Equipment Needed
- A baking sheet
- Aluminum foil
- Fork or small knife
- Stand mixer or large bowl and hand mixer
- Potato ricer, food mill, or large fork for mashing
- Measuring cups and spoons
- 9-inch pie plate
- Wire cooling rack
Step-by-Step Instructions
First, we roast the sweet potatoes. I poke them all over with a fork, wrap them individually in foil, and roast at 400°F for about 45-60 minutes, until they’re utterly tender when pierced. The smell is incredible. I let them cool just enough to handle, then split them open and scoop the gorgeous orange flesh into my mixing bowl. This is where a potato ricer becomes your best friend—it creates the smoothest, most lump-free puree imaginable. If you don’t have one, a good fork and some elbow grease will work, but I swear by my ricer for this job.
While the potatoes are cooling a bit, I make sure my butter and eggs are truly at room temperature. This is a small step that has a big impact on creating a smooth, homogenous filling. I add the soft butter, both sugars, and the sweet potato puree to my stand mixer and beat it on medium until it’s completely combined and looks almost fluffy. Then, I crack in the eggs one at a time, letting each fully incorporate before adding the next. This patience prevents a curdled-looking filling.
Now for the magic liquid. I pour in the evaporated milk and vanilla extract. In a separate little bowl, I whisk together all my spices and salt—this ensures no one gets a bite of just ginger or a clump of salt. I sprinkle this spice mix into the wet ingredients and mix on low just until everything is beautifully blended and the color is a uniform, warm amber. I’ve learned not to overmix at this stage; just a smooth, even consistency is what we’re after.
I pour this glorious filling into my unbaked pie crust, smoothing the top with a spatula. It goes into a preheated 350°F oven. Here’s my big timing tip: I always place the pie plate on a baking sheet to catch any potential drips and for easier handling. I bake it for 50 to 60 minutes. The true test is when the edges are puffed and the center still has a gentle, persistent jiggle—like Jell-O—when you nudge the oven rack. It will set firm as it cools. I let it cool completely on a wire rack, which feels like a delicious form of torture.(See the next page below to continue…)