8 med Sweet potatoes
2 L eggs
¼ C Heavy Cream
1 C Melted Whipped Butter
1 T Vanilla Extract
3 tsp Igotchu Sweet Potato Seasoning
1 ½ C Sugar
2 Pie Shells
Preheat oven to 350 degrees. Wash, peel and quarter sweet potatoes. Place quartered sweet potatoes in large pot cover with water 1 inch above potatoes. Bring Pot to boil over medium high heat and boil for 20 minutes until potatoes are fork tender. Drain sweet potatoes in colander and place in large mixing bowl. Add melted butter, vanilla extract and mix well with hand mixer for 2 to 3 minutes until blended. In small bowl combine sugar and Igotchu sweet potato seasoning and mix well. Add sugar mixture and to sweet potato mixture and mix again to combine another 2 minutes. Add 2 large eggs and heavy cream and mix again for 2 minutes. Place 2 empty pie shells in oven and bake for 7 minutes. Pour and divide sweet potato mixture into the pie shells. Place pies on center oven rack and bake 1 ½ to 2 hours until knife inserted in middle comes out clean
