Sweet Potato Pie - Best Southern Classic

I have to admit this is NOT the very best sweet potato pie I've ever made. I can't find the recipe for best one. It was published by The Smithsonian in the 90's, as part of a project collecting regional recipes, and had been gathered from a woman down in Mississippi. I made that one for years, and for once I followed the original recipe exactly (which I rarely do!). It was silky, rich, delicious - redolent of sweet potato, cinnamon and cream. Then I lost the newspaper clipping.

I've searched for several years - even contacting the Smithsonian in an attempt to get it back. No success. Over the years, I've worked on several recipes in an attempt to duplicate it. I haven't gotten quite there - although I will say, this one is pretty daggone good. Matter of fact, if I had never known about the one from Mississippi, I'd say with all confidence that this one was the best ever, especially bathed with a touch of sweetened whipped cream. This pie is a terrific alternative to pumpkin, or a great way to add sweet potatoes to your diet. Matter of fact I used this to get sweet potatoes into my children. If I said 'sweet potatoes', the Precious Darlings would turn up their adorable little noses. But if I said 'pumpkin pie' (I lied), they'd say 'yay!'.

You can certainly add this to your Thanksgiving or Christmas menu, but don't save it just for a holiday. It tastes too daggone good.

You'll need:

• 1 lb sweet potatoes
• 1 stick butter, room temperature
• 1 cup sugar
• 1/2 cup cream
• 3 eggs
• 1/8 teaspoon freshly ground cinnamon
• 1/2 teaspoon ground cinnamon
• 2 teaspoons vanilla extract
• 1 banana
• pinch of kosher salt
• 1 recipe All Butter Pie Crust, prepared in a 9 inch pie plate

1. Preheat oven to 350F. Wrap sweet potatoes in foil, and bake for an hour to an hour and fifteen minutes. They should be very soft when pierced with a fork.
2. Simultaneously, roast unpeeled banana on a baking sheet for 30 minutes in the same oven. Remove and set aside. Banana will be extremely soft. 
3. Remove sweet potatoes from oven, unwrap them and allow them to cool until comfortable to handle. Remove the skins, and place the flesh in a mixing bowl. Mash potaotes with a fork. Pull the peel off the banana and add it to the bowl. Mix with sweet potato.
4. With a mixer, beat butter into sweet potato and banana. Add sugar, cream, eggs, nutmeg, cinnamon, vanilla and salt, and mix unti well incorporated. Mixture should be very smooth.
5. Pour filling into the unbaked pie crust.
6. Bake at 350F for just at an hour, until a skewer or toothpick inserted into the center comes out clean.