Sweet Potato Pie

Ingredients:
2 cups cooked & mashed sweet potatoes
2 medium eggs
1 & 1/4 cups evaporated milk
85g (3 oz.) white sugar
1/2 tsp. salt
1/2 tsp. ground Cinnamon
1/2 tsp. ground Nutmeg
1/4 tsp. ground Ginger
1/8 tsp. ground Cloves
1/2 tsp. lemon juice
1 tsp. Vanilla extract or essence
4 Tbsp. melted butter or margarine
1 unbaked Jus-rol shortcrust sheet
A deep 9 inch pie dish

This is a very popular dessert in our house & it's not sickly sweet.  It's very similar to pumpkin pie, but I think it's even better & you don't have to wait for that 2 month window of the year when pumpkins are available.  Since we get great sweet potatoes year round over here, I make this quite often.  It goes so quickly in our house & visiting friends & family always want to take an extra piece with them, so I usually double the recipe & make 2 pies at once.  

Method:
Preheat oven to 220 Celsius (425 F).  After you've peeled, cubed & boiled your sweet potatoes, mash them well.  Into a large bowl, put the sweet potatoes, evaporated milk, sugar, salt, cinnamon, nutmeg, ginger, cloves, lemon juice, vanilla, eggs & melted butter or margarine.  Blend by hand until smooth.  Roll out the shortcrust pastry to fit a deep 9 inch pie dish & line the dish with the pastry.  Pour the mixture into the unbaked crust.  Bake for 10 minutes in the preheated oven, then reduce the heat to 150 Celsius (300 F) & bake for about 50 minutes more or until the filling is firm.  Serve with whipped cream. 

Yum!