1/2 teaspoon nutmeg or cinnamon or 1/4 tsp. of each
3/4 teaspoons salt
2 Tbsp. sugar or honey
1/4 cup nonfat or low fat milk
1 prepared pie crust or make your own (see directions below)
Directions
Remove the butter from the refrigerator to soften it. In a medium pot, bring enough water to cover the potatoes to a boil. Meanwhile, peel and cut the potatoes into large cubes, and add them to the heating water and boil for 15 – 20 minutes until they are fork tender. Preheat the oven to 350 degrees.
Drain the potatoes thoroughly and put them in a large bowl (alternatively, use an electric mixer). Mash the sweet potatoes with the butter and all the remaining ingredients except the crust. Whip the mixture until it is mostly smooth. (At this point, you can refrigerate the filling for up to 48 hours). Spoon the sweet potatoes into the crust and bake it for an hour (or up to 1 1/2 hours if you like a browner top). Let it cool for 10 minutes before serving it.
To make your own 20 minute pie crust: Combine 1 cup of flour and 1/2 tsp. salt in a bowl. With two forks, cut 1/3 cup plus 1 Tbsp. butter or Crisco into the flour mixture until it looks like coarse cornmeal. Sprinkle 2 Tbsp. ice water, 1 Tbsp. at a time, over the pastry mixture, tossing lightly with the fork after each addition and sprinkling only the dry portion. Pastry should be just moist enough to hold together, but not sticky. With a large piece of waxed paper underneath and on top of the dough so it doesn’t stick to the rolling pin, roll the dough into a circular shape. Lift off the top piece of wax paper, and flip the dough into a pie plate, gently pressing it into the plate and removing the waxed paper. With your fingers, flute the crust to the rim of the pie plate to adhere it. Trim the edges with a paring knife and patch the crust if needed. Refrigerate the crust until you are ready to fill it.
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