3 to 4 sweet potatoes
1/2 cup milk or cream
1 cup dark brown sugar
2 large eggs
1 teaspoon cinnamon
1 tablespoon flour
2 tablespoons butter or margarine(melted)
1 deep dish pie shell
Preheat your oven to 350 degrees.
Peel and wash the sweet potatoes. Cut the sweet potatoes into small pieces. Place them into a large pan, with enough water to cover the sweet potatoes completely. Boil over medium heat for about 30 minutes or until the sweet potatoes are tender. Drain off all of the liquid from your sweet potatoes and place into a large bowl.
Mash the sweet potatoes either with a potato masher or fork, until smooth. Be careful not to leave any lumps. Using a hand mixer, blend in the 1/2 cup milk or cream, mix thoroughly. Mix in the 1 cup dark brown sugar, the melted butter, the 1 teaspoon cinnamon and the 1 tablespoon flour. Blend in the eggs one at a time, and mix until nice and creamy. Pour into your, uncooked, deep dish pie shell.
Place the sweet potato pie on a cookie sheet and place into the preheated 350 degree oven and bake for 45 minutes to 1 hour, or until a toothpick inserted into the center of the sweet potato pie, comes out clean. Remove from oven.
If you wish to garnish your sweet potato pie, here are two options. Serve each slice with a generous dollop of whipped cream on top, Or serve it up the way my Mother always has.
When your sweet potato pie is cooked, remove it from the oven. Spread a generous layer of either miniature, or regular marshmallows on top. Put the sweet potato pie back into the oven and cook until the marshmallows are a beautiful golden brown. Serve warm. I really love this variation of sweet potato pie better than any other.