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by Tammy Hoover
2 large sweet potatoes
1 9” pie crust
1 ¼ c sugar
1 c milk
¼ c pineapple juice
¼ c butter or margarine, melted
3 large eggs
1 t vanilla
¼ t salt
¼ t ground nutmeg
chopped pecans, optional
Bake sweet potatoes at 350 degrees for an hour or until they’re tender. Peel potatoes and beat at medium speed until they’re smooth. Add sugar, milk, pineapple juice, margarine, eggs vanilla, salt and nutmeg. Pour into pie crust and bake at 425 degrees for 15 minutes, then reduce oven to 350 degrees and bake 1 hour and 20 minutes longer or until a knife inserted near the center comes out clean. Garnish pie with
chopped pecans if desired.
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