This creamy sweet potato pie is subtly spiced and slices beautifully! We suggest baking up a few sweet potato pies around the holidays to give to friends and family. — North Carolina Sweet Potato Commission
Ingredients
2 medium sweet potatoes (about 1-1/2 pounds), peeled and cubed
1/3 cup butter, softened
1/2 cup sugar
2 large eggs at room temperature, lightly beaten
3/4 cup evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 unbaked pastry shell (9 inches)
Whipped Cream For Serving(Optional)
Directions
Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature.
In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, two cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into pie shell. Bake at 425° for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, about 35-40 minutes longer. Cool. Store in refrigerator.