Sweet Potato Pie

• 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)
• 4 to 5 medium sweet potatoes (2 1/4 cups mashed and cooked)
• 3 eggs
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/3 cups milk
• 1 1/2 teaspoons unsalted butter, melted
• 1/8 teaspoon salt

1. Preheat the oven to 400F.
2. Line a 9-inch pie plate with the rolled-out crust.
3. Place the potatoes into a saucepan and add water.
4. Cover and boil gently 20 minutes or until tender.
5. The water should be almost evaporated.
6. Drain off any remaining water.
7. Mash with a mixer until smooth.
8. Whip the eggs in a bowl until frothy.
9. Add the sweet potatoes, sugar, cinnamon, nutmeg, cloves, milk, butter, and salt and mix until smooth.
10. Pour the filling into the crust.
11. Bake for 20 minutes, then lower the oven temperature to 375F and bake another 15 to 20 minutes, until almost completely set.
12. The filling should wobble very slightly in the center when the pan is jiggled, but a toothpick inserted 1 inch from the edge should come out clean.
13. Cool on a wire rack for 1 to 2 hours before slicing.
14. Serve at room temperature.

pie pastry, sweet potatoes, eggs, brown sugar, ground cinnamon, ground nutmeg, ground cloves, milk, unsalted butter, salt

Taken from www.epicurious.com/recipes/food/views/sweet-potato-pie-390066 (may not work)