Beat butter and sugar together on high until light and fluffy (about 4-5 minutes).
Add eggs one at a time and mix together until well incorporated.
Next add cornmeal, flour, cinnamon, vinegar and vanilla and finally slowly add mashed sweet potatoes into batter and beat until completely smooth.
If using my pie crust, roll one of the disks out into the pie plate then use a fork to poke holes along the sides and bottom of the pie crust. Line the pie crust with parchment paper. Fill with pie weights, making sure the weights are evenly distributed around the pie dish. Pre-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights. If you would like, you can brush some egg wash on the outside of the crust as well (just take 1 egg and whisk together with a teaspoon of water).
Pour batter into prepared pie shell and bake for 45-50 minutes. If you find that your pie crust is browning quickly, add a pie shield or foil around the outside halfway through the bake.
Cool for at least 4 hours and serve.
Tip: To roast my sweet potato, I pierce the skin then lightly oil the outsides and add to foil. I bake at a high heat of about 400 F for about an hour. When the sweet potato is completely tender, I mash it and set it aside. It should be very easy to mash at this point.Tip: The key for these ingredients to work wonderfully is for them to be at ROOM TEMPERATURE. Trust me, I have tried to bake a chess pie with cold eggs or colder butter and the custard didn’t set.