1/2 c. butter or margarine
3 large eggs
1 c. sugar
1/2 c. sweetened condensed milk
1/2 c. evaporated milk
1 t. ground nutmeg
1 t. vanilla extract
1 t. lemon extract
1 (12-oz) package frozen deep-dish piecrusts, thawed
Garnishes: whipped cream, grated nutmeg
Cook sweet potato in boiling water to cover 30 minutes or until tender; drain. Beat sweet potato and butter at medium speed with an electric mixer until really smooth. Add eggs and next 6 ingredients, beating well. Pour mixture evenly into each piecrust. Bake 350 degrees on lower oven rack for 45 to 50 minutes or until set. Garnish, if desired. Yield: 2 9-inch pies.
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