Mexican Pumpkin & Sweet Potato Pie (Dulce de Camote)

INGREDIENTS:


¼ lb peeled, chopped sweet potato
4 ounces pureed pumpkin
⅔ cup milk
3 tablespoons brown sugar
1 pastry pie crust
1 beaten egg
¼ teaspoon salt
1 ½ teaspoons vanilla extract
⅛ teaspoon nutmeg
3 tablespoons white sugar
⅓ cup softened butter
Whipped cream, to serve 
 
LET'S MAKE THE PIE:


Preheat the oven to 350 degrees F.
Boil the sweet potato in a pan of salted water, then mash them.
Add in the pumpkin puree and mash together.
Combine the sugar, salt, and butter, whisking it until creamy.
Add the sweet potato and pumpkin and mix well.
Add the milk, vanilla extract, nutmeg, and egg and keep whisking.
Spoon this mixture into the pie crust and bake for 20 minutes or until done.
Let the pie cool for 10 minutes, and then serve it with a dollop of whipped cream.