Sweet Potato Pie

2 medium sweet potatoes
1/2 stick unsalted butter
3/4 c. sugar
3/4 c. whole milk
3 large eggs
1 t vanilla
1/2 t cinnamon
1/4 t freshly grated nutmeg
1/4 t salt
1 T dark rum
1 T all-purpose flour

1 unbaked 9-in. pie shell.

Preheat oven to 350.
Prick the potatoes with a fork and roast them until very tender in shallow pan for 1 1/4 hours. Cool to room temp.
Raise the oven tem to 400 and place a shallow baking pan on the bottom rack.
Scoop the flesh from potatoes into a bowl and discard the skins. Mash the sweet potatoes with a fork until smooth.
Melt the butter in a small saucepan and stir in the sugar.
Add the melted butter mixture to the sweet potatoes with the milk and the eggs and beat with a whisk until smooth.
Whisk in remaining ingredients. Pour the filling (will be quite liquid) into the pie shell.
Carefully transfer the pie to the heated shallow banking pan on the bottom rack of the oven and bake until the filling is just set, about 40 minutes.
Cool. Serves 8.