Mashed Sweet Potato Pie Recipe

Heat the oven to 175°C / 350°F. Fit the pie crust into a 9-inch (23 cm) pie dish and tidy the edges.

Cook the sweet potatoes until tender, then peel and mash while warm. Aim for a smooth puree with no big lumps.

In a mixing bowl, whisk the eggs. Add sugar and salt, then whisk again until combined.

Stir in ginger, nutmeg, and vanilla. Mix just until the spices are evenly distributed.

Pour in the evaporated milk and the melted (slightly cooled) butter. Mix until the filling looks creamy and uniform.

Pour the sweet potato filling into the prepared crust. Smooth the top with a spoon or spatula.

Bake for about 50 minutes. The center can still jiggle a little; it will set as it cools.

Let the pie cool on a rack to room temperature before slicing. For cleaner slices, chill 2–3 hours in the fridge.