|Prep time||1 hour|
|Cooking time||1 hour|
|Total time||2 hours|
This is a great alternative to pumpkin pie! It can easily be made gluten free and dairy free by making a gluten free pie crust and substituting dairy alternatives for the butter and milk.
Boil sweet potato whole in skin 40-50 minutes. Put in bowl of cold water and remove skin. Break apart sweet potato in bowl. Add butter and mix well. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat until smooth. Pour into unbaked pie crust. Bake at 350 degrees for an hour or more, until a knife comes out clean. The pie will puff up, then sink as it cools.