1 Best Choice Refrigerated Pie Crust
4 tsp ground Best Choice Pecans, ground fine with a hand grinder
2 cups soft baked sweet potatoes, mashed
1 tbsp Best Choice Unsalted Butter
1 pinch Best Choice salt
½ cup Best Choice White Sugar
½ cup Best Choice Brown Sugar
3 Best Choice Medium Eggs, gently beaten
½ tsp Best Choice Ground Cinnamon
¼ tsp Best Choice Ground Ginger
¼ tsp Best Choice Ground Nutmeg
¼ tsp Best Choice Ground Cloves
12 oz Best Choice Evaporated Milk 1 9” non-metal pie pan
Preheat oven to 350 degrees. Wash potatoes and bake unwrapped. They can be baked in a foil-lined pan. Bake the potatoes until they are very soft. Allow to cool before handling. While potatoes are still warm, gently peal, mash and work in butter and salt. Tip: Bake ahead to save time.
Use a spoon and mix together white sugar and spices. This will prevent lumps of spices later. Add and mix in brown sugar. Add and mix in half of the sweet potatoes. Then, mix in the rest of the sweet potatoes. Pour in half of the beaten eggs and mix well, then add the rest of the beaten eggs. Very slowly pour in the milk and mix quickly so the milk is incorporated. This will fill a regular 9” non-metal pie pan. A regular 9” pie pan needs 3.25 to 3.5 cups of filling.
Preheat oven to 425 degrees. Set out refrigerated pie crust and allow dough to warm to room temperature for about 10 minutes before rolling it just a bit thinner. Place in 9” non-metal pie pan and crimp edge. Sprinkle fine ground pecans on bottom of crust and gently press in dough. Use a fork and prick the side of the crust to prevent bubbles as it bakes. Bake pie crust for 10 minutes, and allow to cool at least 10 minutes before pouring in filling.
Bake for 10 minutes at 425 degrees, then lower temperature to 350 degrees. Bake for an additional 70 minutes. Test if pie is set. To test, insert a table knife about ¼” deep in the center and remove. If knife comes out clean, the pie is set. If not set, bake an additional 10 minutes, and test again.