Prepare the sweet potatoes: Peel, cut, and boil until tender (about 20 minutes). Drain and mash until smooth. Let cool slightly.
Mix the filling: In a large bowl, combine mashed sweet potatoes, butter, brown sugar, granulated sugar, eggs, evaporated milk, vanilla, and spices. Beat until creamy and well blended.
Assemble the pie: Pour the mixture into the unbaked pie crust, smoothing the top evenly.
Bake: Bake for 50–60 minutes, or until a knife inserted in the center comes out clean. (If the edges of the crust brown too quickly, cover with foil halfway through.)
Cool and serve: Let the pie cool completely to set before slicing. Serve at room temperature or chilled, with whipped cream or a scoop of vanilla ice cream.
💡 Tips for Perfection:
For extra flavor, roast the sweet potatoes instead of boiling them. It brings out their natural sweetness.
Add a splash of orange juice or maple syrup to the filling for a twist.
Sprinkle a little cinnamon sugar on top before baking for a golden finish.
Would you like me to include a creamy marshmallow or pecan topping variation for this pie too?
