"2 pounds whole sweet potatoes, washed and patted dry 1 9-inch pie crust 1 cup evaporated milk 1/4 cup melted unsalted butter, cooled 3 large free-range eggs, yolks and whites separated 1/2 cup brown sugar, packed 1/4 cup granulated sugar 2 teaspoons pure vanilla extract 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 pinches ground Himalayan pink salt 1/2 teaspoon lemon zest whipped cream, for serving"
"Preheat oven to 400 degrees F and line a baking sheet with foil; set aside. Poke potatoes a few times and place them on the prepared baking sheet. Transfer to the preheated oven and bake for 60 to 75 minutes or until tender. Remove from the heat and allow them to cool, about 20 to 30 minutes. Increase the heat to 425 degrees F."
Roast whole sweet potatoes until tender, cool, peel, and puree the flesh until smooth. Blind-bake a 9-inch pie crust until edges turn light golden. Combine sweet potato puree with evaporated milk, melted butter, egg yolks, brown and granulated sugars, vanilla, spices, Himalayan pink salt, and lemon zest, whisking until smooth. Beat egg whites to stiff peaks and gently fold into the filling for aeration. Pour filling into the partially baked crust, bake at 400°F for 15 minutes, then reduce to 350°F and continue baking until set. Serve with whipped cream.
Read at www.justapinch.com
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