My Mom's Sweet Potato Pie

Mom's sweet potato pies are a vital part of my family's Thanksgiving. This is a recipe she inherited from her mother. The blender incorporates ingredients so well that this makes a creamy pie beyond belief. Mom prefers her sweet potato pie without any spices at all, but I usually add pinch or two of the spices listed below. Also, in lieu of the glaze, we opt for a creamy refrigerated whipped topping, but I've included glaze directions as an option.

• Ready In: 50 mins
• Yields: 2 pies

Ingredients

• 2  unbaked pie shells
• 2 -2 1⁄2 cups  cooked sweet potatoes
• 1  cup sugar
• 1  tablespoon flour
• 2  eggs
• 1  cup evaporated milk
• 1⁄4 cup margarine
• 1  tablespoon vanilla
• 1⁄2 teaspoon cinnamon (optional)
• 1⁄4 teaspoon nutmeg (optional)
• 1  pinch clove (optional)

• GLAZE

• 2  tablespoons lemon juice (optional)
• 1  cup  sifted powdered sugar (optional)

Directions

1. Place pie shells in 350°F oven for about 5 minutes, or till just barely brown; set aside.
2. Place remaining pie ingredients in blender container and whirl till well-blended.
3. Pour equally into the 2 pie shells.
4. Place in 350°F oven; bake for 30 to 40 minutes, or till filling is set.
5. (Note: if crust begins to get too brown during cooking, use strips of aluminum foil along the crust ridges to keep from over-browning) While pie is cooking, glaze may be prepared: Place ingredients for glaze into mixing bowl and blend with electric mixer until smooth.
6. Drizzle glaze over pies while they are still warm.