Ingredients:
- 1 9-inch deep-dish pie crust (unbaked)
- 1 egg white
- 2 lbs sweet potatoes (approximately 2 large potatoes)
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup granulated white sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1/2 cup evaporated milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp salt
Instructions:
- Preheat your oven to 400°F (200°C). Prick the sweet potatoes multiple times with a fork to allow steam to escape and place them on a foil lined baking sheet.
- Roast the potatoes for 45 to 60 minutes until they are completely soft and collapsing when squeezed. Note: Roasting concentrates the sugars better than boiling ever could.
- Once the potatoes are cool enough to handle, peel away the skins and mash the flesh in a large bowl until it is totally smooth.
- In your mixing bowl, cream the mashed sweet potatoes with the 1/2 cup of melted, cooled butter. Add both the 3/4 cup white sugar and 1/4 cup light brown sugar, beating on medium speed until the mixture looks pale and noticeably fluffy.
- Incorporate the 2 large eggs one at a time, ensuring each is fully blended before adding the next. Note: Adding eggs one by one prevents the batter from breaking.
- Pour in the 1/2 cup evaporated milk, 1 tsp vanilla extract, and all the spices (cinnamon, nutmeg, ginger, and salt). Mix on low speed until the batter is silky and the aroma fills the room.
- Brush the interior of your unbaked 9 inch deep dish crust with a thin, even layer of the egg white. Note: This creates a protein shield that prevents the filling from soaking into the pastry.
- Lower the oven temperature to 350°F (175°C) and pour the filling into the prepared crust, smoothing the top with a spatula.
- Bake for 45 to 50 minutes until the edges are slightly puffed and the center has a gentle jiggle.
- Remove from the oven and cool completely on a wire rack for at least 2 to 3 hours until the custard is firm and easy to slice.