Ingredients :
1 deep dish pie crust
2 lbs. sweet potatoes*
6 Tbsp salted butter, melted & cooled
1/2 cup brown sugar
1/3 cup granulated sugar
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
1 pinch salt
1/3 cup evaporated milk
2 large eggs
Directions :
Preheat the oven to 400°F. Wash and dry the sweet potatoes, then prick them several times with a fork.
Place the sweet potatoes on a parchment lined baking sheet and bake for 50-60 minutes or until tender and you can easily slide a knife or fork in the center. Set the baked sweet potatoes aside to cool.
Lower oven temperature to 350°F. Next blind-bake the pie crust.
Prick the bottom and sides of the crust a few times with a fork.
Add a square piece of parchment paper inside the center of the crust and place pie weights (or dry beans) on top.
Bake the crust in the oven for 15 minutes.
After 15 minutes, remove the pie weights and parchment and return the crust to the oven to bake for another 10 minutes. Remove crust from the oven and let cool.
Now make the pie filling. Scoop about 2 cups of the sweet potato flesh from the baked sweet potatoes and add to a large bowl.
Using a potato masher or hand mixer, mash or blend the sweet potato flesh until smooth.
Add the melted butter, brown sugar, white sugar, vanilla, cinnamon, nutmeg, and a pinch of salt to the bowl.
Blend the ingredients together with a hand mixer until smooth.
Add the eggs and evaporated milk to the sweet potato mixture and blend until smooth.
Tips for the Best Sweet Potato Pie
Baking vs. Boiling: Baking sweet potatoes gives a deeper flavor than boiling.
Make Ahead: Bake sweet potatoes 1-2 days in advance. Store them in the fridge until ready to use.
Smooth Texture: Puree the baked sweet potato flesh in a food processor for a silky filling.
Blind Bake the Crust: For a crisp crust, bake the pie crust for a few minutes before adding the filling.
Protect the Crust: Use an aluminum foil pie ring to prevent the edges from over-browning.
Make in Advance: Prepare the pie 1-2 days before. Let it cool at room temperature for an hour, then cover and refrigerate.
To store a génoise properly, you have several options depending on how long you plan to keep it.
If you intend to use the génoise within a day or two, simply wrap it in plastic wrap or cover it with a clean, slightly damp kitchen towel and store it at room temperature in a cool, dry place away from direct sunlight.
For longer storage, up to a week, refrigerate the wrapped génoise, ensuring it’s tightly sealed to prevent it from drying out or absorbing any odors from other foods.
If you want to keep it for an even longer period, freezing is a great option.
Allow the génoise to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil or place it in a freezer-safe bag.
When you’re ready to use it, thaw the génoise at room temperature while still wrapped to retain its moisture and texture.
Following these storage methods will help you maintain the freshness of your génoise until you’re ready to enjoy it.