Ingredients

• 2 medium sweet potatoes
• 1/3 cup butter
• 1/2 cup granulated sugar
• 2 large eggs
• 3/4 cup 2% reduced-fat evaporated milk
• 1 teaspoon vanilla
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 unbaked deep dish pastry shell (9-inch)

Preparation

1. Preheat oven to 425° F. Set eggs out to bring to room temperature. Set butter out to soften.
2. In a medium pan peel and cube 2 medium sweet potatoes. Add water to cover and bring to a boil. Drain, add fresh water and return to a boil. Reduce heat; cook uncovered until tender 20 to 25 minutes.
3. Drain potatoes, return to pan and mash until smooth. Cool to room temperature.
4. In a large bowl, cream butter and sugar. Add eggs and mix well.
5. Add milk, 2 cups mashed sweet potatoes, vanilla, cinnamon, and nutmeg, mix well.
6. Pour into an unbaked deep-dish pie shell. Add pie shield or cover top of crust with aluminum foil to prevent crust from over browning. Remove shield the last 5 minutes of baking.
7. Bake at 425° F for 15 minutes. Reduce heat to 350° F and bake 35 to 40 minutes or until set or a knife inserted in the center comes out clean.
8. Cool, cover and store in refrigerator until ready to serve.

Helpful hints

• Double-boiling removes about half the potassium from sweet potatoes. If potassium is not restricted you can boil only once until potato pieces are tender.
• Substitute a granular sugar substitute for sugar to reduce carbs to 26 grams per slice.