Preheat oven to 450

Wrap cleaned sweet potatoes in aluminum foil and place on cookie sheet.

Place cookie sheet onto center rack and bake for approx 45 minutes or until tender (will be tender enough when a knife can pierce potato easily)

Once potatoes are cool enough to handle, remove skin and place in a medium sized pot. Smash them until there are no lumps

Mix in packed brown sugar, nutmeg, cinnamon, salt, the 1/2 stick butter, and one 5 oz can of evaporated milk. Cook on low flame for about 5 minutes, whipping with a wire whisk until butter and brown sugar are melted down and mixture is well blended, smooth and starts to bubble. Remove from fire and let cool in pot.

Add mixture to blender and blend until smooth and creamy

In a medium sized bowl, beat the three eggs with a fork. Add the second 5oz can of evaporated milk, granulated sugar and vanilla to the eggs and continue beating until creamy. Pour the cooled sweet potato mixture from blender into a large bowl. Stir in the egg mixture. Mix thoroughly with a whisk and refrigerate mixture overnight or use immediately.

Remove the crust from the freezer and add the sweet potato filling until almost full

For best results, place pies on cookie sheet

Bake at 450 for ten minutes then turn oven to 325 (300 with the convection fan turned on) and bake for 1 hour more, or until edges and center are raised and puffed and the center only shakes slightly.

Remove from oven. Let cool on a wire rack for 1 hour before serving.

Makes approx 2 pies, or one deep dish pie