The Neelys’ Sweet Potato Pie

Sweet Potato Pie:
4 medium sweet potatoes
1/2 stick butter, softened
1/4 cup sugar
3/4 cups brown sugar
2 eggs, beaten
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup evaporated milk
1 unbaked pie crust
Maple whipped cream, optional, recipe follows

Maple Whipped Cream:
1 cup heavy whipping cream
1/4 confectioners' sugar
2 tablespoons maple syrup

Preheat oven to 350 degree F.

Bake sweet potatoes for 1 hour in the oven on a baking sheet. When done, let cool. Peel the pulp out of the skin. Place in pot and mash. Set aside.

In a medium bowl, beat together butter, sugar and brown sugar until creamy. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and salt. Add evaporated milk and stir into sweet potatoes. Beat together with mixer until smooth. Pour mixture in unbaked pie shell.

Bake on bottom rack of oven for 1 hour or until center of pie is firm. Serve warm. Add dollop of whipped cream if desired

Directions for Maple Whipped Topping:
In a medium bowl, beat together whipping cream and confectioners' sugar. Add maple syrup. Beat together until soft peaks form..

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 2 hour, 30 minutes
Inactive Prep Time: 10 minutes
Ease of preparation: easy
Recipe courtesy The Neelys