Classic Sweet Potato Pie

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

Line a rimmed baking sheet with aluminum foil and preheat to 425°. Wash and fork-prick sweet potatoes.  

Put them on the baking pan and bake for 45 minutes until soft. Remove from oven and cool enough to handle. Cool potatoes and peel.  

Beat potatoes with a mixer until smooth. Stir in sugar, eggs, and melted butter. Mix evaporated milk, cinnamon, nutmeg, ginger, salt, and vanilla until smooth.  

Decrease oven temperature to 350°F. Put the unbaked pie crust on a foil-lined rimmed baking sheet. Fill the crust with pie filling and bake in the center of the oven for 55–60 minutes  

or until the pie is set and a toothpick inserted in the center comes out mostly clean. Cool the pie. It may sink when cooled. Refrigerate if desired. Garnish with whipped cream or toasted marshmallow cream.