SMOOTH SWEET POTATO PIE

SMOOTH SWEET POTATO PIE.

I've heard people say, "I like pumpkin pie but not sweet potato pie". Well I say, "they just haven't had it baked right". This is the real deal. A Sweet Potato Pie so smooth and rich you will think it's a cheese cake. You see, there is a little known secret about sweet potatoes or yams. They are fibrous and stringy. But there is a trick to removing the fibers and making the filling smooth.
Wow... Should I give this away or get everyone to pay for it?

2  medium sweet potatoes
1  graham cracker crust or Pet/Ritz crust
1  stick butter or margarine (room Temperature)
1/2 Tsp. McCormick vanilla butternut flavor
1/4  Tsp. McCormick lemon flavor
2  large eggs
1  Tsp. McCormick ground cinnamon
3/4  cup sugar
1/4  cup light brown sugar
1/4  cup evaporated milk

Peel and boil potatoes until fork soft. Now here is the trick. Using a hand mixer, mix at medium speed. The fibers get caught in the blades. Rinse out fibers and mix again removing more fibers. I usually mix three times to get as many fibers out as needed for a smooth filling.

Preheat oven to 350 F.
Add butter or margarine, milk, vanilla butternut flavor, lemon flavor, cinnamon and sugar. mix well.
Add eggs to mixture last so as not to mix eggs in while filling is still very warm.
Pour mixture into crust and bake for 45 to 60 minutes. baking times vary by oven.
Be sure to bake one level above center to avoid overcooking your crust. Pet/Ritz crust should have edge covered to avoid overcooking.

Allow plenty of time to cool. Top with whipped cream or serve with your favorite vanilla ice cream.
This is perfect for this time of the year. Serves just like pumpkin pie. In fact to make it taste more like pumpkin pie, add a dash of nutmeg to your filling.