Ingredients

• 1  recipe  Single-Crust Pie Pastry, see recipe, or 1 rolled refrigerated unbaked pie crust (1/2 of a 15-oz. pkg.)
• 2    eggs
• 3/4  cup  sugar
• 1  5-oz. can  evaporated milk
• 3  Tbsp.  butter, melted
• 1  tsp.  finely shredded lemon peel
•    Dash  ground nutmeg
• 2  medium  sweet potatoes peeled, cooked, and mashed (1-1/3 cups)

Directions

1. Preheat oven to 350 degrees F. Prepare pastry and line 9-inch pie plate.

2. In bowl beat eggs with whisk. Whisk in sugar, evaporated milk, butter, lemon peel, and nutmeg. Whisk in sweet potatoes until combined. Pour into crust-lined pie plate.

3. To prevent overbrowning, cover edges of pastry with foil. Bake 30 minutes. Uncover edges and bake 20 to 30 minutes more or until filling is set and knife inserted in center comes out clean. Cool completely. Cover and refrigerate within 2 hours after it cools. Makes 8 servings.