Preheat the oven to 375 F, line the pie crust with parchment paper and fill with pie weights, then bake in the preheated oven for 8 minutes.
Meanwhile, prepare the filling by mixing the sweet potato, sweetened condensed milk, eggs, brown sugar, cinnamon, vanilla, and nutmeg until smooth.
Once the pie shell has been partially baked, remove the pie weights and parchment paper, then pour the prepared pie filling into the shell and return to the oven for 30-35 minutes, or until the center is no longer jiggly.
Allow the pie to cool completely before slicing and serving with whipped cream and a sprinkle of cinnamon if desired.
Notes
For a velvety smooth texture, blend the filling with an immersion blender. This is great for breaking up the potato fibers.
If the pie crust starts to look golden brown on the edges early, cover it with a pie crust shield so it doesn’t overbake before the filling is done.
To use raw sweet potatoes, peel 2 large sweet potatoes, cut them into 1″ cubes, then boil them over high heat for about 15 minutes until fork tender. Follow the rest of the recipe like usual but with a pinch of salt for a little more flavor.
Let the pie cool completely to avoid any condensation that could make the crust soggy. Then cover the pie in plastic wrap and put it in the refrigerator for up to 4 days.
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
