Sweet Potato Pie

Pastry for a 9’inch single crust
1 cup sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1¼ cups evaporated milk or half-and-half
2 eggs, beaten well
1½ cups mashed, cooked sweet potatoes
3 tablespoons butter, melted
1 teaspoon vanilla extract

Heat the oven to 375 degrees F. Line a 9-inch pie pan with crust and then crimp the edges decoratively.

Combine the sugar, cinnamon, nutmeg, and salt in a large bowl. Use a whisk to stir them together well. Add the milk and eggs, and stir to mix everything together evenly. Add the sweet potatoes, butter, and vanilla. Mix them together well, stirring them into the egg mixture carefully, until you have a thick, smooth, and evenly combined pie filling.

Pour the filling into the piecrust and place it on the middle rack of the oven. Bake until the edges puff up and the center is fairly firm, wiggling only a little when you gently nudge the pan, 50 to 55 minutes.

Place the pie on a cooling rack and let cool for 30 minutes. Serve warm or at room temperature.