An original recipe prepared specifically for the North Carolina SweetPotato Commission by Marianne Langan.

North Carolina's Favorite Sweet Potato Pie

2 1/4 cups cooked mashed sweet potatoes

3/4 cup granulated sugar

1/2 cup firmly packed brown sugar

1/2 cup packaged french vanilla instant pudding

3/4 cup evaporated milk

2 large eggs, at room temperature

6 tablespoons butter, softened

1 teaspoon ground cinnamon

1 1/2 tablespoons vanilla extract

1 (9-inch) unbaked pie shell

1. In a large bowl combine all ingredients and beat at medium speed until well blended. Spread evenly into unbaked pie shell.
2. Bake at 450°F (230°C) for 10 minutes.
3. Reduce temperature to 350°F (175°C) and bake for 40 minutes longer or until set. Cool on wire rack.
4. If desired, garnish with whipped cream, raspberries and mint leaves.

Makes 8 servings.

Nutritional Facts Per Serving: Calories 471kcal; Vitamin A 9,202 IU; Fat 19 gm; Sodium 432mg; Cholesterol 83mg

Recipe and photgraph provided courtesy of North Carolina Sweetpotato Commission.