1 1/2 cups cooked, peeled and mashed sweet potatoes
1 heaping teaspoon all-purpose flour
1 cup milk (canned, half and half, cream or whole milk)
1 cup of sugar
3 egg yolks
2 tablespoons margarine, melted
Mix all pie filling ingredients together and set aside or refrigerate until ready to pour into crust.

4 cups all-purpose flour
1 3/4 cups shortening (butter flavored)
2 teaspoons salt
1 tablespoon sugar
1 large egg
1/2 cup water
1 tablespoon white vinegar
Mix flour, shortening, salt, and sugar together with a pastry blender until well blended. Slightly beat egg, water, and vinegar together with a whisk and pour over the well-blended flour mixture. Mix all ingredients together with a fork. Divide crust into 4 equal parts. Roll each with a rolling pin and place it into 4 pie pans. Flute edges of the crust using a spoon.
(recipe yields 4 crusts - 3 may be used for more pies or frozen for future use)

Preheat oven to 350 degrees F.

Roll out 1 pie crust and place it in a pie plate. Pour the pie filling mixture into the crust filled pie plate making sure that all sides are even as well as the middle. Bake for 45 minutes or until pie is firm. Allow it to cool completely.