Sweet potato pie is southern comfort food at its best.

Bethune Sweet Potato Pie

3 unbaked 9-inch prepared pie crusts
9 medium sweet potatoes (about 4 pounds)
1/4 cup margarine, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 large eggs, well beaten
2 egg whites
2 cups milk
1 tablespoon vanilla extract

1. For filling, boil sweet potatoes until tender. Peel and mash.
2. Heat oven to 350°F (175°C).
3. Combine margarine, sugar, brown sugar, salt and nutmeg in large bowl. Beat at medium speed of electric mixer until creamy. Beat in sweet potatoes until well mixed. Beat in eggs and egg whites. Beat in milk and vanilla slowly. Spoon into 3 unbaked pie shells, using about 4 cups filling per shell.
4. Bake for 50 to 60 minutes or until set. Cool to room temperature before serving. Refrigerate leftover pie.

Yield: Three 9-inch pies, approximately 6 to 8 slices each.