Ingredients
- 2 cups mashed, cooked sweet potatoes (from about 2 large potatoes)
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup evaporated milk (not sweetened condensed milk)
- 1/3 cup unsalted butter, melted and slightly cooled
- 3 large eggs, at room temperature
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (freshly grated is best)
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 unbaked 9-inch pie crusts (homemade or store-bought)
Equipment Needed
- Large mixing bowl
- Potato ricer, food mill, or sturdy fork for mashing
- Electric hand mixer or whisk
- Measuring cups and spoons
- Two 9-inch pie plates
- Rimmed baking sheet
Step-by-Step Instructions
It all begins with the sweet potatoes. I don’t boil them; I roast them. I scrub two large potatoes, poke them all over with a fork, and bake them at 400°F for about an hour until they’re tender and their sugars are caramelizing. This roasting step, which my grandma swore by, concentrates their flavor and eliminates excess water, which is key for a dense, flavorful filling. Once they’re cool enough to handle, I scoop the flesh into a bowl. For the smoothest texture, I press it through a potato ricer. If you mash with a fork, do it thoroughly—you want no stringy bits.
In my large mixing bowl, I combine the warm, riced sweet potato with both sugars, the spices, vanilla, and salt. I use my electric mixer on low to blend them. The warmth from the potatoes helps the sugars begin to dissolve. Next, I add the melted butter and evaporated milk. The evaporated milk is crucial—it’s richer and less watery than regular milk, giving the pie its signature creamy body without being too heavy. I mix until everything is smooth and beautifully orange-brown.(See the next page below to continue steps…)