Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lbs sweet potatoes (Jewel variety (cooper skin, peachy flesh))
  • 1 unbaked refrigerated pie crust shell
  • 1/2 cup butter (softened to room temperature )
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 cup whole milk (*can also use evaporated milk )
  • 2 large eggs (room temperature )
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 egg white (*to brush pie crust)

Instruction

  • Peel sweet potatoes, and slice them into 1" discs. Add 2 cups of water to a 16-quart stockpot and add the steamer basket to the bottom of the pan. Place the sweet potato discs on top and cover the pan. Steam for 13-15 minutes or until potatoes are fork tender. Be sure to cool potatoes before preheating oven (about 30 mins).
  • Preheat oven to 350°f.
  • Line your pie dish with refrigerated pie crust dough. The crust should be centered in the middle of the dish. Carefully tuck over about 1/2" of crust and crimp by gently pinching dough with your fingers. Coat crust in an egg white wash.
  • Add cooled potatoes to a large bowl and mix with softened butter, eggs, spices, milk, and extract. Batter will be thick and slightly lumpy from the potato fibers.
  • Add pie crust shield and place pie on the center oven rack to bake for 55-60 minutes. A knife inserted into the center of the pie should come out clean when done. Pie top will also feel firm at first touch.
  • Allow pie to cool before adding topping (optional).