pastry for an 8″ double-crust pie

SWEET POTATO FILLING

3 eggs
3 tbs molasses
1 cup packed dark brown sugar
1/4 tsp salt
2 1/2 tbs pumpkin pie spice
1 tsp cinnamon
2 cups mashed sweet potatoes (drained canned OR peeled & boiled fresh)
1 (12 oz) can evaporated milk

preheat the oven to 450 degrees.

divide the pastry dough in half. one at a time, roll out each half on a lightly floured surface or pastry cloth into a 10″-11″ circle. gently fold the dough in half and then again into quarters, for easier handling. put each half in an 8″ aluminum pie plate, unfold, and use your fingertips to fit the dough into the pan. trim the overhanging edges. press the edges of the crust into place around the rim of the pie plate, and flute or crimp. refrigerate until ready to use.

make the filling. in a large bowl, with an electric mixer, beat the eggs, molasses, and brown sugar until light. beat in the salt, pumpkin pie spice, and cinnamon. blend in the sweet potatoes and evaporated milk. pour the filling into the crusts, dividing it evenly.

bake in the center of the oven for 15 minutes. reduce the heat to 350 degrees and continue baking for 30 minutes, or until a cake tester or knife inserted into the center of the fillng comes out clean. let cool on wire racks.

makes 2 (8″) pies