This is such a delicious and simple recipe. If you don't like pumpkin pie you should give sweet potato a try. The recipe creates a nice light, almost fluffy, pie. I made mine sugar free by substituting Splenda and it did great. It was a lot prettier in person than in this picture! My photography stinks!!
Microwave sweet potatoes (pricked with holes) until soft. Mix potatoes in bowl with butter until well blended. Add remaining ingredients and mix until smooth. Pour into crust and bake at 350 for 50-60 mins until knife inserted into center comes out clean.