Sweet Potato Pie
- 9-Inch pie crust
- 1 cup sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 1/4 cups evaporated milk, or half-and-half
- 2 eggs, beaten well
- 1 1/2 cups mashed, cooked, sweet potatoes (about 1 1/2 pounds)
- 3 tbsp butter, melted
- 1 tsp vanilla extract
To cook sweet potatoes, place 1 1/2 pounds whole, unpealed, sweet potatoes in a large pot with water to cover by 2 inches. Bring to a rolling boil over high heat. Reduce this heat to maintain a gentle boil and cook until the sweet potatoes are very tender. Depending on the size and shape, this will take between 15 and 30 minutes. Drain the sweet potatoes, and set them out on a platter until cool enough to handle. Peel the sweet potatoes, mash them well, and measure out 1 1/2 cups.
Heat oven to 375 degrees. Line a 9 inch pie pan with crust, and then crimp the edges decoratively.
Combine sugar, cinnamon, nutmeg, and salt in a large bowl. Use a fork or a whisk to stir them together well. Add the milk and eggs, and stir to mix everything together evenly. Add the sweet potatoes, butter, and vanilla. Mix them together well, stirring them into the egg mixture carefully, until you have a thick, smooth, and evenly combined pie filling.
Pour the filling into the pie crust and place it on the middle rack of the oven. Bake until the edges puff up and the center is fairly firm, wiggly only a little with you gently nudge the pan, 50-55 minutes.
Place the pie on a cooling rack or on a folded kitchen towel and let cool for 30 minutes. Serve warm or at room temperature.