YOLANDA’S YUMMIEST SWEET POTATO PIE

INGREDIENTS:
· 2 Pillsbury unbaked 9-inch pie shells
· 2 large cans Bruce’s Cut Sweet Potatoes, drained
· 1 stick of sweet cream butter, softened
· 1/3 cup Karo Dark Corn Syrup
· 1 tablespoon molasses
· 1/2 cup dark brown sugar
· 1 can Sweetened Condensed Milk
· 2 large eggs, beaten
· 2 teaspoons vanilla extract
· 1/8 teaspoon salt
· 2 tablespoons ground cinnamon
· 1 tablespoon ground nutmeg
· 1 pint Heavy Whipping Cream
· ½ cup confectioners sugar


DIRECTIONS:

1. PREHEAT oven to 425° F.

2. PRICK entire bottom of pie shells with fork, and BAKE for 15 minutes. Allow to cool.

3. MICROWAVE sweet potatoes and butter in large bowl for 3-4 minutes. Mash thoroughly
with fork. Stir in Karo syrup, molasses, brown sugar, condensed milk, and eggs. Stir in
vanilla extract, salt, cinnamon and nutmeg.

4. POUR mixture into prepared pie shells.

5. BAKE at 425° F for 15 minutes. Reduce heat to 350° F and continue to bake for 30 to 40
minutes, or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.

6. WHIP heavy cream together with confectioner’s sugar until soft peaks form.