil to prevent excessive browning. Cool completely on a wire rack (about 1 hour).
3. Meanwhile, prepare Filling: Bake sweet potatoes at 400u0b0 on a baking sheet 50 to 55 minutes or until tender. Let stand 5 minutes. Cut potatoes in half lengthwise; scoop out pulp into a bowl. Mash pulp. Discard skins.
4. Whisk together eggs and granulated sugar until well blended. Add milk, next 6 ingredients, and sweet potato pulp, stirring until blended. Pour mixture into baked crust.
5. Bake at 400u0b0 for 20 minutes. Reduce heat to 325u0b0, and bake 20 to 25 minutes or until center is set. Let cool completely on a wire rack (about 1 hour).

white cornmeal, fresh rosemary, orange sweet, sweet potatoes, eggs, sugar, milk, butter, orange zest, orange juice, ground cinnamon, ground nutmeg, vanilla

Taken from www.myrecipes.com/recipe/kitchen-express-orange-sweet-potato-pie (may not work)