Ingredients
1 pastry for a 9-inch double crust pie
4 cups peeled chopped sweet potatoes
1 1/2 cups white sugar
3 eggs
1/3 cup milk
1/4 cup margarine
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/3 teaspoon ground cloves
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Short dough blade for food processor — pie crust, pasta, bread dough
Rolling lattice cutter — instant lattice top for pies
Clean yolk-white separation — essential for meringues and custards
Stand mixer for bread dough, pastry, meringues, butter churning
Ball-bearing American rolling pin — even pressure for pie dough
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Short dough blade for food processor — pie crust, pasta, bread dough
Rolling lattice cutter — instant lattice top for pies
Clean yolk-white separation — essential for meringues and custards
Stand mixer for bread dough, pastry, meringues, butter churning
Ball-bearing American rolling pin — even pressure for pie dough
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preheat oven to 350 degrees f (175 degrees c). press the pie pastries into two 9-inch pie dishes. place sweet potatoes into a large pot and cover with water; bring to a boil, reduce heat to medium-low, and simmer until tender, 15 to 20 minutes. drain potatoes and let cool. beat potatoes, sugar, eggs, milk, margarine, vanilla extract, lemon extract, cloves, and allspice together in a bowl until smooth; pour into the prepared crusts. bake in the preheated oven until pies are set in the middle, 40 to 60 minutes.