Include this traditional sweet potato pie on your holiday dessert table. Or serve as a side dish like it’s done in the South.
Place sweet potatoes in medium saucepan. Add water to cover. Bring to boil. Reduce heat to low; cover and simmer 20 to 30 minutes or until sweet potatoes are fork tender. Drain.
Preheat oven to 350°F. Place sweet potatoes in large bowl. Mash with potato masher. Add remaining ingredients except pie crust; mix well. Pour filling into pie crust.
Bake 40 to 45 minutes or until a knife inserted near center comes out clean. Cool completely on wire rack.
To use canned sweet potatoes: Use 2 cans (16 ounces each) sweet potatoes, drained, in place of the fresh sweet potatoes. Continue with Step 2.
Marshmallow-Topped Sweet Potato Pie: Prepare pie as directed. Sprinkle top with 4 cups miniature marshmallows. Bake in preheated 425°F oven 3 to 4 minutes or until marshmallows are golden brown.