Ingredients

• 2 (9 inch) frozen pie crusts
• 1 (29 ounce) can sweet potatoes in light syrup (Princella)
• 1 (14 ounce) can sweetened condensed milk (Borden)
• 2 eggs
• 2 1/2 teaspoons pumpkin pie spice (or 1 1/4 teaspoons cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg and 1/4 teaspoon cloves)
• 1 teaspoon vanilla extract
• 1 pint heavy whipping cream
• 1/3 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 pinch salt
• Cool Whip
• ground cinnamon, sprinkled

Instructions

1. PREHEAT oven to 375 degrees F.

2. ADD sweet potatoes (including syrup) to a food processor with remaining FILLING ingredients.

3. PROCESS the FILLING mixture until smooth.

4. POUR mixture into two 9-inch frozen pie shells.

5. BAKE 55-65 minutes (centers will still move slightly).

6. PLACE pies on wire racks to cool.

7. WHIP heavy whipping cream into a medium bowl with electric beater until it thickens; add remaining TOPPING ingredients gradually and continue whipping until peaks form.

8. SPREAD whipped cream TOPPING over cooled pies.

9. DUST each pie with ground cinnamon if desired as a GARNISH for either TOPPING.

10. SLICE, serve and enjoy!