| 3 | lg | Eggs, beaten |
| 1 | c | Granulated sugar |
| 2 | c | Cooked, mashed and sieved sweet potatoes (about 2 large or 3 small) |
| 1/3 | c | Milk |
| 1/3 | c | Light cream |
| 1/4 | c | Butter, melted |
| 1 | tb | Fresh orange juice |
| 1 | ts | Vanilla extract |
| 1/8 | ts | Lemon extract |
| 1 | lg | Pinch of freshly ground nutmeg (optional) |
| 1 | | Unbaked 10-inch Orange Crust Pie Pastry shell (recipe follows) |
| | ORANGE CRUST PIE PASTRY |
| 2 1/2 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 1/2 | c | Chilled shortening, cut into small pieces |
| 1 | ts | Grated orange rind |
| 6 | tb | Chilled orange juice (up to 8) |
| 2 | ts | Granulated sugar |
| 1/8 | ts | Finely grated nutmeg |
