Lori’S Sweet Tater Pie

• 4 cups Sweet Potatoes, Cooked, Skinned And Mashed
• 12 ounces, weight Can Evaporated Milk
• 4 whole Eggs, Beaten
• 3/4 cups Butter, Melted
• 1-1/4 cup Granulated Sugar Or Splenda
• 2 teaspoons Cinnamon, I Use Saigon
• 2 teaspoons Pumpkin Pie Spice
• 1 teaspoon Lemon Extract
• 1/2 teaspoons Salt
• 1-1/2 teaspoon Vanilla Extract
• 3/4 teaspoons Ground Nutmeg
• 2 whole Deep Dish Pie Shells, 9 Inch, Unbaked
• 1 container Cool Whip, For Topping, 8 Ounce Tub

1. Boil or bake sweet potatoes until tender, let cool, remove skins, mash.
2. In a large bowl mix all ingredients (except pie crust and Cool Whip) and, with an electric mixer beat well until incorporated.
3. Pour into pie shells and bake on center racks at 425 degrees for 15 minutes, then reduce heat to 350 degrees for 40-45 minutes - or until knife inserted in center comes out clean.
4. Cool on wire racks.
5. Serve with a dollop of Cool whip. Refrigerate any leftovers.

sweet potatoes, milk, eggs, butter, sugar, cinnamon, pie spice, lemon, salt, vanilla, ground nutmeg, pie shells

Taken from tastykitchen.com/recipes/desserts/lorie28099s-sweet-tater-pie/ (may not work)