Cook sweet potato in boiling water to cover 30 minutes or until tender; drain.
Beat sweet potato and butter at medium speed with an electric mixer until smooth.
Add eggs and next 6 ingredients, beating well.
Prepare two 9” pieplates, by laying pastry into each one and crimping edges. Prick
with a fork.
Pour mixture evenly into each piecrust. Bake at 350° on lower oven rack for 45 to 50
minutes or until set.
Serve with Whipped cream if desired.