Prep time: 45 minutes
Total time: 2 hours
- 2 medium sized sweet potatoes
- 6-8 ready crust graham cracker piecrust
- ½ cup of softened butter
- 1 cup of brown sugar
- ¼ teaspoon of nutmeg
- ½ teaspoon of vanilla
- ¼ teaspoon of ginger
- ½ cup of evaporated milk
- 2 large eggs
- 1 pinch of salt
Preheat your oven to 350 degrees. Place the sweet potatoes on a sheet pan and place them on the middle rack. Bake for 45 minutes until the inside is completely soft. Let cool and remove the skins. Lower the oven temperature to 250.
Next you want to whip the butter and sugar together until it becomes creamy white. While mixing on slow, pour each egg, one at a time, until fully incorporated. Stir in the sweet potato along with the evaporated milk and the flavorings.
Fill each piecrust to the top and bake for 45 minutes to 1 hour. Let cool and serve with whipped cream and cinnamon