Sweet Potato Pie

Preheat your oven to 425°F. On a lightly floured surface, roll your pie dough to an 1/8-inch-thick circle, and carefully transfer it to a 9-inch pie plate. Trim the crust to 1/2 inch beyond the rim of the plate, and flute the edge. Refrigerate the plated pie dough while you prepare the filling. Editor’s Tip: When rolling out your pie dough, 1/8 inch is about the same thickness as two quarters stacked on top of each other.

To easily and quickly prepare the sweet potatoes, simply place them in a medium saucepan, and add water to cover them. Bring to a boil; reduce the heat, and cook, uncovered, until tender, 13 to 15 minutes. Editor’s Tip: If you’d like to use roasted sweet potatoes, scrub two to three sweet potatoes clean, then prick them with a fork. Place the sweet potatoes on a baking sheet, and bake in a 400º oven until tender, 45 to 50 minutes. Let them cool until you can handle them; peel the skin, and place the sweet potato flesh in a large mixing bowl.

Once the sweet potatoes are cooked, drain them, and return them to the pan. While they’re still warm, this is the best time to mash them so they get super smooth. Once mashed, let the sweet potatoes cool to room temperature.

In a bowl, using a hand or stand mixer, cream the butter and sugar. Add the eggs, and mix well. Add the milk, 2 cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt. Mix everything well, and pour into the crust. Editor’s Tip: Have leftover mashed sweet potatoes? Use them for other desserts, like these mini sweet potato pies or fried sweet potato pies.

Bake the pie for 15 minutes, and then reduce the heat to 350°. Bake the pie until it’s set, or when a knife inserted in the center comes out clean, 35 to 40 minutes. Let the pie cool on a wire rack. If desired, dollop slices of pie with whipped cream.