Southern Sweet Potato or Canned Pumpkin Pie

By Hklbrries

Tip: 1 1/2 cups canned pumpkin can be substituted for sweet potatoes; omit nutmeg and add 2 tsp pumpkin pie spice.

Ingredients

• One cooked pie crust using 9-inch pan with fluted or braided edges
• 2 medium sweet potatoes
• 1 cup sugar
• 1 cup firmly packed brown sugar
• 1/3 cup margarine or butter, melted
• 3/4 cup milk
• 1 tsp nutmeg
• 1 tsp vanilla
• 2 eggs, slightly beaten

Preparation

Step 1

Boil sweet potatoes in small amount of water until soft when tested with fork; drain potatoes, then peel and mash them. Measure 1 1/2 cups of mashed sweet potatoes into large bowl. Whisk in remaining ingredients; blend well. Pour filling into pastry-lined pie pan. Bake at 425 F for 10 minutes. Reduce heat to 350 F and bake an additional 50 to 60 minutes or until filling is set and knife inserted in center comes out clean. Cover edge of crust with strips of foil after 30 minutes of baking to prevent excessive browning. Cool.