Classic Sweet Potato Pie

• 1 1/2 lbs sweet potatoes (about 2 large)
• 1 10-inch pie shell
• 1 cup butter, softened
• 1 1/2 cups sugar
• 1 (12 ounce) can evaporated milk
• 1/2 - 1 teaspoon ground nutmeg
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 3 beaten eggs
• whipped cream (optional)

1. Pierce sweet potatoes and microwave for 8 to 10 minutes or until the potatoes are tender.
2. (Or you can bake them in 375u0b0F oven for approximately 45 minutes.) Cool.
3. Partially bake pastry shell in a 450u0b0F oven for 5 minutes.
4. Cool slightly on a wire rack.
5. Reduce oven temperature to 375u0b0F Peel sweet potatoes.
6. Place all pie ingredients in food processor and process until smooth.
7. Pour 3/4 of mixture into pastry shell.
8. Cover edges of pastry with foil strip to keep it from browning too much.
9. Place on oven rack and then spoon in remaining sweet potato mixture.
10. Bake at 375u0b0F for 25 minutes.
11. Remove foil from edges and bake another 20 to 25 minutes more until knife inserted near center comes out clean.
12. Cool on wire rack.
13. Cover and chill in refrigerator.
14. Serve with whipped cream.

sweet potatoes, shell, butter, sugar, milk, ground nutmeg, vanilla, salt, eggs, whipped cream

Taken from www.food.com/recipe/classic-sweet-potato-pie-26299 (may not work)