Sweet Potato Pie

Ingredients

• 1 pie crust (homemade or store-bought)
• 3 medium sweet potatoes (peeled and cut into 2-inch cubes (1 1/2 pounds; 680 grams))
• 5 tablespoons unsalted butter (at room temperature and cut into small pieces (70 grams))
• 3/4 cup packed light or dark brown sugar ((150 grams))
• 1/4 cup granulated sugar ((50 grams))
• 3 tablespoons all-purpose flour ((23 grams))
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2/3 cup evaporated milk ((one 5-ounce can))
• 2 large eggs (at room temperature and lightly beaten)
• 1 teaspoon pure vanilla extract

Instructions

1. 1

   To prepare the pie crust: Preheat the oven to 400°F (204°C).

2. 2

   Roll the pie crust dough out to about 12 inches in diameter and transfer the dough to a 9-inch pie plate. Gently fit the dough into the dish and decorate the edges. Refrigerate for 10 to 15 minutes while the oven preheats and to give the dough time to relax.

3. 3

   Prick the bottom of the pie crust with a fork to prevent bubbling. Line the pie dough with parchment paper or foil, making sure to cover the bottom and the sides, then fill with pie weights. If you don't have any pie weights, dried beans or dry rice work well too.

4. 4

   Bake with the pie weights at 400°F (204°C) for 15 minutes. Remove from the oven, remove the parchment paper (or foil) and the pie weights. Return the crust to the oven and bake for another 5 minutes or until the bottom of the crust looks dry.

5. 5

   Remove from the oven and set aside to cool slightly while you prepare the filling. Reduce the oven temperature to 350°F (180°C) .

6. 6

   To prepare the filling: Place the cubed sweet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce the heat and bring the water to a simmer. Cook the sweet potatoes for 20 to 25 minutes or until fork tender.

7. 7

   Drain the sweet potatoes and transfer to a large bowl. Mash the sweet potatoes in the bowl using a fork or potato masher. Alternatively, you can place them into a food processor and pulse until smooth. You should end up with about 2 ½ to 2 ¾ cups of mashed sweet potatoes.

8. 8

   While the mashed sweet potatoes are still warm, mix in the cubed butter, brown sugar, granulated sugar, flour, cinnamon, nutmeg, and salt until well combined. Then, whisk the evaporated milk, eggs, and vanilla into the mixture until fully combined.

9. 9

   Scoop the sweet potato mixture into the partially baked pie crust and smooth it out into one even layer.

10. 10

    Bake at 350°F (180°C) on the middle rack for 45 to 55 minutes or until the top of the pie is set. If the edges of the pie crust begin to brown too much, cover with foil or top with a pie crust shield.

11. 11

    Remove from the oven and allow to cool completely on a wire rack. Once fully cooled, cover tightly, and place in the refrigerator to chill for at least 2 hours.

12. 12

    Decorate the top of the pie with whipped cream, meringue, or marshmallow fluff.