Ingredients
3/4 cup plus 1 tablespoon sugar, divided 3-1/2 teaspoons ground cinnamon, divided 2 frozen deep-dish pie crusts (9 inches)3 pounds potatoes, peeled and cubed 1/2 cup butter, softened3 large eggs1/2 cup sweetened condensed milk1/8 teaspoon vanilla extract3/4 cup evaporated milk1-1/2 teaspoons ground nutmegConfectioners’ sugar, optional
Preparation
Preheat oven to 350°. In a small bowl, combine 1 tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle half the mixture in the bottoms of both pie crusts; bake until lightly browned, 7-10 minutes.
Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, about 10-15 minutes, stirring occasionally. Drain.
In a large bowl, mash potatoes with butter; beat until fluffy. Add eggs, condensed milk and vanilla; mix well. Stirring continuously, slowly add evaporated milk; mix until smooth. Add remaining sugar, cinnamon and nutmeg; mix well. Pour potato mixture into prepared crusts; do not over-fill. Sprinkle with remaining cinnamon sugar mixture. Bake until pie is set or until a knife inserted in the center comes out clean, about 45 minutes. Cool on a wire rack 1 hour before serving. If desired, sprinkle with confectioner’s sugar.
