A close cousin of pumpkin pie, this traditional sweet potato pie gets its creaminess from whipped sweet potatoes, evaporated milk, and sweetened condensed milk. Using refrigerated deep-dish pie crusts keeps it easy.
Cook sweet potato in boiling water to cover 30 minutes or until tender; drain.
Beat sweet potato and butter at medium speed with an electric mixer until smooth. Add eggs and next 6 ingredients, beating well. Pour mixture evenly into each piecrust.
Bake at 350° on lower oven rack for 45 to 50 minutes or until set. Garnish, if desired.
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