Sweet potato pie

Preheat the oven to 425 degrees F. (If you plan to make the decorative leaves, roll out the second crust and cut the leaves according to the package decorations and place them on a sheet pan lined with parchment paper and set aside in the refrigerator.)

Fit the unbaked pie shell in a pie pan. In a large bowl, beat the eggs slightly. Add sweet potatoes, sugar, and seasonings; blend well. Slowly add the molasses, maple syrup and evaporated skimmed milk, stirring until well mixed. Add liquor. Pour into the pie shell.

Baked in a preheated 425 degree F oven for 15 minutes. Reduce the oven temperature to 350 degrees F. (If using the decorative leaves around the edges, remove the pie from the oven and decorate the edges. Brush the leaves with an egg wash (1 beaten egg mixed with 2 teaspoons water) Bake the pie for 40 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Yield: 6 to 8 servings.

If you want to decorate the top of the pie with the leaves, brush remaining leaves with egg wash and bake on a sheet pan lined with parchment paper in a 375 degree F oven for 10 to 15 minutes, taking care not to burn them. When pastry is cooled, decorate the top of the pie with the leaves.