Best Ever Sweet Potato Pie

This sweet potato pie taste very similar to pumpkin pie
except the texture is slightly denser and the flavor richer.
Because sweet potatoes are already naturally sweetened,
this recipe uses less than a cup of brown sugar.
As a result the pie filling is not overly sweet,
instead I find the sweetness just perfect.

Ingredients:
2 cups sweet potatoes, mashed
4 tablespoons butter, softened
3/4 cup packed brown sugar
2 eggs
1/2 teaspoon salt
1/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup evaporated milk
3 tablespoons heavy cream
1 9 in” unbaked pie crust

Directions:
Preheat oven to 400 degrees F.
Mix sweet potatoes, butter, brown sugar, salt,
cinnamon, ginger, and nutmeg in a bowl until well combined.
Add eggs, evaporated milk, and heavy cream.
Mix everything until completely smooth and all
the ingredients have come together-approx.
5 minutes using a Kitchenaid.

Pour mixture into an unbaked pie shell all the way to the top
leaving about 1/4″ space from the top edge of the crust.
Bake for 15 minutes and then reduce heat to 350 degrees F.
and bake for an additional 30 minutes or until done.