Ingredients
- 2 large Beauregard Sweet Potato (about 2 cups of puree)
- 1/2 cup butter, softened
- 1/2 cup milk
- 1 cup white sugar
- 3 medium eggs
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 (9-inch) unbaked pie crust
Instructions
- Place whole sweet potatoes in pot and cover with water; bring to a boil. Cook until tender when pierced with a fork, 40 to 50 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Drain the sweet potato and cool briefly under cold running water.
- Remove and discard the skin. Break sweet potato flesh apart and place in a bowl.
- Add butter and mix until well combined.
- Add sugar, milk, eggs, nutmeg, cinnamon, and vanilla; beat on medium speed until mixture is smooth.
- Pour filling into unbaked pie crust.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes.
- Loosely cover the crust edges with aluminum foil if they begin to brown too quickly. The pie will be puffed like a soufflé when it comes out of the oven but will deflate as it cools.
- Let pie cool completely before serving.
