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Brown Sugar Sweet Potato Pie
Melissa Hart

Brown Sugar Sweet Potato Pie

Sweet potato pie should taste like roasted sweet potato first and warm spice second. Baking the potatoes keeps water out of the filling, while brown sugar adds a faint molasses edge. Blend until smooth, then stop before beating in a lot of air.
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Prep Time 25 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs sweet potatoes
  • 1 unbaked 9-inch All-Purpose Flaky Pie Crust
  • 3/4 cup packed light brown sugar
  • 4 tbsp unsalted butter melted
  • 3 large eggs
  • 1 cup evaporated milk
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1/2 tsp kosher salt

Method
 

  1. Bake the sweet potatoes at 400°F for 50 to 60 minutes until completely soft, then cool, peel, and measure 2 cups flesh.
  2. Lower the oven to 350°F and set the crust on a rimmed sheet pan.
  3. Beat the sweet potato, brown sugar and butter until smooth, then mix in the eggs one at a time.
  4. Add the evaporated milk, cinnamon, ginger, nutmeg, vanilla and salt and mix only until uniform.
  5. Pour into the crust and bake for 50 to 55 minutes until the edges are set and the center wobbles slightly.
  6. Cool for 3 hours before slicing.