Grandma's Old-Fashioned Sweet Potato Pie

Ingredients

Tick each one off as you go.

• 1 x 23 cm shortcrust case, unbaked
• 1 ¼ lb (600 g) sweet potatoes (about 2 large)
• ⅔ stick (75 g) butter, softened
• ½ cup packed (120 g) soft brown sugar
• 2 eggs
• ⅔ cup (150 ml) evaporated milk
• 1 tsp vanilla
• 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg
• Pinch of salt · whipped cream to serve

Method

1. Roast, don't boil. Oven to 400°F (200°C, fan 180°C). Prick and roast the whole sweet potatoes 45–60 minutes until soft. Cool, scoop out 400 g of flesh, mash smooth.
2. Blind-bake. Line the case with paper and beans; bake at 375°F (190°C, fan 170°C) 15 minutes, remove beans, 5 more. Keeps the base crisp.
3. Filling. Beat the mash with the butter and brown sugar until smooth, then the eggs, evaporated milk, vanilla, spices and salt until silky.
4. Bake low. Pour in and bake at 350°F (180°C, fan 160°C) 45–55 minutes — set at the edge, slight wobble in the center. Low + slightly underdone = no cracks.
5. Cool & chill. Cool fully, then chill at least 2 hours to a sliceable, silky custard. Whipped cream, and stand well back.