Sweet Potato Pie

If using homemade pie dough, prepare the dough as stated here.

When ready, roll it out on a lightly floured surface into circle 12 inches wide, and about 1/8 inch thick.

If using store-bought, Remove the crust from packaging and let it sit at room temperature for 10 minutes to soften slightly before unrolling.

Place the rolled out dough over the pie plate.

Press it lightly into the bottom and sides, without stretching. Leave about 1 inch of overhang, trim excess. Flute or crimp the edges.

Place it in the freezer or fridge to keep cold.

Preheat the oven to 400ºF. Rub the potatoes with a small amount of oil, or wrap each in foil. Place on a baking sheet and roast for 45 to 60 min, depending on their size. Test if they are done by inserting a knife and if it easily pierces through, you can remove from the oven.

Let the potatoes cool down for at least 10 minutes before peeling. Mash the sweet potatoes with a fork and set aside.

In a large mixing bowl, or in the bowl of a mixer, whisk the sugars and the eggs for 30 to 60 seconds until incorporated well. You can use a hand mixer or just a whisk too. Make sure to whisk vigorously.

Add the evaporated milk, mashed potatoes, melted butter, vanilla, flour, cinnamon, nutmeg, ginger, and salt. Whisk until well incorporated and smooth.

Pour filling into the unbaked pie crust and smooth the top. It’s best to place the pie plate on top of a baking sheet for easily inserting and removing the pan from the oven.

Bake at 350°F (175°C) for 50–60 minutes, until the filling is set and slightly puffed. It shouldn’t be very jiggly when you shake the pan gently.

Cool completely. Place in the fridge for a few hours before slicing.

Serve the Sweet Potato Pie with marshmallow frosting or whipped cream. The frosting and the whipped cream both have to be made right before you’re ready to pipe, or spoon them on top of the pie.

If using whipped cream, simply pipe the desired design on your pie and decorate.

If using marshmallow frosting, add a large dollop to the center of the pie and spread in a very thick layer (1-2"). Then torch if desired.