Classic Sweet Potato Pie

I don't know why some people are afraid to try sweet potato pie even though they love pumpkin pie. If anyone is unsure about whether they should try it I encourage them by asking, "Which do you like better--squash or mashed potatoes?" Works every time. It has nearly the same flavor as a pumpkin pie.

• Ready In: 1 hr 15 mins
• Serves: 8
• Yields: 1 ten inch pie

Ingredients

• 1 1⁄2 lbs sweet potatoes (about 2 large)
• 1  10-inch pie shell
• 1  cup butter, softened
• 1 1⁄2 cups sugar
• 1 (12 ounce) can evaporated milk
• 1⁄2-1  teaspoon ground nutmeg
• 1⁄2 teaspoon vanilla
• 1⁄4 teaspoon salt
• 3  beaten eggs
•  whipped cream (optional)

Directions

1. Pierce sweet potatoes and microwave for 8 to 10 minutes or until the potatoes are tender.
2. (Or you can bake them in 375°F oven for approximately 45 minutes.) Cool.
3. Partially bake pastry shell in a 450°F oven for 5 minutes.
4. Cool slightly on a wire rack.
5. Reduce oven temperature to 375°F Peel sweet potatoes.
6. Place all pie ingredients in food processor and process until smooth.
7. Pour 3/4 of mixture into pastry shell.
8. Cover edges of pastry with foil strip to keep it from browning too much.
9. Place on oven rack and then spoon in remaining sweet potato mixture.
10. Bake at 375°F for 25 minutes.
11. Remove foil from edges and bake another 20 to 25 minutes more until knife inserted near center comes out clean.
12. Cool on wire rack.
13. Cover and chill in refrigerator.
14. Serve with whipped cream.