Prep Time 20m
Cook Time 140m
Ready Time 210m
Yield 8 servings

  • 2 very large sweet potatoes
  • 1/2 cup butter, softened
  • 1 cup firmly packed brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons ground ginger
  • 1 1/4 cups half-and-half
  • 4 large eggs, beaten
  • Sweetened whipped cream
Preparation Directions
  • Step 1Prepare single pie crust according to recipe directions, using a 9-inch pie plate.
  • Step 2Heat oven to 350°F. Bake sweet potatoes 1 hour. Remove from oven. When cool enough to handle, peel sweet potatoes; cut into chunks (makes about 2 cups). Purée with butter in blender or food processor.
  • Step 3Add brown sugar, salt, cinnamon, nutmeg, ginger and half-and-half. Purée. Add eggs. Pulse until well combined. Pour pie filling into prepared pie crust.
  • Step 4Bake 50 to 60 minutes. Cover crust with foil if necessary to prevent overbrowning. Remove pie from oven and set on cooling rack to cool before refrigerating.
  • Step 5Serve with sweetened whipped cream, if desired.
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