Sweet Potato Pie
Pastry for 9-Inch One-Crust Pie -- (see recipe)
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (23 ounce) can sweet potatoes -- drained and mashed (1 3/4 to 2 cups)
1 (12 ounce) can evaporated milk
Whipped Cream, if desired
Heat oven to 425º. Prepare Pastry. Beat eggs slightly in 2-quart bowl with hand beater; beat in remaining ingredients except whipped cream. Place pastry-lined pie plate on oven rack; pour sweet potato mixture into plate.
Cover edge with 2-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 15 minutes.
Reduce oven temperature to 350º. Bake until knife inserted in center comes out clean, 45 to 50 minutes. Refrigerate until chilled, at least 4 hours.
Serve with whipped cream, if desired. Immediately refrigerate remaining pie.