**photo credit found here**
"My five boys are not fans of sweet potatoes. I learned to cook this pie because I didn’t know what to do with sweet potatoes, when given by a friend who loves to grow them. When I first made the pie, I did not tell the boys what it was. They thought it was pumpkin pie, as it was spiced very similarly. Add some ice cream with some cinnamon on top, and dessert is awesome!"
Gluten Free Sweet Potato Pie
3-4 sweet potatoes
½ cup butter
1 cup brown sugar, lightly packed
¾ cup milk
½ teaspoon ground nutmeg
1 ½ teaspoon ground cinnamon
½ teaspoon allspice
1 ½ teaspoon vanilla extract
Boil unpeeled sweet potatoes until soft. A fork should easily poke through the potato. Depending on the thickness of the potatoes, 45 minutes should suffice. Let cool. Peel the potatoes. Place skinless potatoes in a mixing bowl. Add butter, brown sugar, eggs, nutmeg, cinnamon, allspice, and vanilla extract. Mix with beaters until smooth. Note: Since potatoes can vary in size, the consistency may too thick. Add 1 Tablespoon of milk until the desired consistency is achieved. White sugar may be substituted for brown sugar to get a lighter consistency. The brown sugar tends to thicken the texture, which my boys love.
Grease 9 inch pie pan. Then pour mix into pan. Bake at 350 degrees F for about 50-60 minutes. Check with toothpick. It should come out clean.
Gluten option: use a 9” unbaked pie crust. When using a ready-made pie crust, it may need to cook a little longer.