Oh Snap Macros

0 Preheat oven to 400 degrees Fahrenheit.  Poke several holes in the potatoes with a fork.  Place potatoes on a baking sheet, bake until fork tender, about one hour.  Remove from oven and allow to cool for 5-10 minutes.
1 While the potatoes cool blind bake the pie crust. Roll the pie crust into a 9-inch pie plate and line with parchment paper or foil, fill it with pie weights or even raw beans.  Bake for 15-20 minutes, remove from the oven, carefully remove the pie weights, and set aside to cool.
2 Reduce oven temperature to 350 degrees Fahreneight.
3 Remove the skin from the cooked sweet potatoes, with a knife remove any scorched flesh or dark areas.
4 Add potatoes to the bowl of a food processor, and blend until the potatoes are pureed.  Or mash with a potato masher or ricer, until no large lumps remain. You should have 2 ¼ to 2 ½ cups of potato puree.
5 In a large bowl add the puree and softened butter.  Stir until the butter is melted and thoroughly incorporated.
6 Add brown sugar, white sugar, salt, cinnamon, and nutmeg and stir to combine.
7 Add the eggs, milk, and vanilla extract, stirring with a whisk until fully incorporated.
8 Pour the mixture into the par baked pie crust.  Bake for 1 hour, or until pie is puffed up and the center wiggles slightly.  Tent crust with foil the final 15 minutes of baking if it is getting too browned.
9 Remove the pie from the oven and cool for an hour, refrigerate until ready to serve.