Dean Mazza's Sweet Potato Pie Recipe

INGREDIENTS:

 4-5 cups of cooked, mashed sweet potatoes (roughly 4 pounds of uncooked sweet potatoes)

½ cup melted butter 

2 cups white sugar

1 12-ounce can evaporated milk (not condensed) 

4 eggs slightly beaten

½ teaspoon salt (slightly more if you didn’t boil the potatoes in salted water)

1 teaspoon  cinnamon

½  teaspoon nutmeg

¼ teaspoon ground cloves

1 teaspoon vanilla extract

INSTRUCTIONS:

Peel potatoes and cut into roughly one-inch chunks. Place in large pot and cover with water. Bring to a boil, then simmer for 15-20 minutes or until potatoes are tender. Drain well in colander, let them cool a bit, then mash until smooth. You can do this well ahead of time and keep the mashed potatoes in the fridge or freezer.

When ready to make the pie, mix the sweet potato mash with the remaining ingredients. Using an electric mixer, mix the ingredients well until well-incorporated and smooth.  

Pour half of mixture into an unbaked pie shell.

Bake at 375 degrees Fahrenheit for 70-75 minutes. If using a glass pie pan, bake at 350 degrees for 75-80 minutes. The center of the pie should puff up slightly. You can test for doneness by inserting a knife in the middle; it should come out clean.  

Be prepared to put on a crust protector 45 minutes in to make sure the edges of the crust do not burn.