My-sweet-potato-pie

Yield: 4 Servings

Ingredients:

4 Huge Sweet Potatoes (really Big ones)
5 Eggs
2 c Firmly packed light brown Sugar
1 ts Salt
1 ts (to 1 1/2 ts) ginger -(depends on how much -you like ginger)
1 ts (to 1 1 /2 ts) cinnamon -(ditto above)
1/2 ts (to 1 ts) ground cloves -(ditto above)
2 ts Vanilla
1 c Whole milk - none of this Skim or 1% stuff --
1 c Melted unsalted butter - Okay you CAN use salted Butter
2 Nine inch pie shells

Instructions:

Bake the sweet potatoes until they are fully cooked...all soft and mushy. (Hint: bake them on a foil covered jellyroll pan...they tend to be messy when cooking.) When the potatoes are fully cooked remove from oven and cool a bit...then cut one potato in about half cover it in butter and eat it right up!!! You need only three and a half taters and they are so darn good fresh from the oven. Cook the remaining taters and then remove the skins....mash them up in a big ole bowl real good. Add the milk and dump the eggs where most of the milk has settled and beat 'em with our electric mixer (the KitchenAid Mixer bowl won't hold all the mix so use a hand mixer...) Slosh all the dry ingredients into the bowl and beat really really well. Sweet taters are filled with FIBER and they need a good deal of mixing. Lastly add the melted butter one half cup at the time mixing very well. Then just for good measure beat the dickens out of the whole thing for a couple more minutes. This should make enough for two good size pies and just enough left over for great bowl scraping. Pour the mix into the shells bake at 400 degrees for about an hour or until a knife is inserted and removed from the pie clean. Start checking in about 45 minutes...just to be on the safe and not burned side. Remove from oven cool eat for breakfast lunch or dinner Recipe By :Anna J McKellar adpt from Complete pie Cookbook