Sweet Potato Pie

Ingredients

• 1 chilled 9-inch pie crust, unbaked
• 2 pounds sweet potatoes (about 3 medium)
• 6 tablespoons unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 teaspoon freshly grated nutmeg
• 3 large eggs
• 3/4 cup evaporated milk
• 2 teaspoons vanilla extract
• 1 teaspoon fresh lemon juice

Before you cook

• Scrub the sweet potatoes and prick each one several times with a fork.
• Set the butter out to soften.

Steps

1. Heat the oven to 400 degrees Fahrenheit.
2. Set the sweet potatoes directly on the oven rack over a foil-lined sheet and roast them for 55 to 70 minutes, until a knife slides through with no resistance.
3. Let the potatoes cool until you can handle them, then peel off and discard the skins.
4. Mash the flesh with the softened butter until completely smooth, working out any strings.
5. Measure two full cups of the mash into a large bowl and save any extra for another use.
6. Beat in both sugars, the salt, cinnamon, and nutmeg.
7. Add the eggs one at a time, beating well after each.
8. Pour in the evaporated milk, vanilla, and lemon juice and beat until the filling is loose and satiny.
9. Lower the oven to 350 degrees.
10. Fit the crust into a 9-inch pie plate, crimp the edge, and set it on a rimmed baking sheet.
11. Pour in the filling and smooth the top.
12. Bake for 50 to 60 minutes, until the pie is puffed at the edges and the center barely moves when you shake the pan.
13. Cool completely on a rack, about three hours, before serving.