This is how you make the all-time best Southern Sweet Potato Pie! This recipe calls for roasting the sweet potatoes for bigger, better flavor and a blind bake on the crust, ensuring both the filling on the crust come out perfectly cooked.
Preheat the oven to 400°F and have ready a pie dish, as well as a baking pan lined with aluminum foil.
Roll out the pie crust, transfer it to the pie dish, and crimp or fold the edges as desired. Poke holes across the bottom using the tines of a fork.
Gently cover the crust with aluminum foil (you’ll likely need 2 sheets) and transfer it to the refrigerator to chill for at least 30 minutes.
In the meantime, drizzle the potatoes with oil and rub all over. Bake for 45 minutes, or until fork-tender. Set aside to cool. Do not turn off the oven.
Remove the crust from the refrigerator and add either pie weights, dried beans, or uncooked rice on top of the foil. Bake for 20 minutes at 400°F in the lower third of the oven. Remove from the oven and set aside to cool slightly.
Remove the crust from the oven and carefully remove the foil and pie weights. Your crust should appear somewhat damp on the bottom. Set aside to cool slightly.
Reduce the oven temperature to 350°F.
Split the roasted sweet potatoes in half lengthwise, remove the flesh, and transfer to a large mixing bowl. Add the evaporated milk, sugar, vanilla, cinnamon, salt, ginger, allspice, eggs, and egg yolk and mix until well combined. You can use a handheld mixer or a sturdy whisk for this task.
Transfer the filling to the pie shell and smooth over the top. Bake for 40 minutes, until the pie is set but still jiggles slightly.
Remove from the oven and allow to cool. Serve and enjoy!
The Anthony Kitchen