Elvis Presley's Sweet Potato Pie

2 small Sweet potatoes -- 3/4 pound
1 medium Russet potatoes -- baking type
1/2 cup Butter
1 cup Brown sugar -- packed
1/2 teaspoon Nutmeg; fresh -- grated
3 large Eggs -- beaten
1 1/4 cups Evaporated milk
1/2 teaspoon Vanilla extract
1 9" Pie crust -- unbaked

Place all of the well-scrubbed potatoes in a 3-quart saucepan.
Cover with cold water and bring to a boil over high heat.
Reduce heat to a simmer and cook until potatoes are very soft, about 20-30 minutes.
Drain and when cool enough to handle, peel.
In medium bowl, combine potatoes, butter, brown sugar and nutmeg.
Using a potato masher, cream the potatotes until very smooth.
In small bowl, beat eggs, 1 cup evaporated milk and vanilla together.
Beat this mixture into the potatoes.
Mix thoroughly.
Pour into piecrust and drizzle the remaining 1/4 cup of milk on top.
Bake 15 minutes in a preheated 450~ oven then turn heat to 325~ and continue baking for 30 minutes or more until the filling is set.

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