Ingredients:

  • 3 lbs sweet potatoes
  • 1 tbsp avocado oil
  • 1/2 cup unsalted butter, melted and cooled
  • 3/4 cup coconut sugar
  • 3 large eggs, room temperature
  • 1 cup evaporated milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 pre-baked 9-inch pie crust

Instructions:

  1. Preheat your oven to 400°F (205°C).
  2. Pierce the sweet potatoes several times with a fork. Rub with avocado oil and place on a parchment-lined baking sheet.
  3. Roast for 50–60 minutes until the skins are shriveled and a knife slides into the center with zero resistance.
  4. Allow to cool slightly, peel off the skins, and transfer the flesh to a food processor. Puree until completely smooth.
  5. In a large mixing bowl, combine the roasted puree, melted butter, coconut sugar, and salt. Whisk until integrated.
  6. Add eggs one at a time, whisking vigorously after each addition to ensure they are fully emulsified.
  7. Stir in the evaporated milk, vanilla, cinnamon, ginger, and nutmeg until the batter is smooth and homogenous.
  8. Pour the filling into the pre-baked 9-inch pie crust.
  9. Bake at 350°F (175°C) for 45–55 minutes, or until the edges are set but the center still has a slight jiggle.
  10. Allow the pie to cool completely at room temperature, then refrigerate for 2 hours to set the filling before slicing.