Written by Sharvan Kumar
One unbaked 9-inch pie crust—store-bought or handcrafted Two large sweet potatoes—roughly two cups mashed— One cup granulated sugar Half a cup melted unsalted butter Two medium eggs
Half cup evaporated milk One teaspoon vanilla extract 1 tsp ground cinnamon one half teaspoon ground nutmeg ¼ teaspoon ground cloves A taste of salt.
I preheat the oven to 400°F and roast the sweet potatoes for about forty-five minutes until they are fork-tender. Roasting accentuates their inherent sweetness and deepens, richer flavor for the stuffing. Once cool, I peel and ground them till smooth.
I toss in a big bowl the mashed sweet potatoes, sugar, melted butter, eggs, evaporated milk, vanilla, and spices. I swirl everything until the filling is smooth and well-blended.
About 50 to 55 minutes at 350°F, I bake the pie until the center is set and a toothpick put into the middle comes out clean. Though not loose, the filling should jiggle somewhat.
On a wire rack, I let the pie totally cool. The cold period lets the flavors develop and the filling set.
From East West Hunt