Ingredients:

  • 1 pre-made refrigerated pie crust (approx. 12 oz / 340g)
  • 2 lbs (900g) sweet potatoes, roasted and peeled
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) evaporated milk
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (2g) ground cinnamon
  • ½ tsp (1g) ground ginger
  • ¼ tsp (0.5g) ground nutmeg
  • ½ tsp (3g) salt

Instructions:

  1. Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and roast on a baking sheet until skins blister and insides are tender. While still hot, peel the skins and mash the flesh until smooth.
  2. In a large bowl, beat softened butter and brown sugar together until creamy. Add hot mashed sweet potatoes and mix until combined. Whisk in eggs one at a time, then stir in evaporated milk and vanilla extract. Finally, stir in cinnamon, ginger, nutmeg, and salt until the mixture is a smooth mahogany hue.
  3. Press pie crust into a 9-inch dish and prick the bottom with a fork. Pour the filling into the crust and smooth the top with a spatula. Bake at 350°F (175°C) for 45–55 minutes until edges are slightly puffed and the center has a slight jiggle.
  4. Cool the pie completely on a wire rack before slicing to ensure the custard sets firmly.