Elvis Presley's Sweet Potato Pie

• 2 each sweet potatoes, or yams
• 1 medium russet potatoes
• 1/2 cup butter
• 1 cup brown sugar packed
• 1/2 teaspoon nutmeg fresh, grated
• 3 large eggs beaten
• 1 1/4 cups evaporated milk
• 1/2 teaspoon vanilla extract
• 1 each pie shell (9 inch) unbaked

1. Place all of the well-scrubbed potatoes in a 3-quart saucepan.
2. Cover with cold water and bring to a boil over high heat.
3. Reduce heat to a simmer and cook until potatoes are very soft, about 20 to 30 minutes.
4. Drain and when cool enough to handle, peel.
5. In medium bowl, combine potatoes, butter, brown sugar and nutmeg.
6. Using a potato masher, cream the potatotes until very smooth.
7. In small bowl, beat eggs, 1 cup evaporated milk and vanilla together.
8. Beat this mixture into the potatoes.
9. Mix thoroughly.
10. Pour into piecrust and drizzle the remaining 1/4 cup of milk on top.
11. Bake 15 minutes in a preheated 450F (230C).
12. oven then turn heat to 325F (160C).
13. and continue baking for 30 minutes or more until the filling is set.

sweet potatoes, russet potatoes, butter, brown sugar, nutmeg, eggs, milk, vanilla, pie shell

Taken from recipeland.com/recipe/v/elvis-presleys-sweet-potato-pie-37163 (may not work)