Prep Time: 20 mins
Cook Time: 1 hr 45 mins
Servings: 8

Ingredients

1 pound sweet potatoes
1 cup firmly packed light brown sugar
2 large eggs
1/2 cup butter, melted
1 (5-ounce) can evaporated milk
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 teaspoon vanilla extract
1 (9-inch) unbaked deep dish pie crust

Instructions

Heat oven to 425 F, and line a rimmed baking sheet with aluminum foil. Wash sweet potatoes and prick them a few times with a fork. Place on the baking sheet and bake about 45 minutes, or until tender. Remove from oven and allow to cool enough to handle. Peel potatoes when cool. In a large bowl using a mixer, mash potatoes until smooth. Add sugar, eggs and melted butter, mixing to combine. Add evaporated milk, cinnamon, nutmeg, ginger, salt and vanilla. Mix until smooth. Reduce oven temperature to 350 F. Place unbaked pie crust on another foil-lined, rimmed baking sheet. Pour pie filling into the crust and bake in the center of the oven 55 to 60 minutes, or until the pie is set and a toothpick inserted in the center comes out mostly clean. Allow pie to cool. It may sink some as it cools. Refrigerate, if desired. Serve topped with whipped cream or toasted marshmallow cream, if desired.