Equipment Needed
- 9-inch pie plate
- Mixing bowls (medium and large)
- Whisk and rubber spatula
- Hand mixer or potato masher
- Rimmed baking sheet (for roasting potatoes)
- Oven
Step-by-Step Instructions
Begin with the sweet potatoes. Preheat your oven to 400°F (200°C). Pierce two medium sweet potatoes all over with a fork, place them on a baking sheet, and roast for 45-60 minutes, until they are incredibly tender and caramelized juices are bubbling out. The smell is wonderful. Let them cool until you can handle them, then scoop the flesh into a bowl. Mash it until perfectly smooth—no lumps allowed! I use a hand mixer for this, as it creates the silkiest base for your filling. Measure out 1 ½ cups of this smooth puree and let it cool to room temperature. This step cannot be rushed.
While the potatoes cool, prepare your pie crust. Fit it into your 9-inch pie plate, crimp the edges as you like, and place it in the refrigerator to chill. A cold crust is your best defense against a soggy bottom. Now, for the filling. In your large mixing bowl, combine the granulated sugar, brown sugar, flour, cinnamon, nutmeg, ginger, and salt. Whisk them together to break up any lumps in the brown sugar and evenly distribute the spices. This ensures every part of your filling is perfectly seasoned.(See the next page below to continue…)