I know pumpkin pie is probably the most popular pie during this time of year. My favorite is my dad's sweet potato pie. He makes it every Thanksgiving, but I couldn't wait until then so I made one today. I made some substitutions and I put them in parenthesis. I used a gluten-free crust from Whole Foods. No one in my family is on a gluten-free diet. I just like the way it tastes. It's buttery and flaky. Just really yummy. And I used pumpkin pie spice instead of cinnamon and nutmeg. I didn't measure that I just used my taste buds to judge how much to put in there. But if you want to follow the recipe I have placed it below. Recipe from Allrecipes.com.
* 1 (1 pound) sweet potato
* 1/2 cup butter, softened
* 1 cup white sugar (Splenda Sugar Blend)
* 1/2 cup milk (evaporated milk)
* 2 eggs
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground cinnamon
* 1 teaspoon vanilla extract
* 1 (9 inch) unbaked pie crust
1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.