Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: whip butter into mashed sweet potatoes. beat eggs and blend with potato mixture. mix in evaporated milk, brown sugar, corn syrup, vanilla, ginger, cinnamon and nutmeg. pour mixture into pie shell and bake at 375 degrees for 35 to 45 minutes. serve with whipped cream or cool whip.

Target recipe: combine all ingredients and mix well. pour into one extra large or 2 - 3 smaller pie crusts, depending on the size of your pan. do not overfill ! extra filling is easily cooked in a small oven proof dish along side the pies. notes: i use canned plain pumpkin but for the sweet potato variation i poke fresh ones with a fork and microwave until tender. i've only made the sweet potato pie once. cook time is 15 minutes at 450 degrees f. and then turn the oven down to 350 degrees f. for another half hour or until table knife inserted in center of pie comes out clean.