4 lg Sweet potatoes
1/2 c Margarine; softened
1 c Sugar
1 tb Nutmeg
1 9-inch pie shell
Peel potatoes and boil until soft. Drain. Add other ingredients and mix thoroughly. Put into pie crust. Serve 1 9-inch pie. Great topped with whipped cream or pecans. Formatted by Mary Wilson, BWVB02B. —–