Rose's Sweet Potato Pie
Place sweet potatoes in a large pot. Cover with water by 3 inches and bring to a boil over high heat. Reduce heat to maintain a simmer and cook, partially covered, until the sweet potatoes are tender when pierced with the tip of a paring knife, about 45 minutes. Transfer the sweet potatoes to a plate and set aside until cool enough to handle, about 20 minutes.Advertisement
Meanwhile, preheat oven to 400 degrees F.
Peel the sweet potatoes and place in a large bowl. Add granulated sugar and brown sugar; whisk or beat with an electric mixer until smooth. Beat in eggs, butter, vanilla extract, cinnamon, nutmeg, ginger and lemon extract. Gently whisk in condensed milk just until combined.
Divide the filling between pie shells. Place the pies in the oven and immediately reduce the heat to 350 degrees F. Bake until the centers are firm, 1 hour to 1 hour 10 minutes. Allow to cool for at least 1 hour before serving.
To make ahead: Refrigerate, loosely covered, for up to 2 days.