Tool

• Baking sheet

• Foil

• 9‑inch pie pan

• Mixing bowl

• Wire cooling rack

Ingredients

• 2 pounds whole sweet potatoes

• ¾ cup granulated sugar

• 1 cup evaporated milk or whole milk

• 2 large eggs

• 2 teaspoons vanilla extract

• 1 teaspoon ground ginger

• ¾ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• 1 (9‑inch) unbaked pie crust*

• Whipped cream, for serving

Direction

1. Preheat the oven to 375°F. Line a baking sheet with foil.

2. Pierce the sweet potatoes several times with the tip of a knife and place them on the prepared baking sheet.

3. Bake for 1 hour, or until very soft and the skin wrinkles when pressed.

4. Let cool for at least 30 minutes, then peel and discard the skins. Mash the sweet potatoes in a large bowl, or puree in a food processor for a smoother filling. (You should have about 2½ cups.)

5. Increase the oven temperature to 400°F and position the rack in the bottom third of the oven.

6. In a large mixing bowl, whisk together the mashed sweet potato, sugar, milk, eggs, vanilla, ginger, cinnamon, and nutmeg until smooth.

7. Pour the filling into the unbaked pie crust.

8. Bake for 15 minutes, then reduce the oven temperature to 350°F.

9. Continue baking for 40 minutes, or until the filling is puffed and the center barely wobbles when gently shaken.

10. Cool completely on a wire rack.

11. Serve at room temperature or chilled, topped with whipped cream if desired.

12. Cover and refrigerate leftovers for up to 5 days.

Nutrition -

(Per Serving)

Calories: 230kcal Carbohydrates: 44g Protein: 5g Fat: 4g Saturated Fat: 2g Polyunsaturated Fat: 0.4g Monounsaturated Fat: 1g Trans Fat: 0.01g Cholesterol: 56mg Sodium: 93mg Potassium: 462mg Fiber: 4g Sugar: 26g Vitamin A: 16,257IU Vitamin C: 3mg Calcium: 89mg Iron: 1mg