Categories: Pies- Cobbler- Tarts

Ingredients

• 4 medium sweet potatoes
• 1/2 stick butter, softened
• 1/4 cup sugar
• 3/4 cup brown sugar
• 2 eggs, beaten
• 1 tsp. pure vanilla extract
• 2 tsp. ground cinnamon
• 1/8 tsp. ground ginger
• 1/8 tsp. ground nutmeg
• 1/8 tsp. ground allspice
• 1/2 tsp. salt
• 3/4 cup evaporated milk
• 1 (9-inch) unbaked, deep-dish frozen pie crust

Directions

1. Preheat oven to 350 degrees.

2. Prick each potato several times with a fork or knife, then bake in the oven for one hour on a baking sheet. When done, allow to cool. Split each potato with a knife and use a large spoon to scrape the pulp out of the skin. Transfer to a large bowl and mash. Set aside.

3. In a medium bowl, heat together butter, sugar and brown sugar until creamy. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and salt. Add evaporated milk and stir mixture into the reserved sweet potato pulp. Blend with a mixer until smooth and pour into the pie shell.

4. Bake on bottom rack of oven for 1 hour or until the center of pie is firm and a toothpick inserted in the middle comes out dry with no pie filling sticking to it. Serve warm with a dollop of whipped cream if desired.

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