Ingredients

• 1 unbaked pie crust, recipe follows*
• 1 1/2 cups cooked, peeled and mashed sweet potatoes
• 1 heaping teaspoon all-purpose flour
• 1 cup milk (canned, half and half, cream or whole milk)
• 1 cup sugar
• 3 egg yolks
• 1 teaspoon vanilla
• 1 teaspoon ground nutmeg
• 2 tablespoons margarine, melted

Directions

Pie Crust (recipe for 4 pie crusts):

4 cups all-purpose flour

1 3/4 cups shortening (butter flavored)

2 teaspoons salt

1 tablespoon sugar

1 large egg

1/2 cup water

1 tablespoon white vinegar

Mix flour, shortening, salt and sugar together with a pastry blender until well blended. Slightly beat egg, water and vinegar together with a whisk and pour over the well blended flour mixture. Mix all ingredients together with a fork. Divide crust into 4 equal parts. Roll each with a rolling pin and place into 4 pie pans. Flute edges of crust.

Yield: 4 pie crusts