PIES AND TACOS
They’re nostalgic, yet elevated.
Roll out dough to fit a 9-inch pie plate, leaving an inch of overhang. Trim, crimp, and chill while you make the filling.
Roast oiled or foil-wrapped sweet potatoes at 400°F for 45–60 minutes until tender. Cool, peel, mash, and measure 1½ cups for the filling.
In a large mixing bowl or the bowl of a stand mixer, whisk the granulated sugar, brown sugar, and eggs until smooth and combined.
Add the evaporated milk, mashed sweet potatoes, melted butter, vanilla, flour, and spices, then whisk until the mixture is velvety and lump-free.
Pour the filling into the prepared pie crust and smooth the top. Place the pie plate on a baking sheet for easier handling, then bake at 350ºF for 50 to 60 minutes.
Just before serving, top with Marshmallow Frosting or Whipped Cream. Both toppings should be made right before using for the best texture.
Perfect for breakfast, brunch, or as a comforting fall dessert.