Sweet Potato Pie

[Mommom]

Sweet Potato Pie

Adapted from McCall's Cooking School

2 9-inch unbaked pie shells

1 can (40 oz) sweet potatoes or yams, drained
1/2 cup butter, melted and cooled
2 cups sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 can (5 oz) evaporated milk (not sweetened condensed milk)
4 large eggs, slightly beaten
1 teaspoon vanilla

1.  Prepared pie crusts.  Preheat oven to 375F.
2.  Prepare filling:  In the large of electric mixer, at low speed, mash the sweet potatoes.  Add the melted butter, sugar, cinnamon, ginger, cloves, nutmeg, evaporated milk, eggs and vanilla.  Beat on medium speed until mixture is thoroughly combined.
3.  Divide between prepared pie shells.  Bake about 1 hour or until filling is set in the center (when a knife inserted into the center comes out clean).  Remove from oven and let cool completely on wire rack.  Serve with whipped cream.