Peel, chop and boil the sweet potatoes until tender. Drain well and mash. Set aside. You can do this step two days in advance. Just cover and refrigerate until needed.

In a large bowl using an electric mixer, cream together the softened butter and sugar until fluffy.

Add the eggs and mix well.

Stir in the milk, sweet potatoes, vanilla, cinnamon, nutmeg and salt, then mix until well combined.

Isn't this pretty? LOL!

Pour the mixture into your unbaked pie shell.

Bake at 425 degrees for 15 minutes. Lower heat to 350 degrees and continue to bake for about 40 minutes or until a knife inserted near the center comes out clean. Remove from the oven and let cool on a wire rack.

Cool completely then slice and serve with a big dollop of whipped cream.

Thanks for stopping by today my friends! It's the Saturday before Thanksgiving and I know you are all going to have a busy day and the stores will be crowded. On days like this I have to stop, take a deep breath and remember that Thanksgiving is a day set aside to give thanks for all our blessings and not a day to stress out about. I hope your Saturday is blessed with kindness and consideration and the stores have extra check outs open! Journey On! Hugs and much love from me, Karen, TJG

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