Filling:
2 pounds of sweet potato
1 cup butter
2 cups sugar
1 cup milk
4 eggs
1 tsp ground nutmeg
1 tsp ground cinnamon
1/2 tsp ground allspice
2 tsp vanilla extract
Boil, skin and mash the sweet potato. Add butter, sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat or mash until smooth. Pour filling into two unbaked pie crusts. Bake at 350 degrees F about an hour, or until a butterknife inserted in center comes out clean.
Pie crusts:
2 1/4 cups flour
1/2 tsp salt
3/4 cup lard at room temp
7-8 tbs cold water
Combine flour and salt in a bowl, and stir a bit. Use a pastry blender to just barely get the lard cut into the flour, just so the flour has all been touched by the lard. Sprinkle cold water while stirring occasionally, until the dough forms a ball easily. If it's too crumbly, sprinkle a bit more water. Form the dough into two equal balls. Roll each out ball of dough into a circle and use the resulting crusts to line the bottom of two pie pans.
