2 pounds sweet potato
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup heavy cream
2 eggs
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Scrub and wrap sweet potatoes in foil and bake in a preheated 400° oven for 60 to 65 minutes until soft. Remove from oven and turn the oven temperature down to 350°.
Remove from foil and remove skins.
In a large bowl, mix together the sweet potatoes and butter until well mixed and potatoes are no longer "stringy".
Add remaining ingredients. Mix well.
Pour into unbaked pie crust and bake at 350° for 1 hour.
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup heavy cream
2 eggs
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Scrub and wrap sweet potatoes in foil and bake in a preheated 400° oven for 60 to 65 minutes until soft. Remove from oven and turn the oven temperature down to 350°.
Remove from foil and remove skins.
In a large bowl, mix together the sweet potatoes and butter until well mixed and potatoes are no longer "stringy".
Add remaining ingredients. Mix well.
Pour into unbaked pie crust and bake at 350° for 1 hour.