Sweet Potato Pie ala Nita

Preheat Oven to 375 Degrees F.

1 Pillsbury Refrigerated Pie Crust, as directed

1 1/2 pounds baked sweet potatoes (red pulp potatoes, if you can find
them)
1/2 cup (1 stick) butter, softened
1 cup granulated sugar and 1/2 cup dark brown sugar, firmly packed
OR,
1 1/2 cups granulated sugar
3 (large) or 4 (not so large) fresh eggs, beaten
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves -- no more (optional)
juice of 1/2 fresh lemon
1 teaspoon Pure Vanilla Extract
1/2 cup Half & Half or Cream
1 teaspoon salt
1/8 teaspoon black pepper

Sweetened real whipped cream for serving!

Wash potatoes well.

Dry them off with paper towels. Then put oil or bacon drippings on a paper
towel and coat the outside of the potatoes thoroughly with this. Put
potatoes on a baking sheet and bake at 375 Degrees F. until fork tender.
Cool well. OR cook the potatoes by dropping in boiling water and cook
until soft and tender. Cool well. Peel cooled, cooked potatoes and mash 2
1/2 cups of the pulp in a large bowl with the butter and sugar, mixing
well. Add eggs and beat in one at a time. Mix in lemon juice, spices* and
Half & Half or Cream. Pour into 10 inch unbaked pie shell. Bake in
preheated oven at 375 degrees, or until center is firm.

* If you don't have all these spices, use Apple Pie Spice, but be sure to
use
the cinnamon.

Nita Holleman


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