Ingredients:

  • 1 (9-inch) deep-dish pie crust, chilled
  • 2 cups (450g) mashed sweet potatoes
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large (100g) eggs, room temperature
  • 1/2 cup (120ml) evaporated milk
  • 1 tsp (5g) ground cinnamon
  • 1/2 tsp (2g) ground nutmeg
  • 1/2 tsp (2g) ground ginger
  • 1/2 tsp (3g) salt
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Prepare the potato base. Boil and peel fresh potatoes, or drain canned yams thoroughly. Push the mash through a fine mesh strainer until completely smooth.
  2. Cream the softened butter and granulated sugar. Use your mixer on medium speed until the mixture looks light and fluffy. You'll start to smell that sweet, buttery aroma.
  3. Beat in the eggs. Add them one at a time, mixing well after each. Stir in the vanilla extract.
  4. Fold in the potatoes and spices. Gently stir in the 450g of mashed sweet potatoes, cinnamon, nutmeg, ginger, and salt.
  5. Stir in the evaporated milk. Mix until the batter is a uniform, vibrant orange.
  6. Fill the crust. Pour the filling into your chilled pie crust. Smooth the top with a spatula so it's level.
  7. Bake the pie. Place it in the oven for 105 minutes.
  8. Check for doneness. Pull it out when the edges are set and puffed, but the center still has a slight jelly like jiggle. The top should have a deep mahogany gold color and a toasted cinnamon scent.