Roasted Sweet Potatoes
- 4 large sweet potatoes
- 1/4 cup of canola oil
- 2 tablespoons of garlic powder
Preheat the oven to 375. Peel and chop the sweet potatoes to one inch cubes. Place in a large casserole dish. Drizzle with the canola oil and sprinkle with the garlic powder. Mix together and roast in the oven for 45 minutes, until very brown.
- 3/4 cup sugar
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 2 large eggs
- 1 can (15 oz.) Libby's 100% Pure Pumpkin
- 1 can (12 fl. oz.) Carnation Evaporated Milk
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Mix sugar, salt, cinnmaon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425 degrees F for 15 minutes. Reduce temperature to 350 degrees F.; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Do not freeze pie.