Recipe#346

Servings: YIELD: 100 Portions (17 Pies)
Portions: 1/6 Pie Each
Pan Size: 9-inch Pie Pan
Temperature: 425 degrees F. Oven

INGREDIENTS

17-1 crust pie shells, unbaked
2 gal (12 lb or 10 2/3-No. 3 vac cn) sweet potatoes, canned, vacuum packed
1 1/4 qt. (24 eggs) eggs, whole, slightly beaten
3 1/2 cups (1 lb 8 oz) sugar, granulated
1 1/2 qt. (2 lb 4 oz) sugar, brown
1 tbsp. salt
5 tbsp. (1 1/4 oz) cinnamon, ground
2 tbsp. nutmeg, ground
2 tbsp. ginger, ground
1 tbsp. cloves, ground
2 7/8 cups (13 oz) milk, nonfat, dry
3 3/4 qt. water, warm
2/3 cup (5 oz) butter or margarine, melted

INSTRUCTIONS

Prepare One-Crust Pie Shells. Set aside. Place sweet potatoes in mixer bowl. Use beater at medium speed and beat for 5 minutes or until smooth. Combine eggs, sugars, salt, cinnamon, nutmeg, ginger, and cloves. Stir constantly to blend thoroughly. Add to mashed sweet potato mixture. Reconstitute milk with water. Add with butter or margarine to sweet potato mixture; beat on low speed until thoroughly blended. Pour about 2 3/4 to 3 cups filling into each unbaked pie shell. Bake 45 to 55 minutes, or until knife inserted into filling comes out clean. Center may be soft but will set when cool.

NOTE: 1. 1 gal other types of milk may be substituted for nonfat dry milk and water.
2. l0-No. 2 1/2 cn canned sweet potatoes, drained, may be used.
3. If a thicker pie is desired, use 13 pie shells Pour about 3 1/2 cups filling into each unbaked pie shell. Cut 8 wedges per pie.