Sweet Potato Pie
1-2 sweet potatoes (1 pound total by weight)
½ cup butter, softened (2 sticks)
½ cup milk
½ cup white sugar
½ cup brown sugar (packed)
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ½ teaspoons vanilla extract
1 (9-inch) unbaked pie crust (freezer section at the grocery store)
Boil sweet potato whole or in large chunks in skin for 35 to 50 minutes, or until done. Remove the skin by running under water or letting it cool and pulling it off.
In a large bowl, add the butter, and mix well with a hand mixer (stand mixer will work too, but it’s more difficult). Stir in milk, eggs, sugar, nutmeg, cinnamon and vanilla. Beat until mixture is smooth, no lumps, at medium speed. Pour filling into an unbaked pie crust.
Bake at 350 degrees F for 55 to 60 minutes, or until done (knife inserted in center comes out clean). Pie will puff up when baking and then sink down as it cools; that’s normal.
Sweet potatoes are said to be SUPER nutritious… one of the few foods considered “superfoods” by nutritional experts.