The “Legacy” Sweet Potato Pie

1. Roast the Potatoes Prick your sweet potatoes with a fork and bake them at 400°F for about an hour until they are oozing syrup and soft to the touch. Let them cool, peel off the skin, and mash the flesh until completely smooth.

   Pro Tip: For a bakery-smooth texture, run the mashed potatoes through a blender or a fine-mesh sieve to remove any “strings.”

2. The Creaming In a large bowl, cream the softened butter and sugar together until fluffy. Beat in the eggs one at a time.

3. The Filling Add the mashed sweet potatoes, milk, vanilla, and all your spices. Whisk until the mixture is uniform and bright orange.

4. The Pour Pour the filling into your unbaked pie shell. Smooth out the top with a spatula.

5. The Bake Bake at 350°F for 55 to 60 minutes. The center should have a slight jiggle (like Jell-O), but the edges should be set and the crust golden brown.

6. The Set (Crucial!) Let the pie cool completely on a wire rack for at least 2 to 3 hours. This allows the custard to set. If you cut it warm, it will be delicious but messy!

3 Tips for a Blue-Ribbon Pie

• Fresh over Canned: Never use canned sweet potato purée if you can help it. The flavor of a roasted fresh potato is incomparable.

• Don’t Over-Spice: Sweet potatoes have a delicate, floral flavor. Unlike pumpkin, which is relatively bland on its own, you want to taste the potato. Go easy on the cloves and allspice.

• The “Luster” Finish: For a professional look, brush the edges of your crust with an egg wash (1 egg beaten with a splash of water) before baking so it turns a deep, glossy mahogany.