Sweet Potato Pies: A Classic Southern Comfort Dessert

Preheat your oven to 400°F (200°C).
Wash and peel the sweet potatoes, then cut them into cubes. Place them on a baking sheet and bake for about 45 minutes, or until they are tender when pierced with a fork.
Alternatively, you can microwave the sweet potatoes for 10-12 minutes, flipping halfway through, until tender. Let them cool before mashing.
Make the Pie Filling:

Once the sweet potatoes are cool enough to handle, mash them until smooth using a fork or potato masher.
In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, ginger (if using), salt, and melted butter.
Stir until the mixture is smooth and well combined. If you prefer an extra-smooth filling, you can use an immersion blender or a regular blender to puree the mixture.
Prepare the Pie Crust:

Roll out your pie crust on a lightly floured surface and fit it into a 9-inch pie dish. Trim any excess dough from the edges and crimp the edges with a fork or your fingers.
Place the pie crust in the refrigerator for 15 minutes to chill before filling.
Assemble and Bake the Pie:

Preheat the oven to 350°F (175°C).
Pour the sweet potato filling into the prepared pie crust and smooth the top with a spatula.
Bake the pie for 50-60 minutes, or until the filling is set and a knife inserted into the center comes out clean. If the crust begins to brown too quickly, cover the edges with aluminum foil or a pie shield.
Cool and Serve:

Let the pie cool completely before serving. This allows the filling to set and enhances the flavor.
Serve the pie as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Serving and Storage Tips