Fluffy Sweet Potato Custard Pie

• Pastry for two single-crust pies (9 inches)
• 2 cups mashed cooked sweet potatoes (about 2 medium)
• 1/2 cup butter, softened
• 1 cup sugar
• 1 tablespoon all-purpose flour
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground nutmeg
• 6 large eggs, separated
• 1 cup whole milk

1. Preheat oven to 350u0b0. On a lightly floured surface, roll dough into two 1/8-in.-thick circles; transfer to two 9-in. pie plates. Trim crust to 1/2 in. beyond rim of plates; flute edges.
2. In a large bowl, beat potatoes and butter until blended. Beat in sugar, flour, vanilla and nutmeg. Add egg yolks, one at a time, beating until blended. Add milk; beat well. With clean beaters, beat egg whites until stiff peaks form. Fold into sweet potato mixture.
3. Pour into pastry shells. Bake 45-55 minutes or until a knife inserted in the center comes out clean. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve or refrigerate within 2 hours.

pastry, mashed cooked sweet potatoes, butter, sugar, flour, vanilla, ground nutmeg, eggs, milk

Taken from www.tasteofhome.com/recipes/fluffy-sweet-potato-custard-pie/ (may not work)