I've always disliked traditional sweet potato pie because it turns out a bit too soggy for my tastes.  So I thought I would try something different.  This recipe requires a centrifugal juicer or similar that separates the potato pulp from the juice.  This cuts an hour off the cook time, as well.  Less cooking is always good in my book.

Ingredients

• 1½  pounds raw sweet potatoes, washed and sliced
• ½ cup butter, softened
• 1 cup white sugar
• ½ cup milk
• 2 eggs
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 (9 inch) unbaked pie crust

Directions

Preheat oven to 350° F.

Feed the sweet potatoes through the juicer saving both the juice and pulp.  

Place the pulp in your mixing bowl and add just enough of the juice to bring the combined weight to 1 pound.  That should be about 1/3 of the juice.  The pulp should just be moist but not runny.

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 an unbaked pie crust.

Bake at 350° F (175° C) for 55 to 60 minutes or until a knife inserted in the center comes out clean.