Sweet Potato Pie is a southern favorite!
The secret to creating a really smooth and creamy pie is to strain the potatoes through a ricer! The taste more than makes up for the additional effort.
Cook sweet potatoes until fork easily pierces potato. Cool and peel.
When potatoes have cooled, strain through a ricer. If you do not have a rice, beat with mixer until smooth.
Spoon the strained potatoes into a large bowl.
Stir in butter and sugar. Beat in eggs one at a time.
Mix in rest of the ingredients.
To have a nice full pie without messy spillage, place unbaked pie crusts on a cooking sheet in the oven first, then pour mixture.
Bake in 425 degree oven for 15 minutes
Lower heat to 325 degrees. Bake 30 to 45 minutes longer. Stick a knife in the center of the pie. When knife comes out clean, pie is done.