1lbsweet potatoesbaked and peeled, about 2 cups mashed
14ozsweetened condensed milk
1unbaked pie shell9-inch deep-dish
whipped creamoptional for garnish
Preheat the oven to 350 degrees F.
Use an electric mixer and beat the mashed sweet potatoes and butter in a medium-size bowl until the mixture is smooth.
Add the sweetened condensed milk, orange zest, cinnamon, nutmeg, eggs, salt, and vanilla extract and mix well.
Pour the sweet potato mixture into the pie crust. Place the pie on a baking sheet and bake for 40 minutes, or until the crust is golden brown and the pie has set.
Cool and serve. Garnish with whipped cream if desired.
Sharon's Expert Tips:To cook the potatoes in the microwave, prick sweet potatoes with a fork and microwave for five minutes. Turn them over and cook for another 5 minutes or until the sweet potatoes are very soft when squeezed. Allow to cool for a few minutes and scoop out and mash the flesh.If you prefer to cook your sweet potatoes in the oven, preheat the oven to 350 degrees F. Bake the sweet potatoes for 60 minutes or until they are very soft and you can easily squeeze them.You can also boil your potatoes. To boil them, peel and cut the potatoes into small cubes. Place in boiling water and cook for about 15-20 minutes. They are done when it's very easy to pierce them with a fork. Drain and mash them. You can substitute canned sweet potatoes in this recipe. Be sure to drain and rinse them and mash well before adding to the batter. You will need two cups of mashed sweet potatoes. For convenience, I used a frozen pre-made pie crust in this recipe. Please feel free to make your own using your favorite pie crust recipe, or try this fool-proof pie crust recipe from the Pudge Factor.