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Creamy Sweet Potato Pie


1 frozen regular pie crust (bake following directions on pkg.; set aside)
3/4 c. brown sugar
2 tbsp. cornstarch
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 eggs
1 (16 oz.) can sweet potatoes (2 c.)
1 (12 oz.) can evaporated milk


Beat sweet potatoes until smooth. Set aside. Mix brown sugar, cornstarch and spices in 3-quart saucepan until well blended. Stir in eggs, sweet potatoes and evaporated milk until well blended. Cook over medium heat, stirring constantly, until mixture thickens and boils.

Boil and stir 2 minutes. Cool 5 minutes. Pour into pie crust. Refrigerate 3 hours. Spread top of pie with Ready Whip or any whipped cream. Refrigerate any remaining pie immediately.

Serves 6.

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