Ingredients

Method

1. 1

   Wash sweet potatoes thoroughly under running water.

2. 2

   Puncture the sweet potatoes several times with a knife.

3. 3

   Place the punctured sweet potatoes on a parchment-lined baking sheet.

4. 4

   Bake sweet potatoes at 400°F (200°C) until very soft and caramelized. Allow them to cool completely.

5. 5

   Once cooled, peel the skin off the sweet potatoes.

6. 6

   Mash the peeled sweet potatoes. Measure 2 cups of the mashed sweet potatoes into a large mixing bowl.

7. 7

   Using an electric mixer, blend the mashed sweet potatoes on medium speed for 4-5 minutes until smooth and creamy. Remove any potato strings from the mixer beaters.

8. 8

   Add granulated sugar and brown sugar to the mashed sweet potatoes.

9. 9

   Mix with the electric mixer until well combined.

10. 10

    Add cinnamon, nutmeg, allspice, and salt to the mixture.

11. 11

    Mix until the spices are evenly incorporated.

12. 12

    Add lemon juice and vanilla extract to the mixture.

13. 13

    Mix again until well combined.

14. 14

    Pour in the half n half and melted unsalted butter.

15. 15

    Mix briefly to combine these liquids with the sweet potato mixture.

16. 16

    Add the 2 room temperature eggs and mix thoroughly.

17. 17

    Add the flour and mix just enough to combine, do not overmix.

18. 18

    Prepare the deep dish pie shell by blind baking it at 375°F (190°C) or 350°F (175°C) for about 7 minutes, or until desired doneness.

19. 19

    Pour the sweet potato filling into the prepared pie shell.

20. 20

    Spread the filling evenly with a spoon or spatula.

21. 21

    Bake at 350°F (175°C) for 40-50 minutes. The pie will be slightly jiggly in the center when done.

22. 22

    Let the pie cool completely on a wire rack and set for a couple of hours before serving.

23. 23

    Serve a slice and enjoy.