Food Town Creamy Sweet Potato Pie

Prep: 5 min, Cook: 1 hr 45 min

INGREDIENTS

• 1 pound sweet potatoes (about 3 medium; 2 cups mashed)
• 6 tablespoons butter softened
• 14 ounces sweetened condensed milk
• 2 eggs beaten
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• pie crust
• whipped cream (optional)

DIRECTION

1. Scrub sweet potatoes and poke several holes in them with a fork. Place them in a baking dish or line an oven rack with aluminum foil.
2. Bake at 425°F (220°C) 40-50 minutes. When cool enough to handle, scoop 2 cups of sweet potato out of the skin.
3. Press your favorite pie crust dough into a 9-inch pie pan. Line with foil and fill with pie weights.
4. Bake at 425°F (220°C) for 12-15 minutes, until the edge of the crust just begins to turn golden brown.
5. Reduce the temperature to 350°F (180°C). Remove the pie weights and bake an additioanl 5 minutes. Remove the crust from the oven and set aside to cool while you make the filling.
6. Mix potatoes and butter together using a potato masher or an electric mixer. Add remaining ingredients and mix well.
7. Pour into a pie shell and place a pie shield or foil over the curst edges. Bake at 350°F (180°C) for 40-50 minutes. The pie should jiggle just a little in the center. A knife inserted into the edge of the pie should come out clean.
8. Cool at room temperature for 2 hours and then chill completely in the refrigerator.

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