Elvis Presley's Sweet Potato Pie
Elvis Presley's Sweet Potato Pie recipe 200
sweet potatoes, or yams
pie shell (9 inch)
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 to 30 minutes. Drain and when cool enough to handle, peel.
In a medium bowl, combine potatoes, butter, brown sugar and nutmeg. Using a potato masher, cream the potatoes until very smooth.
In a 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 ¼ cup of milk on top.
Bake 15 minutes in a preheated 450℉ (230℃). oven then turn heat to 325℉ (160℃). and continue baking for 30 minutes or more until the filling is set.