Thanksgiving favorite: sweet potato pie

For Thanksgiving, pumpkin pie seems to be the universal favorite. But in my family, we prefer sweet potato pie.

Here's the recipe I use:

1 c. sugar
1/8 tsp. nutmeg
1 c. sweetened condensed milk
1 tsp. vanilla
1 unbaked 8-inch pie shell
2 eggs, slightly beaten
1 tsp. salt
1 tsp. cinnamon
2 tbsp. butter or oleo
1 1/2 c. cooked, mashed potatoes

Combine eggs, sugar, salt, spices and milk. Add butter to mashed sweet potatoes (while the potatoes are still warm). Blend the two mixtures; mix well. Pour into pie shell. Bake at 450 degrees for 10 minutes; reduce heat to 350 degrees and bake 30 to 40 minutes or until filling is firm. Serves 6.

A few observations:

The original recipe calls for 1 cup of sweet milk, but I use sweetened condensed milk. Be sure to mix all the ingredients together for awhile. Otherwise, you may have bubbles pop up on the pie and these will burn while in the oven. Also be sure to reduce the oven temperature. I forgot one year and had to re-do my pie. The pie can look rather brown on top when it has finished baking but will taste delicious nevertheless. The pie is very rich. We serve it with whipped cream.