1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup homogenized milk
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Pecans for decorating (optional)
Whipped cream topping (optional)
Put unpeeled sweet potatos whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin when cool enough to handle.
Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees F for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools. Decorate with pecans if desired and serve with whipped cream if desired.
Makes 1 – 9 inch pie