A creamy, warmly spiced Southern sweet potato pie made with roasted sweet potatoes, brown butter, and evaporated milk in a flaky crust.
1 unbaked 9-inch deep-dish pie crust
2 pounds (about 3 medium) sweet potatoes
4 tablespoons unsalted butter
½ cup light brown sugar, packed
¼ cup granulated sugar
2 large eggs
¾ cup evaporated milk
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ teaspoon fine salt
Prick the sweet potatoes with a fork and roast on a lined sheet at 400°F for 50 to 60 minutes, until very soft. Cool, peel, and measure 2 cups of flesh.
Lower the oven to 375°F. Line the crust with parchment and pie weights and bake 15 minutes. Remove the weights and bake 5 minutes more. Reduce the oven to 350°F.
Melt the butter in a small saucepan over medium heat and cook, swirling, until it smells nutty and has golden-brown flecks, about 4 minutes.
Add the sweet potatoes, brown butter, both sugars, eggs, evaporated milk, vanilla, spices, and salt to a food processor. Blend until completely smooth.
Pour the filling into the warm crust. Bake at 350°F for 50 to 60 minutes, until the edges are set and the center jiggles slightly.
Cool on a rack for 2 hours, then refrigerate at least 2 more hours before slicing. Serve with whipped cream.
Roast sweet potatoes for the best flavor.
Par-bake the crust to prevent a soggy bottom.
Pie is done when the center jiggles slightly.
Refrigerate after cooling.
Find it online: https://recipeshots.com/sweet-potato-pie/