PIE FILLING
2 Bako Sweet® Single Sweet Potatoes
1 9" pie crust
5 tbsp butter, softened
1 cup dark brown sugar, packed
3 large eggs
2 tsp ground cinnamon
¼ tsp nutmeg
1 tsp ground ginger
⅛ tsp cloves
1 tsp salt
1 ¼ cup evaporated milk
1 tbsp vanilla extract
TOPPING
Whipped cream
egg wash
1 large egg
1 tbsp milk
Prep Time: 1 hr 30 mins
Cook Time: 1 hr
Servings: 8 slices
1Roll out your pie crust and carefully transfer it to a standard 9" pie dish. Trim and crimp the edges of the crust. Cover and refrigerate for 30 minutes or up to 1 hour.
2Place a rack in the center of the oven and preheat to 350° F.
Prepare sweet potatoes. Do not puncture holes or remove film. Microwave each potato on high for 5–8 minutes or until tender. Carefully remove the film and skins from the potatoes.
3In a stand mixer with a paddle attachment, add the sweet potatoes and beat on medium-high speed until smooth. Add the butter, dark brown sugar, and eggs and mix until combined. Then, add the cinnamon, nutmeg, ginger, cloves, salt, evaporated milk, and vanilla extract. Mix until everything is combined and smooth.
4Strain the batter through a fine mesh sieve and use a rubber spatula to push any large sweet potato chunks through. After the batter is strained, whisk until combined. This will ensure a silky smooth pie filling.
5Remove the crust from the refrigerator and pour the sweet potato filling into the pie crust. In a small mixing bowl, mix together the egg and milk and brush the egg wash onto the edges of the pie crust. Place the pie dish onto a baking sheet and bake at 350° F for 50 minutes or until the edges are cooked and the center is slightly jiggly. If the crust is browning too quickly, shield it with a pie crust shield or a ring of aluminum foil.
6Place the sweet potato pie on a wire rack to cool completely, about 2 hours, before decorating it with whipped cream. Enjoy!
To learn more about Bako Sweet®, visit www.bakosweet.com/recipes
