Steam a few sweet potatoes and let get cold. Roll out four or five pie crusts, slice the sweet potatoes thin and lay in slices enough to a little more than cover the bottoms. Strew in sugar enough to cover the potato slices, and then half a dozen bits of butter size of filberts and one blade of mace broken up in each pie. Pour in a quarter cup of wine, or brandy and water and bake without a top crust slowly and dry.