2 medium sweet potatoes (about 1-1/4 pounds total)
1/2 stick (1/4 Cup) unsalted butter
3/4 Cup granulated sugar
3/4 Cup whole milk
3 large eggs
1 tsp Vanilla Extract, Bourbon Island
1/2 tsp Cinnamon, Koritnje
1/4 tsp Freshly-Grated Whole Nutmeg
1/4 tsp salt
1-1/2 tsp Rum Extract
1 Tbsp all-purpose flour
1 unbaked 9-inch pie shell
Preheat oven to 350°F.
Pierce the sweet potatoes with a fork, and roast them in a shallow baking pan, in the middle of the oven, until very tender, about 1-1/4 hours. Remove baking pan from oven, and allow sweet potatoes to cool to room temperature.
Raise the oven temperature to 400°F, and place a shallow baking pan or cookie sheet on the bottom rack.
Slice open the sweet potatoes and scoop the soft flesh into a bowl. You can discard the skins. Mash the sweet potatoes with a fork until smooth. Melt butter in a small saucepan and stir in the granulated sugar. Use a spatula to transfer the melted butter-sugar mixture to the sweet potatoes, next adding the milk and the eggs. Beat mixture with a whisk until smooth. Whisk in the remaining ingredients (the filling will be quite liquid/runny). Pour the sweet potato filling into the pie shell.
Carefully transfer the pie to the heated shallow baking pan/sheet on the bottom rack of the oven and bake until the filling is just set, about 40 minutes. Remove from the oven, and transfer the pie to a rack to cool.