Deep Dish Sweet Potato Pie — fresh roasted sweet potatoes whipped smooth with brown sugar, sweetened condensed milk, and fragrant fall spices.
1 3/4lbroasted sweet potatoesabout 3-4 large potatoes
14ozcan sweetened condensed milk
1/2cdark brown sugar
14ozpk pie crust2 count at room temperature
Egg wash1 beaten egg + 1 tbsp water
Preheat the oven to 325°. Prepare the pie crust the rolling the crust on a baking mat to 11 inches using a rolling pin. Carefully roll the dough across the rolling pin and transfer it onto the pie plate. Press the dough into the plate, trimming the edges of overlap.
Use the second crust if desired to cut out leaf-shaped pieces of dough. Reserve these shapes for topping the filling.
In a stand mixing bowl or food processor, add the pie ingredients. Beat or pulse until smooth. Pour the filling into the prepared crust. Then decorate the edges with the dough cutouts. Beat the final egg with the tablespoon of water. Brush the dough with the egg wash.
Bake slowly at 325 for 1 hour and 15 minutes. Remove the pie from the oven to cool completely; overnight is recommended.