SWEET POTATO PIE

A great recipe from Cooking Light magazine. Simple and delicious.
Serves 12.

1-1/2 # Sweet potatoes
1/3 Cup fat free milk
1/4 Cup fat free sweetened condensed milk
4 Tbsp Brown Sugar
2 Tbsp Butter, melted
1/2 Tsp ground cinnamon
1/2 Tsp vanilla extract
1/4 Tsp Salt
2 Large Eggs, lightly beaten
1/2 (14.1-ounce) package refrigerated pie dough
Whipped Cream for serving

Preheat oven to 350 degrees.  Use a knife to make 4-5 slits through the potatoes and wrap in aluminum foil.  Bake potatoes at 350 for 1-1/2 hours or until tender and let stand 10 minutes. 
Peel, place flesh in large bowl and mash with fork. Stir in fat free milk, sweetened condensed milk, sugar, butter, vanilla, cinnamon and salt.  Add lightly beaten eggs and combine well.

Fit dough into a 9-1/2" pie pan according to directions on package. Spoon sweet potato mixture into crust and bake at 350 for 30-45 minutes or until set. Serve with real whipped cream, of course.