Sweet Potato Pie
|Eggs||3 , beaten|
|Sweet potatoes||2 Large, scrubbed|
|Sugar||1⁄2 Cup (8 tbs)|
|Orange zest||1 Tablespoon, grated|
|Vanilla extract||1 Tablespoon|
|Ground nutmeg||1 1⁄2 Teaspoon|
|Condensed milk||1⁄4 Cup (4 tbs)|
On a lightly floured surface, roll out pastry dough to a 1/8-inch thick round, 10 inches in diameter.
Press into a 9-inch pie pan, prick bottom and sides with a fork, crimp edges, and refrigerate for 30 minutes.
Place sweet potatoes in a large pot of boiling water, cover and boil over medium heat for 20 minutes or until fork-tender.
Preheat oven to 350 degrees.
Drain potatoes and peel while warm.
Place in a large mixing bowl and mash with a fork.
Add eggs, sugar, orange zest, vanilla, and nutmeg and blend well.
Gradually stir in condensed milk.
Mixture should have the consistency of custard.
Pour sweet potato mixture into chilled pastry shell and place in the center of oven.
Bake for 40 to 45 minutes or until lightly browned.
Serve hot or cold with whipped cream or ice cream.