SWEET POTATO CUSTARD FILLING

1 (10-inch) pie shell, chilled
3 large eggs, beaten
1 cup granulated sugar
2 cups cooked, mashed and sieved sweet potatoes (about 2 large or 3 small potatoes)
1/2 cup milk
1/2 cup half and half
1/4 cup butter or margarine, melted
1 tablespoon orange juice
1 teaspoon vanilla extract
1/8 teaspoon lemon extract
Generous pinch freshly grated or ground nutmeg (optional)

Preheat oven to 350 degrees F.

In medium bowl combine eggs, sugar and sweet potatoes; beat well.

Mix in milk and half and half; blend in butter, orange juice, vanilla and lemon extracts, and nutmeg if used. Pour into chilled crust.

Bake 40-45 minutes or until knife inserted in center of filling comes out clean.

Makes one 10-inch pie
From: Recipelink.com
Source: Old newspaper recipe clipping