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Tuesday, April 28, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Pandora Gil
  • two 2 lb. 8 oz. cans yams
  • 4 large eggs
  • 1 cup sugar
  • 1â�„2 tsp. cinnamon
  • 1â�„2 tsp. nutmeg
  • 1â�„2 tsp. ginger
  • 1 stick butter
  • 1â�„2 cup evaporated milk
  • 1â�„2 TBS vanilla flavoring
  • 1â�„2 TBS lemon flavoring
  • 1 pie crust
Boil yams for two minutes in their juice.
Drain, and mash them with a potato masher. Add butter and stir until melted. Add the other ingredients. Mix for one minute at low speed, then mix for two minutes on medium speed.
Pour into a pie crust. Bake at 350 degrees for 30 to 45 minutes or until firm in the center. To assure a crust that browns well and does not get soggy on the bottom, start the pie on a lower oven rack for 20 minutes, then move the pie to an upper oven rack so that it will brown on top.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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