If you don’t have a quart of your ownhome canned sweet potatoes you will have to do this first: Peel the sweet potatoes.
Dice thesweet potatoes into large, 3-inch chunks. Place potato pieces in a large potand cover with cool water
Place over medium high heat and bring to a boil.Reduce heat to medium and simmer until the potatoes are tender throughout,about 20 minutes.
Test the doneness of the potatoes using a thin knife, then draininto a colander.
In the same large pot place cooked potato pieces, brownsugar, spices, salt, butter, and halfof the evaporated milk.
Cook on low, mashing the potatoes as they cook, about 5 minutes. Make sure that the mixture is as smooth as possible.
Animmersion blender will work to get a smooth texture. Once mixture issmooth remove from heat and let cool for a few minutes.
Meanwhile you will mixwell in a medium bowl, the other half of the evaporated milk, granulated sugar,eggs, and vanilla extract.
Pour the eggmixture into the sweet potato mixture. (You do this so that you don’t havescrambled eggs in your sweet potato custard.) Mix till smooth and pour into thepie crust.
Place the pie plate on a baking sheet (in case it bubblesover it won’t be all over your stove), and put in the upper half of the oven, and bake for 10 minutes at 375 degrees. Reduce the heat to 325 degrees and cookuntil cooked through, about 45 to 50 minutes.
To see if it’s done from Taste of Home:
The most common doneness test forcustard pies is to insert a table knife about an inch from the center of thepie. If it comes out clean, the pie is done, Or try the jiggle test. Gentlyshake the pie plate. If the center of the pie slightly jiggles, it's done. Asit cools, the residual heat in the filling will finish baking the center.