I love pie!
2 lb. sweet potatoes
1 package refrigerated piecrusts
1/2 cup butter, softened
3 large eggs
2/3 cup firmly packed light bown sugar
1/3 cup granulated sugar
1/2 cup sweetened condensed milk
1/2 cup evaporated milk
1 Tbsp. fresh lemon juice
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
*Directions*
1. Preheat oven to 400F. Bake sweet potatoes 50-55 minutes or until tender; remove from oven, and let cool 15 minutes. Increase oven temperature to 425F.
2. Meanwhile, fit 1 piecrust into each of 2 (9-inch) pie plates according to package directions. Line with aluminum foil, and fill each with pie weights or dried beans.
3. Bake at 425F for 7 minutes. Remove pie weights and foil, and bake 4 more minutes. Remove piecrustd to a wire rack. Decrease oven temperature to 350F.
4. Cut sweet potatoes in half lengthwise. Scoop out pulp into bowl of an electric mixer. Beat sweet potatoes and butter at medium speed until smooth. Add eggs and next 8 ingredients, beating well. Pour mixture evenly into prepared piecrusts.
5. Bake at 350F on lower oven rack 40-45 minutes or until set, shielding edges with aluminum foil to prevent excessive browning, if necessary. Store in refrigerator. Makes 16 servings.
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