Creamy Sweet Potato Pie

• 3 to 4 large sweet potatoes
• 1/2 c. butter, softened
• 2 c. sugar
• 4 eggs
• 1/2 tsp. nutmeg
• 1/2 tsp. apple pie spice
• 1/2 tsp. salt
• 1 tall can evaporated milk
• 2 (9-inch) frozen deep dish pie crusts

1. Cook sweet potatoes in boiling water until fork easily pierces potatoes.
2. Cool slightly. Remove skins. Place cooked and peeled potatoes into a large mixing bowl.
3. Mix with electric mixer until smooth. There should be 3 1/2 cups of mashed sweet potatoes. Stir in butter and sugar.
4. Beat in eggs, one at a time.
5. Mix in spices, salt and evaporated milk.
6. Pour into unbaked pie crusts.
7. Bake in a 425u0b0 oven for 20 minutes.
8. Lower heat to 325u0b0 and bake 30 to 45 minutes longer or until knife inserted near center comes out clean.
9. Cool before serving.

sweet potatoes, butter, sugar, eggs, nutmeg, apple pie spice, salt, milk, dish pie crusts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=605877 (may not work)