Sweet Potato Pie

Makes one 9″ pie.

1. Make a basic 9″ pie dough using your favorite recipe, or use a store bought one. Form the dough into a 9″ pie dish. Set the dish in the fridge while you make filling.

2. Preheat oven to 350 F.

3. In a large bowl, whisk together eggs and sugar until combined. Add sweet-potato purée, evaporated milk, lemon juice, vanilla, salt, nutmeg, allspice, cinnamon and cardamom. Whisk until completely smooth. Pour filling into unbaked crust; smooth top with a spatula.

4. Place pie dish on a baking sheet, and bake until filling is set, 40 to 50 minutes. You’re looking for the custard to be set and barely jiggling in the very center. If crust is browning too much and pie isn’t finished baking, you can carefully cover edges of crust with a strip of tin foil to help slow down browning process.

5. Transfer pie to a wire rack to cool completely, about 2 hours. This pie can be baked up to a day ahead and covered and refrigerated overnight. Serve chilled or at room temperature … and with lots of sweetened whipped cream!

* Note: Pie can also be baked in advance, cooled as directions instruct, then wrapped well with plastic and then tin foil. Place in freezer for up to a week! Then defrost overnight in fridge!