Simple Sweet Potato Pie

Step 1

Set the oven to 350°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Pierce each sweet potato 3 times with a fork to create small holes for steam to escape, then place them directly on the oven rack.

Step 3

Bake the sweet potatoes for 30 minutes, or until a fork slides through the thickest part with almost no resistance, like pushing through soft butter.

Step 4

Remove the potatoes from the oven and let them cool for 5 minutes until you can handle them comfortably.

Step 5

Cut each cooled potato in half lengthwise, then scoop the soft orange flesh into a bowl, discarding the skin.

Step 6

Add 4 tablespoons of butter to the warm sweet potato and mash with a fork until no chunks remain and the mixture looks like thick baby food.

Step 7

Add 0.75 cup sugar and the 1 teaspoon of cinnamon-nutmeg mixture, then stir with a wooden spoon until the color is uniform orange and no white sugar is visible.

Step 8

Crack both eggs into a small bowl, beat them with a fork until the whites and yolks are completely blended and light yellow, then pour into the potato mixture.

Step 9

Stir the filling with a wooden spoon for 30 seconds until the eggs are fully incorporated and the mixture is smooth and glossy.

Step 10

Pour the filling into the unbaked pie crust, using a rubber spatula to scrape all of it from the bowl and smooth the top into an even layer.

Step 11

Bake the pie at 350°F for 25 minutes, or until a knife inserted in the center comes out clean with no wet filling on it.

Step 12

Remove the pie from the oven and place it on a cooling rack or folded kitchen towel, then let it cool for at least 30 minutes before slicing.