Ingredients:

  • 1.5 lbs sweet potatoes
  • 0.5 cup unsalted butter, softened
  • 0.75 cup granulated sugar
  • 0.25 cup light brown sugar
  • 0.5 cup evaporated milk
  • 2 large eggs
  • 1 tbsp pure vanilla extract
  • 1 tsp fresh lemon juice
  • 1 tsp ground cinnamon
  • 0.5 tsp freshly grated nutmeg
  • 0.25 tsp kosher salt
  • 1 9-inch deep dish pie crust, unbaked

Instructions:

  1. Preheat your oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork and place them on a baking sheet.
  2. Roast the sweet potatoes for 40–50 minutes until the skins are charred and the centers are completely soft.
  3. Allow potatoes to cool slightly, then peel off the skins and mash the flesh in a large bowl.
  4. Push the mashed potatoes through a fine-mesh sieve or pulse in a food processor to remove all fibrous strings, ensuring a silky texture.
  5. In a stand mixer or using a hand mixer, cream the sieved sweet potatoes with the softened butter and both sugars until well combined.
  6. Add the evaporated milk, eggs, vanilla extract, lemon juice, cinnamon, nutmeg, and salt. Mix on medium speed until the custard is emulsified and smooth.
  7. Pour the filling into the unbaked deep-dish pie crust. Smooth the top with a spatula.
  8. Reduce oven temperature to 350°F (175°C). Bake the pie for 45–50 minutes, or until the edges are set and the center has a slight, uniform jiggle.
  9. Remove from oven and cool completely on a wire rack for at least 2 hours to allow the custard to fully set before slicing.