Do you like pumpkin pie? Then you will like sweet potato pie. Sweet potatoes are a favorite of mine. Every October a farmer from the Carolinas brings a truck load of sweet potatoes to the parking lot in front of Janet's Hair Salon. I buy a big box of them, about 20 pounds. It takes me all year to eat them,. Thank goodness they store well at room temperature. Come August, there are a few green sprouts, but the sweet potatoes are still fine. This recipe is a good way to use up those from last year as you wait for the new crop. By the way, a 16 ounce can of mashed sweet potatoes equals 2 cups.

SWEET POTATO PIE
2 eggs, slightly beaten
2 cups cooked mashed sweet potatoes
3/4 cup white sugar
1/2 teaspoon salt
1 tablespoon flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 1/2 cups evaporated milk
Unbaked 10 inch pie shell

Beat eggs slightly in big mixing bowl. Add sweet potatoes, sugar, salt and spices. Beat until well combined. Continuing to beat, add evaporated milk. Pour into prepared pie shell. Bake at 350 F. for 45 to 55 minutes or until filling is set to within 2 inches of center. Serve warm or cold. If serving cold, top with a dollop of whipped topping.