Ingredients:

4 Sweet Potatoes

1 Cup of Evaporated Milk

1 tsp. of Vanilla Extract

1 tsp. of Lemon Zest

½ stick of butter

¼ tsp. of salt

¼ tsp. of cinnamon

¼ tsp. of ground cloves

½ tsp. of Lemon Juice

2 cups Brown Sugar

2 Eggs

¼ cup of Flour

9 inch unbaked pie crust (2 deep dish)

Preparation

Preheat the oven to 350 degrees F. Polk holes into the bottom of the crust along the sides with a fork. Place in oven for 8 min. let it cool on the counter until sweet potato mixture is made. Place all 4 sweet potatoes on a baking sheet in a 350-degree oven. Cook potatoes until done (to tell if the potatoes are done use a fork to pierce the potatoes if it goes all the way through and feels soft its done) then remove from oven and rest until cool to the touch. Meanwhile mix butter, eggs, and sugar until incorporated. Peel potatoes and add to the eggs mixture, blend well. Then add the zest, lemon juice, cinnamon, salt, milk, vanilla extract, and ground cloves and blend well. If the mixture is very loose, add the ¼ cup of flour to help thicken up the pie. Pour the sweet potato mixture into the pie shell and bake for 30 to 45 minutes. Continuously check on your pie if it jiggles when you pull it out its not ready. The pie should be very firm (a good tester is to use a toothpick or knife in the center of the pie if it comes out clean then its ready). Remove the pie from the oven cover and let it rest for 10 minutes or until cool to the touch. Then serve with vanilla ice cream, pecan ice cream, praline ice cream, or simple whipped cream.

*Makes 2 full deep dish pies or 4 regular pies*