Active: 15 Min. Total: 2 Hours, 10 Min., plus 1 Hour cooling.

Serves 8

Ingredients:

• 3 small ( 1 1/2 lb. total) sweet potatoes

• 1/2 cup unsalted butter

• 3/4 cup granulated sugar

• 1 tsp. vanilla extract

• 1/2 tsp. ground cinnamon

• 1/2 tsp. kosher salt

• 1/4 tsp. ground nutmeg

• 1 large egg

• 1/2 (14.1-oz.) pkg. refrigerated piecrusts

Step 1

Place potatoes in a large pot; add water to cover. Bring to a boil over medium-high. Reduce heat to medium-low, simmer, partially covered, until tender, 45 minutes to 1 hour. Drain. Cool 5 minutes. Remove and discard potato skins.

Step 2

Preheat oven to 425F. Beat potatoes and butter using an electric mixer fitted with a whisk attachment on medium speed until smooth, about 1 minute. Beat in sugar, vanilla extract, cinnamon, salt, and nutmeg. Beat in eff until fully incorporated. Fit piecrust into a 9 inch pie plate lightly coated with cooking spray. Fold edges under, and crimp. Pour potato mixture into pie shell.

Step 3

Bake in preheated oven 20 minutes. Remove from oven, and cover edges with aluminum foil to prevent overbrowning. Reduce temperature to 375F. Return pie to oven, and bake until filing starts to brown slightly around edges, 35 to 40 minutes. Let cool about 1 hour.