Lemony Sweet Potato Pie

2 cups mashed sweet potatoes
3 large eggs
1 can (5 ounces) evaporated milk
1/4 cup water
1/4 cup butter, melted
1-1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
1 cup sugar
1 unbaked pastry shell (9 inches)
Whipped cream

Preheat oven to 375°. Press mashed sweet potatoes through a sieve or food mill. In a large bowl, whisk the eggs, milk, water, butter and extracts.

Stir in the sugar and sweet potatoes.

Pour into shell.

Bake until a knife inserted in the center comes out clean, 50-60 minutes.

Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary.
Cool on a wire rack.

Serve pie with whipped cream. Refrigerate leftovers.