Step 1

Preheat oven to 350 F.

Step 2

Cover whole sweetpotatoes in water and boil for 20 minutes or until soft and done. Remove, cool and discard sweetpotato skins. Save 1 cup of the cooking liquid. Cool, then slice enough of the sweetpotatoes to yield 4 cups.

Step 3

Line pie plate with 1 crust. Layer sweet potato slices in pie crust, filling to edges.

Step 4

Combine 2 cups sugar with 3/4 of the reserved cooking liquid and pour over sweetpotatoes. Add additional liquid if necessary to just cover sweetpotatoes.

Step 5

Sprinkle pie with nutmeg and dot with butter.

Step 6

Cut second pie crust into 1/2-inch strips and crisscross on top of sweetpotatoes to make a lattice covering. Crimp the pastry edges together. Dust the top of pie with remaining 1 cup sugar.

Step 7

Bake in oven for 40 to 45 minutes or until top crust is browned. Cool before serving.