Sweet Potato Pie
3 to 4 Large sweet potatoes
1 Stick (1/4 pound) unsalted butter, at room temperature
2 Cups sugar
1/2 t. Salt
1/2 t. Nutmeg
1/2 t. Cinnamon
1 t. Vanilla
1 (12 ounce) Can evaporated milk
2 (9-inch) Pie shells, unbaked
Whipped cream, for topping
Preheat oven to 425 degrees. Boil the sweet potatoes until soft. Let cool slightly, and remove the skins.
Beat the potatoes with a mixer until smooth. Stir in the butter and sugar. Beat in the eggs, one at a time, mixing well after each addition. Mix in the salt, nutmeg, cinnamon, vanilla, and evaporated milk.
Pour into the unbaked pie crusts and bake for 20 minutes. Lower the heat to 325 degrees and bake for 30 to 45 minutes, or until a knife inserted near the center comes out clean. Let cool. Serve with whipped cream.