Ingredients

Serves 8

　　1 store-bought pie crust

　　1 1/2 pounds sweet potatoes

　　1/2 teaspoon cinnamon

　　1/2 teaspoon nutmeg

　　1 teaspoon vanilla extract

　　1 egg

　　1/2 cup whole milk

　　2 1/2 tablespoons sugar

　　1/2 cup unsalted butter, melted

　　

Step 1

Preheat the oven to 300°F. Bake the pie crust for 15 minutes and set aside to cool.

　　

Step 2

Place the unpeeled sweet potatoes in a large pot of water. Bring to a boil, then cover, reduce the heat to a simmer, and cook until the peels slide off when pulled with a spoon, about 1 hour.

　　

Step 3

Drain the sweet potatoes. When they’re cool enough to handle, remove the skins. Transfer them back to the pot and mash until smooth. Add the cinnamon, nutmeg, and vanilla, then beat with a handheld electric mixer until thoroughly blended.

　　

Step 4

In a separate bowl, beat the egg and the milk together. Add the egg mixture, sugar, and melted butter to the sweet potato mixture and continue to beat with the mixer until very smooth.

　　

Step 5

Preheat the oven to 400°F.

　　

Step 6

Spoon the mixture into the prebaked pie crust and bake for 10 minutes, then lower the temperature to 375°F and continue baking until golden brown, 30 to 45 minutes. Let cool for at least 30 minutes, then serve at room temperature.

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