Festival Winning Sweet Potato Pie

1/2 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box (1 crust)

2 1/2 cups (625 mL) mashed cooked sweet potatoes (2 large or 3 medium)

2 cups (500 mL) granulated sugar

2 eggs, beaten

1/2 cup (125 mL) unsalted butter, melted

1 1/2 tsp (7 mL) vanilla

1/2 cup (125 mL) evaporated milk

2 tbsp (25 mL) maple-flavoured syrup

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1

Heat oven to 450ºF. Bake and cool crusts as directed on box for One-Crust Baked Pie Shell. Reduce oven temperature to 350ºF.
2

In medium bowl, stir together remaining ingredients, adding syrup last. Pour into pie crusts. Cover edge of crust with 2 to 3 inch strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
3

Bake 45 to 50 minutes or until centre is set and knife inserted in centre comes out clean. Cool on wire rack 2 hours. Cover and refrigerate any remaining pie.