Down home, sweet southern comfort -- sweet potato pie, perfect for holidays or any day!

Sweet Potato Pie

3 sweet potatoes (approximately 2 1/2 pounds)
4 cups water
1/2 cup (1 stick) butter
1/3 cup granulated sugar
2 tablespoons all-purpose flour
3 large eggs, large (remove from refrigerator 30 minutes before use)
1/2 cup whipping cream
1 teaspoon banana extract
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1 (10-inch) pie crust, unbaked, deep dish (homemade or purchased)

1. Peel sweet potatoes; cut into 1 inch chunks. Bring to a boil in water in covered 3 quart saucepan. Reduce heat and cook until tender, about 20 minutes. Drain and discard water.
2. Place sweet potatoes in large mixing bowl and beat with electric mixer on high until smoothly mashed. (You should get about 3 cups of sweet potatoes.)
3. Cut butter into several small pieces. Add butter pieces to potatoes and beat until thoroughly blended into potatoes.
4. In small bowl, whisk together sugar and flour; add to potatoes, beating until blended. Add eggs, cream, banana extract, nutmeg and cinnamon, beating until blended. (Mixture will be thick.)
5. Spoon into prepared pie crust and bake in a 350°F (175°C) oven for about 1 hour and 15 minutes or until center of pie is firm.
6. Remove pie to cooling rack. Cool completely before serving.

Makes 8 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.