Recipe - Southern Sweet Potato Pie

15 ounce Package refrigerated
piecrusts
2 md Sweet potatoes
1 cup Sugar
1 cup Firmly packed brown sugar
1/3 cup Margarine or butter
Three fourths cup Milk
1 teaspoon Nutmeg
1 teaspoon Vanilla
2 Eggs, slightly beaten

Heat oven to 425 degrees. Prepare piecrust according to package directions
for filled onecrust pie using 9inch pie pan. Flute edges to stand 1/2
inch above rim, or use braided edge. Boil sweet potatoes in small amount of
water until soft when tested with fork; drain. Peel; mash. Measure 1 1/2
cups of mashed sweet potatoes into large bowl. Whisk in remaining
ingredients; blend well. Pour filling into pastrylined pie pan. Bake at
425 degrees for 10 minutes. Reduce heat to 350 degrees and bake an
additional 50 to 60 minutes, or until filling is set and knife inserted in
center comes out clean. Cover edge of crust with strips of foil after 30
minutes to prevent excessive browning. Cool. Makes 8 servings. NOTE: 1 1/2
cups of canned pumpkin can be substituted for sweet potaotes; omit nutmeg
and add 2 teaspoons pumpkinpie spice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini