Sweet Potato Pie

I haven't made a Sweet Potato Pie since the 80's and decided it was time! What makes this recipe different than the iconic Libby pumpkin pie is the addition of vanilla and I used brown sugar instead of white. As written, this would be a mildly spiced pie, I increased the spices-you know your crowd. It does call for butter, but I cut way back on the amount... Feel free to channel your inner Paula and use as much as you'd like:@)

My pie was spruced up with a little Halloween scene but this would be perfect for Thanksgiving and Christmas too.

If you'd like a really fun Halloween idea, directions for this Jack-O-Lantern are HERE.

Notes:

• They didn't address how to cook the sweet potatoes before mashing, roasting them in the oven added even more depth of flavor and kept them from getting soggy. Poke them a few times with a knife, 400 degrees for 50-60 minutes should do it. Place tin foil or something under them to catch the occasional drip. Cooling completely in the fridge makes peeling a snap too. 
• Ma was doing a little purging and asked if I'd like a ricer, it worked great for "mashing" the sweet potatoes and making them very smooth-thanks Ma! I don't usually have Pumpkin Pie Spice but found a jar at a reasonable price so I subbed 2 tsp of that for the listed spices.
• I did cut the butter back to 2 Tblsp, just didn't think 1/3 C was necessary? 
• If you want to sub a 15 oz can of pumpkin for the sweet potatoes, that would be fine.
• My decorations were baked on a cookie sheet, then simply placed on the pie once it cooled.
• Left over evaporated milk can be used to make a half batch of 5 Minute Fudge, either chocolate or white fudge. Cool in a 4.5 x 8.5-ish bread pan.
• Some folks mention adding chopped pecans or marshmallows to the top the last 10-15 minutes... I say, sounds good!

Sweet Potato Pie-adapted from Taste of Home
1/3 C butter, softened-I used 2 Tblsp
1/2 C sugar-I used packed brown sugar
2 eggs, lightly beaten
3/4 C evaporated milk
2 C cooked, mashed sweet potatoes
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt-I just added a little pinch
1 unbaked 9" pie crust-extra if making decorations
Whipped cream for topping if desired-I desired:@)

1. Mix everything (except crust) well.
2. Pour into crust.
3. Bake at 425 degrees for 15 minutes, reduce heat and bake at 350 degrees for 35-40 minutes longer or until knife inserted near center comes out clean.
4. Cool and store in the fridge.

 Eat well and have a happy day:@)

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