Ingredients
1 sheet refrigerated pie crust1-2/3 cups sugar3 tablespoons all-purpose flour1/4 teaspoon ground nutmegPinch salt1 cup mashed sweet potatoes2 large eggs, room temperature1/2 cup butter, softened1/4 cup light corn syrup3/4 cup evaporated milk
Preparation
Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, combine sugar, flour, nutmeg and salt. In a large bowl, beat potatoes, eggs, butter, corn syrup and flour mixture. Gradually stir in milk. Pour into crust.
Bake for 55-60 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
