The flavors in this southern sweet potato pie recipe are so on point! Earthy roasted sweet potatoes with brown sugar & spices, baked in a flaky crust.
Preheat the oven to 425 degrees F, prick the sweet potatoes with a fork, and roast them for 75 minutes or until soft.
Bake the pie crust for 20 minutes, then set aside.
When the roasted sweet potatoes are cool enough to handle, split them and scoop the flesh into a large mixing bowl.
Whip the sweet potatoes and butter together until smooth.
Blend in the eggs, one at a time.
Add the brown sugar, cinnamon, vanilla, ginger, nutmeg, and salt, mixing until combined.
Stir in the cream, and transfer the filling to the partially-baked pie crust.
Bake the pie for 15 minutes at 425 degrees F, then lower the oven temperature to 350 degrees F and continue to bake for another 40 to 50 minutes, or until the edges are set but the center is still a little wobbly. (The filling will continue to cook and firm up as the pie cools.)
Cool completely before slicing.