My mother got the original recipe from her mother, who got it from her mother, or my mom’s grandmother. It has always been a sort of tradition for her and her family to make this dessert for the holidays, and especially Thanksgiving.

   Gather ingredients: Two pounds or six extra-large, sweet potatoes. Two nine-inch-deep dish pie crusts. One stick of unsalted butter. One 12-ounce can of evaporated milk. One and ½ to 2 cups of sugar. 

   Preheat the oven to 350 for the pie crust.

   While the crust is preheating, gather about 2 pounds or 6 extra-large sweet potatoes.

   Put them in an extra-large pot filled with water just to cover the potatoes until boiled, or until fork tender.

   Take your two 9-inch-deep dish pie crusts, and poke holes with a fork all around the pie crust, then put it in the oven after it is done preheating for 8-10 mins or until golden brown. 

   Peel sweet potatoes after boiling, or after about 45 minutes. Then put them in a large mixing bowl with one stick of butter, and one can of evaporated milk. Mash together until incorporated. Then preheat the oven to 375.

   Spices: 2 Tbsp of cinnamon. Tsp and ½ of allspice. 1 tsp of cloves. 2 tsp of nutmeg. 2 tbsp of vanilla (All to taste, she likes to put lots of spices in the recipe) in the mixing bowl.

   Once mixed in the mixing bowl, separate the mixture into two pie crusts evenly. 

   Smooth the top of each pie with a rubber spatula, then put the pies into your preheated oven for 45 minutes, or until an inserted toothpick comes out dry.

   Take out the pies and let them come to room temperature before serving.

   Can be served with whipped cream or ice cream.

   This recipe is mainly subjective with the amounts you wish to incorporate, my moms only note is to make sure the consistency is not runny, but that should not be an issue with the recipe provided.