Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed
  • 1 tbsp vegetable oil
  • 4 tbsp unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup evaporated milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt

Instructions:

  1. Preheat oven to 425°F (218°C). Toss cubed sweet potatoes with a touch of oil, spread on a baking sheet, and roast for 20–25 minutes until edges are charred and centers are tender.
  2. Transfer hot potatoes to a mixing bowl and mash with softened butter until mostly smooth.
  3. Using an electric mixer on medium speed, beat in the granulated sugar and vanilla extract.
  4. Gradually pour in the evaporated milk and eggs, beating until the mixture is a cohesive, velvety emulsion.
  5. Sift in the cinnamon, nutmeg, and salt. Mix on low speed until the spices are evenly distributed and the filling is a uniform mahogany color.
  6. Optional: For a professional smoothness, press the final mixture through a fine-mesh sieve using the back of a spoon.