1 1/2 cups canned sweet potatoes or 2 to 3 roasted, peeled and pureed sweet potatoes
3/4 cup sugar, divided
2 large eggs
4 tablespoons butter, softened
1/4 cup milk
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 unbaked 9-inch pie shell
Peel the sweet potatoes. Cut into 2-inch cubes. In a large stockpot over high heat, boil the sweet potato cubes until tender, about 20 minutes. Carefully transfer to a food processor, and puree until smooth.
Preheat the oven to 300 degrees F.
In the bowl of a stand mixer fitted with a paddle attachment, combine the sweet potato puree and 1/2 cup of the sugar, eggs, butter, milk, vanilla, cinnamon, nutmeg and salt. Beat until the mixture is thoroughly blended and smooth.
Pour the mixture into the pie shell. Sprinkle with the remaining 1/4 cup sugar. Allow the prepared pie to stand for 15 minutes.
Bake until a cake tester inserted in the center comes out clean, about 1 hour. Cool completely before serving.
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