Ingredients
Dough for 2 single-crust pies4 large eggs1 can (12 ounces) evaporated milk1-1/4 cups sugar3/4 cup butter, melted2 teaspoons ground cinnamon2 teaspoons pumpkin pie spice1 teaspoon vanilla extract1 teaspoon lemon extract1/2 teaspoon ground nutmeg1/2 teaspoon salt4 cups mashed cooked sweet potatoesWhipped cream, optional
Preparation
Preheat oven to 425°. On a lightly floured surface, roll dough into two 1/8-in.-thick circles; transfer to two 9-in. pie plates. Trim crusts to 1/2 in. beyond rim of plates; flute edges. Refrigerate 30 minutes.
In a large bowl, whisk eggs, milk, sugar, butter, cinnamon, pumpkin spice, vanilla, lemon extract, nutmeg and salt; beat in sweet potatoes. Pour into crusts. Bake 15 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cool completely on wire racks. If desired, serve with whipped cream. Store in the refrigerator.
