Title: ELVIS PRESLEY'S SWEET POTATO PIE
Categories: Desserts, Pies, Potatoes, Celebrity
Yield: 6 Servings
2 sm Sweet potatoes; 3/4 pound
1 md Russet potatoes; baking type
1/2 c Butter
1 c Brown sugar; pack
1/2 ts Fresh Nutmeg; grate
3 lg Eggs; beat
1-1/4 c Evaporated milk
1/2 ts Vanilla extract
1 9" Pie crust; unbaked
Place all of the well-scrubbed potatoes in a 3-quart saucepan. Cover with
cold water and bring to a boil over high heat. Reduce heat to a simmer and
cook until potatoes are very soft, about 20-30 minutes. Drain and when cool
enough to handle, peel. In medium bowl, combine potatoes, butter, brown
sugar and nutmeg. Using a potato masher, cream the potatotes until very
smooth. In small bowl, beat eggs, 1 cup evaporated milk and vanilla
together. Beat this mixture into the potatoes. Mix thoroughly. Pour into
piecrust and drizzle the remaining 1/4 cup of milk on top. Bake 15 minutes
in a preheated 450 oven then turn heat to 325 and continue baking for 30
minutes or more until the filling is set.
