I've been making this pie for over 30 years and I still love it, preferring it to pumpkin any day. I make it every holiday and lots of times inbetween. I take it w/ me for lunch and my kids enjoyed it in their lunchboxes back in the day. I hope you all enjoy it as much as we have! UPDATE: Taking the advice of a friend (Thanks, Julie!) I skipped the crust and poured the filling into a well-buttered pie pan and baked as usual. Not only is it easier, there are less fat and carbs too! Besides... everyone likes the filling best anyway... :D
- Combine mashed sweet potato, milk, sugar, spices, vanilla, and eggs in bowl; stir til blended. (I use a hand mixer.).
- Turn into pie shell.
- Bake at 450 degrees for 10 minutes; reduce heat to 350 and continue baking for 30 minutes.
- Cool on rack; refrigerate.