1 pound of sweet potatoes
½ cup butter, softened
½ cup sugar
½ cup brown sugar
¾ cup evaporated milk
3 eggs
¼ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 tablespoon pure vanilla extract
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato and add ice, remove the skin when cold. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, evaporated milk, eggs, ginger, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into crust or an unbaked pie crust. Bake at 350 degrees for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
To make ginger snap crust; ½ box of ginger snap crumbled fine in a food processor, ½ pound of butter melted. Add ingredients to bowl mix well and press into pie pan forming about a ¼" crust
