1/2 cup milk (or heavy cream for a richer texture)
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 tablespoon butter, softened
1 unbaked pie crust (store-bought or homemade)
Instructions
Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork a few times and place them on a baking sheet. Bake for 45-60 minutes, or until they are tender and easily pierced with a fork. Let them cool slightly before peeling and mashing.
Make the Pie Filling: In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, salt, and butter. Use a hand mixer or whisk to blend everything until smooth and creamy.
Prepare the Pie Crust: Roll out your pie crust and fit it into a 9-inch pie pan. Trim any excess dough around the edges and crimp the edges for a decorative finish.
Assemble the Pie: Pour the sweet potato filling into the prepared pie crust, smoothing the top with a spatula.
Bake: Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 50-60 minutes, or until the filling is set and a knife inserted into the center comes out clean. The edges of the crust should be golden brown.
Cool and Serve: Let the pie cool for at least 2 hours before slicing. Serve with whipped cream or a scoop of vanilla ice cream if desired. Enjoy!
