Sweet Potato Pie

Instructions

1. Step 1

   Gather the ingredients. Preheat the oven to 400 F.

2. Step 2

   Line a 9-inch pie plate with the pie crust; crimp the edge as desired. Place the pie plate on a large baking sheet.

3. Step 3

   Line the crust with a sheet of foil or parchment paper and fill with pie weights, dry beans, or uncooked rice.

4. Step 4

   Bake the crust for 16 to 18 minutes, or until it is just barely beginning to brown. Remove the crust to a rack to cool and reduce the oven temperature to 350 F.

5. Step 5

   Meanwhile, prick the sweet potatoes a few times with a fork. Place them on a microwave-safe plate and microwave on high power for 5 minutes, turning halfway through the cooking time. Continue to cook, turning every 30 to 45 seconds, until the sweet potatoes are fork-tender. You may have to cook them in two batches.

6. Step 6

   Scoop out the sweet potato flesh and mash; measure 2 cups into a mixing bowl.

7. Step 7

   Add the melted butter, granulated and brown sugars, milk or cream, vanilla extract, eggs, cinnamon, nutmeg, ginger if using, and salt to the sweet potatoes. Blend with an immersion blender or mixer until the sweet potato filling is smooth. Alternatively, purée the mixture in a blender.

8. Step 8

   Pour the sweet potato filling into the cooled crust and return it to the oven. Bake the sweet potato pie for 30 minutes and check for browning. If necessary, place a pie shield or ring of foil over the edge to prevent over-browning. Continue to bake for about 10 to 20 minutes, or until the filling is set with only a slight jiggle in the center.

9. Step 9

   Cool the sweet potato pie on a rack for 2 hours and then refrigerate until serving time. Serve with a dollop of freshly whipped cream and a light sprinkle of cinnamon sugar or a drizzle of caramel sauce.