(by Kiana Corley)
(adapted from allrecipes.com)
1 lb. sweet potatoes
1/2 c. butter, softened
1 c. white sugar
1/2 c. milk
2 eggs
1/2 t. ground nutmeg
1/2 t. ground cinnamon
1 t. vanilla extract
9-in. unbaked pie crust (my mom makes one from scratch, with gluten-free flour)
Boil sweet potatoes whole in skin for 40 - 50 minutes, until softened.
Hold under cold water to cool, and remove the skin.
Preheat oven to 350 F.
Mash sweet potato in the bowl of an electric mixer.
Add butter, and mix well on medium speed.
Stir in sugar, milk, eggs, nutmeg, cinnamon, and vanilla.
Beat on medium speed until smooth.
Pour into unbaked pie crust.
Bake for 55 - 60 minutes, or until knife inserted in center comes out clean.
Pie will puff up like a soufflé and then sink down as it cools.
(Read If Music Be the Food of Love, the story that accompanies this recipe.)