Sweet Potato Pie
- ½ cup (1 stick) butter
- 1 lb (450 g) cooked sweet potato (2-3 potatoes)
- ½ cup milk
- ½ cup (95 g) white sugar
- ½ cup (95 g) brown sugar
- 2 eggs
- ½ tsp nutmeg
- 1 tsp cinnamon
- 1 tsp vanilla extract
- Pie crust
Preheat the oven to 350°F (175°C). Let the butter soften.
Boil the sweet potatoes 40-50 minutes until done. Run cold water over the potatoes and remove the skin. Or, in Japan in the fall, you can buy hot sweet potatoes from the supermarket and remove the skin from these. After skinning the potatoes, measure the above amount.
Mix the potatoes, milk, and butter in a large bowl. Stir in the eggs, brown sugar, white sugar, nutmeg, cinnamon, and vanilla extract. Mix until smooth.
Pour the mixture into the two pie crusts. (Instead of using two 6" pie crusts, you can use one 9" crust. Or use a rectangular pan and make bars instead.) Bake at 350°F for 50 minutes or until a knife inserted into the center of the pie comes out clean. The pie will puff up as it bakes and sink down as it cools.