Ingredients
2 medium sweet potatoes peeled and cubed
⅓ cup butter softened
½ cup sugar
2 large eggs at room temperature, lightly beaten
¾ cup evaporated milk
1 tsp vanilla extract
½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp salt
1 unbaked pastry shell
Method
Place sweet potatoes in a medium saucepan, add water to cover.
Bring to boil, reduce heat and cook uncovered until tender, 13 to 15 minutes.
Drain potatoes return to pan. Mash until very smooth cool to room temperature.
In a bowl, cream the butter and sugar. Add the eggs and mix well.
Add milk, two cups mashed sweet potatoes, vanilla, cinnamon, nutmeg, and salt, mix well.
Pour into pie shell, bake at 220ºC (450ºF) for 15 minutes, reduce heat to 180ºC (350ºF).
Bake until set or a knife inserted in the centre comes out clean, about 35 to 40 minutes.
Cool, store in the refrigerator.