500g sweet potato
125g butter softened
200g caster sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1-Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2-Preheat oven to 180 C / Gas mark 4. Roll out pastry and line a 23cm (9 in) pie dish or tart tin.
3-Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into prepared pastry base.
4-Bake in the preheated oven for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle and then will sink down as it cools.