Twice Baked Sweet Potatos

6  small sweet potatos

2  Tbs. all purpose flour 

2  Tbs. packed brown sugar

2  Tbs. softened butter

1/4 c. chopped pecans

2  Tbs. softened butter

2  Tbs. half and half

1  tsp. pumpkin pie spice

1/4 tsp. salt

 Preheat oven 350 degrees. Cut each potato in half lenghways and place on a cookie sheet lined with foil.  Bake 45 minutes  until softened. Cool potatoes 10 minutes.

  Meanwhile, in small bowl, mix flour, brown sugar, 2 tablespoons butter and the pecans; set aside.

  Using spoon, scoop flesh into large bowl, being careful not to tear potato skins. Add 2 tablespoons butter, half-and-half, pumpkin pie spice and salt to potatoes. Mash potato mixture with potato masher or beat with electric mixer on medium speed until creamy. Spoon potato mixture back into skins. Place filled potatoes in 13x9-inch pan.

 Sprinkle pecan mixture over tops of potatoes. Bake uncovered 15to 30 minutes or until topping is lightly browned and potatoes are hot.

Luscious Lemon Pie

                                   
4 eggs, seperated
1 c. sugar
1/4 tsp. cream of tartar
1/2 c. sugar
3 Tbs. lemon juice
1 Tbs. grated lemon rind
1/4 tsp. salt
2 cups whipping cream or 4 cups of coolwhip

Beat 4 egg whites, gradually add 1 cup sugar and cream of tartar.  Beat until stiff.  Spread half of mixture onto bottom and sides of greased 9 inch pie pan.
Bake at 350 degrees for 45-60 minutes. Cool.
Take 4 egg yolks and beat slightly.  Stir in 1/2 cup sugar, 3 Tbs. lemon juice and 1 Tbs. grated lemon rind, 1/4 tsp. salt.  Cook until thickened on medium heat. Takes about 4-5 minutes, stirring constantly.  Cool.
Whip 2 cups whipping cream or 2 c. coolwhip and fold 1/2 of whip cream into lemon mixture.  Pour into cooled meringue shell.  Top with the remaining whip cream or cool whip.  Chill for 24 hours.