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1. Add sweet potatoes to large saucepan or stockpot. Cover with water and bring to a boil.
2. Boil 45 minutes, or until tender.
3. Preheat oven to 350 F.
4. Place sweet potatoes in colander. Run cold water over potatoes.
5. Remove potato peel.
6. Add sweet potato pulp to large bowl.
7. Use fork to gently break sweet potatoes apart.
8. Add butter to sweet potatoes. Mix butter and potatoes with mixer.
9. Add sugar, milk, eggs, nutmeg, cinnamon, and vanilla.
10. Beat with mixer until smooth.
11. Pour sweet potato mixture into piecrust.
12. Bake 50-60 minutes. Remove from oven. Cool partially before serving.
Note:
13. Pie will puff up during baking, but sink as it cools.
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