Pi Day brought a Sweet Potato Pie in my kitchen. It was absolutely the best pie I’ve ever made. I adapted two recipes slightly.
For my own records, I used a pie crust recipe from a local church cookbook, substituting lard for the Crisco.
I based my filling recipe on the one found here at food.com with two substitutions: 3 eggs rather than just the one, to make a custardy pie, and 6-7 oz of evap milk, approx half the 12oz can, rather than a 5 oz can.
Baked starting at 400 for 20 minutes, then reduced to 350 for the rest of an hour to hour and ten.