no crust sweet potato pie

No-Crust Sweet Potato Pie (click the link above to view the original post)

Yields 4 large servings

2 medium sweet potatoes (approx. 16-18 oz total)

1 cup evaporated milk

2 eggs

5 tablespoons (1/4 cup + 1 tablespoon) brown sugar

1 teaspoon cinnamon

1/2 teaspoon allspice

1/4 teaspoon cloves

1/4 teaspoon freshly grated nutmeg

Bake the sweet potatoes at 400F for about 45 minutes to an hour until cooked thoroughly. Remove from the oven and reduce heat to 350F. Let the potatoes sit for about ten minutes to cool down enough to handle. The skins should peel off easily, if not, place in a bowl covered with plastic wrap for another ten minutes to steam them off. Mash the flesh in a medium mixing bowl. Mix in the evaporated milk. When the potato is cool enough to touch with a bare finger, mix in all of the remaining ingredients. Divide the mixture into 4 one-cup ramekins or 2 two-cup ramekins. Place into a casserole dish filled with water to halfway up the ramekins. Carefully place in the oven and bake for 45-55 minutes, or until set. Serve warm, at room temperature, or cold with whipped cream.