1 (9-inch) unbaked pie crust
4 medium sweet potatoes (about 1 3/4-2 pounds), washed
1/2 stick unsalted butter, at room temperature
3/4 cup brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
Pinch of salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice
3/4 cup heavy cream
Preheat the oven to 400 degrees Fahrenheit.
Using a fork, poke several holes into the potatoes (being careful not to poke yourself). Place the potatoes on top of aluminum foil and place it straight onto the middle rack in your oven. Roast the potatoes for 60 to 90 minutes until they are tender. Remove from oven and allow to cool. Using a knife, slit a line down the center of the potatoes and peel the skin using your hands. Set the potatoes to the side.
Bake the pie crust for 10 minutes until the edges and bottom get lightly brown. Turn oven down to 350 degrees Fahrenheit.
In a large bowl, cream the butter, brown sugar, and granulated sugar using a mixer over medium speed. Scrape the sides occasionally with a rubber spatula. On medium speed, beat in the eggs, vanilla, salt, cinnamon, nutmeg, and allspice until well combined. Scrape the sides of the bowl as needed to combine. Pour in the heavy cream and whip, gradually increasing the speed of the mixer until thick and smooth, about 4 minutes. Blend in the sweet potatoes until smooth and pour the batter into pre-baked pie shell and smooth out the top with a spatula.
Bake on a bottom rack for 1 hour, or until the center sets and is firm. Cool for at least 30 minutes and serve. Cook with soul. Eat with pleasure!
- I like to use a kitchen towel to hold the potatoes as I poke them to protect my hands.
- Be sure to use room temperature ingredients otherwise it will be harder to combine.