I baked four (!!!) sweet potato pies for a Thanksgiving party this past semester in a tiny little dorm kitchen. I was afraid it wasn't going to come out, but it did -- and it was awesome! My boyfriend said that it tasted more like pumpkin pie than sweet potato pie. Either way, it was a big hit at the party!

Ingredients:

2 cups mashed cooked sweet potatoes, from 2 to 3 medium sweet potatoes
3/4 cup brown sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup unsalted butter
10 oz evaporated milk, divided
1/3 cup granulated sugar
3 large eggs
1 tbsp vanilla extract
2 pie crusts (fresh or refrigerated)


Directions:

Peel your sweet potatoes, chop them into even cubes and cover them with cool water in a large pot. Set the heat to medium high and bring to a boil, then reduce the heat to medium and simmer until the potatoes are tender (about 20 minutes). Cut the potatoes with a knife to tell whether they are tender; they should yield easily to the knife. Drain the potatoes into a colander.

In the same large pot, place the cooked potato, the brown sugar, the spices, the salt, the butter, and half of the evaporated milk. Reduce the heat and cook, using a potato masher or other implement to smash the potatoes. Simmer for 5 minutes, stirring and mashing to make the mixture as smooth as possible. After completely smooth, remove the filling from the fire and allow to cool in the pot.

Whisk the remaining evaporated milk, granulated sugar, eggs and vanilla extract in a medium bowl until completely combined. Pour the egg mixture into the slightly warm sweet potato mixture.

Pour the filling into the pie crusts. Place pies on a baking sheet and bake for 10 minutes at 375 F. Reduce the heat to 325 F and cook until completely done, about 45 to 50 minutes.

Enjoy with whipped cream on top!