Sweet Potato Pie

Ingredients

• ½ recipe Best-Ever Pie Crust, unbaked
• 1 lb. sweet potatoes, unpeeled
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 4 Tbsp. (½ stick) butter, melted
• 2 large eggs, lightly beaten
• ½ cup evaporated milk or half-and-half
• 1 tsp. vanilla extract
• 1 tsp. grated orange zest
• 1 tsp. ground cinnamon
• ½ tsp. ground or freshly grated nutmeg
• ¼ tsp. salt
• Praline Topping (optional)

Steps

1. Heat the oven to 350°F.
2. Roll the dough to fit a 9-inch pie plate and tuck it in as the crust recipe directs. Refrigerate until needed.
3. Put the sweet potatoes on a baking sheet and bake for about 1½ hours, until fork tender.
4. Once cool enough to handle, peel the sweet potatoes and discard the skins. Use a stand mixer with the paddle attachment on medium speed to beat the warm sweet potatoes, brown sugar, granulated sugar and melted butter until smooth. With a wooden spoon, mix in the eggs, evaporated milk, vanilla, orange zest, cinnamon, nutmeg and salt.
5. Pour into the pie shell and bake for 30 minutes. Take the pie out and carefully spoon on the praline topping if desired. Bake for 20 to 30 minutes more, until the topping is golden and the filling barely jiggles. Cool on a wire rack and serve warm or chilled.