Sweet Potato Pie

• 2 1/2 pounds sweet potatoes (about 4 medium sweet potatoes)
• 2 sticks unsalted butter, softened
• 1 1/2 cups sugar, or less to taste
• 1 (14-ounce) can sweetened condensed milk
• 4 large eggs, plus 1 large egg yolk, lightly beaten
• 2 teaspoons vanilla
• 1/2 teaspoon nutmeg
• 1/2 teasppon cinnamon
• 2 (9-inch) pie shells, unbaked
• Special equipment: pressure cooker

1. Preheat oven to 400u0b0F.
2. Peel sweet potatoes and cook in pressure cooker until tender. Alternatively, boil sweet potatoes in water until tender when poked, about 20 minutes. Run under cold water until cool enough to handle, then peel.
3. Put the cooked potatoes through a food mill. Using electric mixer, mash potatoes. Blend in butter, sugar, sweetened condensed milk, 4 eggs (1 at a time), vanilla, nutmeg, and cinnamon.
4. Brush the pie crusts with beaten egg yolk and bake 3 to 4 minutes to seal the crusts. Let cool, then pour filling mixture into pie shells and bake 10 minutes. Reduce heat to 350u0b0F and bake 40 to 45 minutes more, or until set.
5. This pie freezes well.

sweet potatoes, butter, sugar, condensed milk, eggs, vanilla, nutmeg, cinnamon, pie shells, cooker

Taken from www.epicurious.com/recipes/member/views/sweet-potato-pie-1255562 (may not work)