Sweet Potato Pie

• 3 cups Hot Mashed Sweet Potatoes
• 2 Tablespoons Butter (salted)
• 2 cups Sugar
• 1 teaspoon Ground Nutmeg
• 1 teaspoon Cinnamon
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 cup Buttermilk
• 3 whole Eggs
• 2 whole Deep Dish Pie Crusts

1. To prepare the sweet potatoes, you can use canned or fresh; either way, drain the potatoes after boiling and before mashing them. Add the butter to them while still hot. My great-aunt's tip to make the potatoes especially smooth is to whip them using a mixer and remove the stringy parts of the potatoes from the beaters periodically.
2. In a large mixing bowl, combine the spices with the sugar and baking powder. Add the baking soda to the buttermilk before adding to the dry mixture. In a small bowl, beat eggs until frothy, then add to the mixing bowl. Beat with a mixer until smooth and creamy.
3. Pour into uncooked pie shells and place in a 400-degree preheated oven for 10 minutes. Reduce heat to 300 degrees and bake for about 45 minutes longer. A dark candy-like crust will form on top when done. If the crust is cooking too fast, simply wrap a bit of foil around the edges.

potatoes, butter, sugar, ground nutmeg, cinnamon, baking powder, baking soda, buttermilk, eggs, pie crusts

Taken from tastykitchen.com/recipes/desserts/sweet-potato-pie/ (may not work)