Here is my recipe for the Sweet Potato Pie.  I made this one recipe which would normally make 3 shallow dish round pies and used it all for a 9x13 biggie pie.  I used In A Pinch Pie crusts from the HMM lesson for my crust and just pressed instead of rolling with a pin to fit the pan and made a nice edging to hold in the filling.  I took the crusts out of the freezer and already had mashed cooked sweet potatoes in the freezer too.

Combine and beat until fluffy and smooth:

3 cups mashed sweet potatoes

3/4 cup butter, melted

1 1/2 cups brown sugar

1/4 tsp. salt

3/4 tsp. cinnamon

3/4 tsp. nutmeg

1/4 tsp. ginger

Add in 3/4 cup evaporated canned milk

Beat again until smooth.  Pour into an unbaked pie crust (3 round or 1 9x13 size) and bake at 400 degrees for 10 minutes and then at 350 degrees for 30 minutes.

NOTE: for the 9x13 pie I increased baking time at 400 for about 5 minutes and baking time at 350 for about 10 minutes.  Pie should be set and crust edges lightly golden.  Let cool before serving.

Serve with dollops of whipped topping -- BIG DOLLOPS!

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