Sweet Potato Pie
Pumpkin pie gets the top billing at Thanksgiving, but I have a soft spot for sweet potato pie. Some people expect it to have a starchy texture, but the secret to making a really good one is to roast sweet potatoes with their skins on—protecting the flesh from drying out in the high heat—until the starches have broken down and deeply caramelized. The end result is a deeply satisfying custard pie with a molasses-y tang.Makes one 9-inch pie
- 2 medium sweet potatoes
- 2/3 cup (145 grams) packed light brown sugar
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 eggs
- 3/4 cup evaporated milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla
- 1 bottom crust, crimped and par-baked (1/2 recipe any crust type, see below)
