- 2 (deep dish) pie crusts
- 4 cups mashed sweet potatoes
- 1 cup white sugar
- ¾ cups packed light brown sugar
- 1 stick of butter (softened/room temperature)
- 3 eggs, beaten (room temperature)
- 1 cup half n’ half
- ½ can evaporated milk
- 2 tablespoon flour
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon pumpkin pie spice
- 1 tablespoon lemon extract or fresh lemon
- Pinch of ginger
Take 2 pie crusts from freezer and let thaw for a few minutes. Prick crust with fork on bottom and around sides.
Bake at 325* for 6-8 minutes. Let cool completely, set aside.
Combine sweet potatoes with sugars, butter, eggs, half n’ half and milk.
Beat until light and fluffy. Add flour, salt, cinnamon, spices, lemon and pinch ginger. Beat until very smooth. Consistency of batter should be like cornbread batter (little thicker than pancake batter) and should be sweet and smooth (add more sugar and milk if needed).
Pour filling into the 2 pie crusts and line foil around the edge of the crust.
Bake for 50-60 minutes at 350°
Pie filling will rise then level off and start to brown slightly.
Take out and let cool. Serve with whipped cream or ice cream.