Ingredients
- 1 9-inch unbaked pie crust
- 2 large sweet potatoes about 1 1/2 pounds
- 1/2 cup unsalted butter melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup whole milk
- 2 large eggs
- 1 pinch kosher salt
- 1 1/2 teaspoons vanilla extract
- 2 pinches allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Whipped cream for decorating optional
Instructions
- Preheat oven to 400°F. Pierce the pie shell with a fork all over, line it with parchment paper, and fill it with dried beans or other pie weights.
- Place the pie shell in the oven to blind bake and bake for 5-15 minutes or until lightly golden brown. Remove pie weights and allow to cool.
- Pierce sweet potatoes with a fork and place on a baking sheet. Bake for 45-50 minutes until tender. Let cool, peel, and mash.
- In a large bowl, combine mashed sweet potatoes, melted butter, brown sugar, sugar, milk, eggs, salt, vanilla, allspice, cinnamon, nutmeg, and ginger. Mix until smooth.
- Pour the sweet potato mixture into the pie crust, smoothing the top.
- Bake at 350°F for 45-60 minutes until the filling is set. Let cool before serving. Decorate pie with whipped cream if desired.
