Ingredients:

  • 2 lbs sweet potatoes, roasted and peeled
  • 0.5 cup unsalted butter, softened
  • 0.75 cup granulated sugar
  • 0.5 cup evaporated milk
  • 2 large eggs, room temperature
  • 1 tbsp vanilla bean paste
  • 1 pkg instant vanilla pudding mix
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp salt

Instructions:

  1. Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and place on a foil-lined sheet. Roast for 45 minutes or until the skin bursts and the interior is tender. Let cool slightly, then remove flesh from skins.
  2. In a large bowl, beat the roasted sweet potatoes with an electric mixer until smooth. Cream in the softened butter and sugar until the mixture is pale and fluffy.
  3. Incorporate the eggs one at a time, followed by the evaporated milk and vanilla bean paste.
  4. Sift in the vanilla pudding mix, cinnamon, nutmeg, and salt. Beat on medium speed for 2 minutes until the filling is glossy and thick. Pass the mixture through a fine-mesh sieve for a professional finish.
  5. Pour the filling into the prepared crust. Bake at 350°F (175°C) for 40–50 minutes.