Jessie Hudson'S Sweet Potato Pie

• 2 cups hot, mashed sweet potatoes (about 2 large potatoes)
• 6 tablespoons softened butter
• 3 eggs, slightly beaten
• 1 cup sugar
• 1 teaspoon fresh ground cinnamon
• 1/4 teaspoon fresh grated nutmeg
• 3/4 cup whole milk (plus maybe 1/4 cup extra, to thin out the recipe if necessary)
• 1 teaspoon vanilla extract (we use mexican vanilla extract, which is delicious if you have it available)
• 1 blind-baked 9-inch pie crust

1. Preheat oven to 350 degrees. Peel and slice the sweet potatoes crosswise, about 1.5" thick, so they look like hockey pucks. Cook potatoes in a pot of boiling, salted water, covered, until tender. Drain and mash with the softened butter. Heap this mixture into the bowl of a food processor.
2. Combine eggs, sugar, cinnamon, nutmeg, milk, and vanilla in a bowl (I use a 4-cup measuring cup because it's easier to pour). Pulse this liquid into the sweet potato mixture until very smooth. You're looking for a consistency like that of a cake batter. You want it to have a little runniness, but it shouldn't be soupy. If it's too thick, add a little bit of that extra milk to help it along.
3. Give it the ol' taste test. Check for deliciosity. Then pour this bad boy into that blind-baked pie shell and pop it in the oven for about 30 minutes. I suggest wrapping the edges of the pie crust in tin foil until about 10 minutes before you pull the pie out. Your pie is ready when it stops wobbling when you give it a good tap, and the crust is nicely browned.
4. Let this sucker cool off before you slice into it. I like to garnish it with a generous dollop of freshly whipped cream and some chopped pecans, which I promise if you do the same, your tummy will thank you.

potatoes, butter, eggs, sugar, fresh ground cinnamon, nutmeg, milk, vanilla, crust

Taken from food52.com/recipes/11521-jessie-hudson-s-sweet-potato-pie (may not work)