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1.
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Boil sweet potato whole in skin for 40 to 50 minutes, or until done.
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Run cold water over the sweet potato, and remove the skin.
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2.
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Break apart sweet potato in a bowl.
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Add butter, and mix well with mixer.
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Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla.
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Beat on medium speed until mixture is smooth.
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Pour filling into an unbaked pie crust.
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3.
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Bake at 350*F. for 55 to 60 minutes, or until knife inserted in center comes out clean.
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Pie will puff up like a souffle, and then will sink down as it cools.
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My Notes: Don't store the boiled sweet potatoes in the fridge when you don't have time to make the pie right then -- it separates a bit and makes the pie grainier than it needs to be.
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It's much smoother when the directions are followed and it's mixed right after boiling and peeling.
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I use evaporated milk instead of regular milk.
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I add a 1/4 tsp of cloves and ginger and 2 tbsp of lemon juice.
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The lemon enhances the tast of the potatoes.
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I also add a 1 tbsp flour to the mixture to thicken up a bit.
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Last, I I halve the white sugar and replace with brown sugar.
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Try this and you won't be disappointed.
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If you didn't have an hour to bake or boil the potatoes, so I used a 17.2 oz can of sweet potatoes instead of 1 pound of fresh.
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I didn't even warm them so they would be similar to the cooked, fresh sweet potatoes!
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I just opened the can, drained them, and threw them in the mixing bowl with the softened butter.
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I had to mix with electric mixer for a while until most of the lumps were out, but then just followed the recipe as written.
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I added just a little more milk since the can was a little over 1 lb.
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The pie was great, and saved me over an hour of prep time.
