I would like a delicious but easy sweet potato pie recipe?

Sweet Potato Pie

1/4 cup butter, softened
2 eggs, separated
1 cup sugar
3/4 cup evaporated milk
1 1/2 cups cooked mashed sweet potatoes
1 tsp. vanilla extract
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. ginger
1 unbaked 9-inch pie crust

1. Preheat oven to 350F.

2. Cream butter and sugar with an electric mixer. Beat until blended then add egg yolks and beat.

3. Stir in sweet potatoes, vanilla, milk, nutmeg, cinnamon, and ginger.

4. In a separate bowl, beat the egg whites. When foamy, slowly add 1/4 cup sugar and beat until stiff. Fold into the sweet potato mixture.

5. Place in pie crust, bake about 40 minutes until firm. Serve with whipped cream.

SWEET POTATO PIE

1 (9 inch) unbaked pie shell
1 1/2 c. cooked and mashed sweet potato
1 1/2 c. evaporated milk
1 c. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 to 1/2 tsp. ground allspice
1 tsp. vanilla
3 eggs, slightly beaten

Combine sweet potato, evaporated milk, sugar, cinnamon, nutmeg, allspice, and vanilla. Stir until blended. Add eggs. Mix well. Turn into pie shell. Bake at 450 degrees for 10 minutes. Lower heat to 350 degrees and bake for 30 minutes or longer, until filling is firm.

It turns out that sweet potatoes and yams that we find here in the States are really all sweet potatoes. What we think of as yams are called this by mistake. It started long ago when the slaves were brought over and identified sweet potatoes with the “nyami” from Africa. The name stuck and we’ve been eating a misnomer ever since. To further the complication, neither of them are really potatoes at all! They are both tubers, although not even related to each other. In fact, the sweet potato is a cousin of the morning glory flower. There are about 200 varieties of true yams, of which none grow in the States. They are all different colors and sizes, the largest measuring almost 7 feet!!!

Sweet Potato Pie

Ingredients:
1 1/2 cups mashed sweet potatoes
2/3 cup brown sugar
1 tablespoon butter or margarine, melted
1 egg, slightly beaten
1 cup milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/3 teaspoon allspice
1/8 teaspoon salt
Pastry for single crust pie
Preparation:
Heat oven to 450°F.
Line pie plate with pastry, forming a high collar. Combine sweet potatoes, brown sugar, melted butter, egg, milk, spices and salt. Ladle into pie shell. Bake for 15 minutes; reduce heat and continue baking at 350° for 30 minutes or until knife inserted in center comes out clean. Yields 6 servings.

Down South Sweet Potato Pie

Ingredients:
8 ounces cream cheese, softened
1 1/4 cups granulated sugar
2 large eggs
1 (15.5 ounce) can mashed yams
1 (12 fluid ounce) can evaporated skim milk
1 tablespoon pumpkin pie spice
2 (9 inch) deep-dish pie shells
2 cups coarsely chopped pecans
2/3 cup packed light brown sugar
4 tablespoons melted butter
Lightly whipped cream (optional)
Preparation:
Heat oven to 425 degrees F.
Beat cream cheese with electric mixer until fluffy. Beat in sugar. Reduce mixer speed and add eggs, one at a time. Beat in yams, evaporated milk, and pumpkin pie spice.
Pour filling into pie shells. Bake pies 30 to 35 minutes until edges puff, crust browns, and custard is set.
Meanwhile, mix the pecans, brown sugar, and butter. Set aside. Remove pies from oven. Sprinkle with pecan mixture and return to oven 7 to 10 minutes longer, until topping is golden brown and crisp. Cool pies on rack completely. Garnish with whipped cream.

Maple Bourbon Sweet Potato Pie

Ingredients
2 large or 3 medium sized sweet potatoes
4 tablespoons (2 ounces) butter, melted
1 teaspoon vanilla extract
3 eggs
1 egg yolk
3/4 cup cream
1/4 cup plus 2 tablespoons maple syrup
1/4 cup plus 1 tablespoon brown sugar
1/4 cup bourbon
1/4 teaspoon kosher salt
1/4 teaspoon grated nutmeg (preferably freshly grated)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
A few grinds black pepper
Preparation:
Preheat oven to 425 degrees F.
Pierce the sweet potatoes at each end with a fork and place them on a foil-lined baking sheet. Roast until the potatoes are soft, about 1 hour, turning them over halfway through the baking time. Cool, peel, and put the flesh through a food mill or mash smoothly with a potato masher. You should have 2 cups of puree.
Turn oven down to 375 degrees F.
Combine the puree with all the remaining ingredients for the filling. Whisk until well combined and smooth. Pour the filling into the partially baked pie shell. Bake for about 45 to 50 minutes, until the filling is just barely set. When the rim of the pie plate is nudged, the very center of the filling should barely move.
Cool the pie to room temperature. It can be made several hours or up to 1 day in advance.

Basic Pie Crust

Ingredients:
2 2/3 cups all-purpose flour
3/4 teaspoon kosher salt
3/4 teaspoon sugar
4 ounces (8 tablespoons) chilled butter, cut into pieces
4 ounces (1/2 cup plus 1 tablespoon plus 2 teaspoons) chilled vegetable shortening, cut until pieces
1/4 to 1/2 cup cold water, as needed
Preparation:
Place the flour, salt and sugar in the bowl of a food processor with a steel blade. Pulse to combine.
Add the chilled butter and shortening; pulse until the fat is evenly cut in and the mixture resembles coarse cornmeal. Remove to a mixing bowl.
Working quickly, gradually add enough cold water, while tossing and stirring with a fork, until the dough just begins to come together. Divide the dough into 2 even portions, flatten into rounds, wrap in plastic, and chill for a few hours or overnight.
Roll out 1 portion and fit it into a 9-inch pie pan. Crimp edges. Reserve remaining portion for another use. Line shell with foil or parchment paper and fill with dry rice or beans. Blind bake in a preheated 375 degree F oven for 20 minutes. Remove foil and beans before filling.