1, 1 lb. sweet potato
1/2 c. unsalted butter, softened
2 eggs
1/2 c. (100g) sugar
1/2 c. (110g) brown sugar
1/2 c. evaporated milk
1 tsp. vanilla
1 tsp. lemon juice
1/2 tsp. nutmeg
1/2 tsp. cinnamon
Boil the sweet potato, whole in skin, for 40-50 minutes until done. Run cold water over the sweet potato to remove the skin. While it's still hot, break apart the sweet potato into a large mixing bowl and beat one minute until smooth. Add butter and beat until smooth. Then add remaining ingredients and beat until combined. Pour filling into an unbaked 9" pie shell.
Bake at 350 for 55-60 minutes, or until a knife inserted into the center comes out clean. Pie will puff up like a souffle and then sink down as it cools. Allow to cool completely before serving with a big dollop of whipped cream.
This printable recipe from A Teaspoon and A Pinch.