Ingredients
Scale
- 1.5 lbs sweet potatoes
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar
- 0.5 cup evaporated milk
- 2 large eggs
- 1 tbsp pure vanilla extract
- 1 tsp fresh lemon juice
- 1 tsp ground cinnamon
- 0.5 tsp freshly grated nutmeg
- 0.25 tsp kosher salt
- 1 9-inch deep dish pie crust, unbaked
Instructions
- Preheat your oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork and place them on a lined baking sheet, allowing their natural sugars to caramelize as they roast.
- After 40–50 minutes, let the sweet potatoes cool slightly before peeling off the skins and mashing the flesh until mostly smooth; the aroma will be heavenly.
- In a mixing bowl, combine softened butter and both sugars with the mashed sweet potatoes until well blended. Add evaporated milk, eggs, vanilla extract, lemon juice, cinnamon, nutmeg, and salt; mix until smooth.
- Pour the filling into your unbaked pie crust using a spatula to smooth the top evenly, ensuring there are no air bubbles trapped within.
- Reduce the oven temperature to 350°F (175°C) and bake for 45–50 minutes until you see slight jiggles in the center when gently shaken; your kitchen will smell incredible as it bakes.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 70mg