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by Jill Lightner
Prep Time 1 hour, 35 minutes, including crust
If you have it on hand, replace the maple syrup with two tablespoons maple sugar. Red Garnets, sometimes called Red Jewels or simply Jewels, are my favorite for baking--the skin is noticeably redder than other varieties. Some stores call them yams, but rest assured they're really sweet potatoes.
1 pound red sweet potatoes, scrubbed clean
1 stick (4 ounces) unsalted butter, softened
1 tablespoon white sugar
2/3 cup packed dark brown sugar
2 large eggs
3/4 teaspoon vanilla
1 tablespoon maple syrup
1/2 cup evaporated milk
1 (9 inch) unbaked pie crust (find Jill's all-butter crust recipe by searching on the word crust at Edible Seattle's website)
Preheat oven to 400 degrees. Prick potatoes a few times with a sharp knife. Bake until potatoes are soft all the through, about one hour or longer, depending on the shape of your potatoes. Remove potatoes, and lower temperature to 375.
While potatoes are still hot, cut in half and scoop out the insides. (Using a flexible oven mitt to hold the potato while cutting and scooping works well.). Transfer sweet potato flesh to a medium mixing bowl, and discard skins.
Mash potatoes with a rubber spatula, blending in soft butter until mixture is fairly smooth, like thin mashed potatoes. Add sugars, and blend thoroughly. Whisk in eggs, one at a time, beating until smooth after each addition. Add vanilla and maple syrup. Pour evaporated milk in all at once, stirring gently until fully incorporated. Pour custard into the pie crust.
Bake on middle rack of oven, until center is set, the edges of the custard are slightly risen, and the crust is golden brown, about 35 to 40 minutes. Cool on wire rack.
Serve pie chilled or at room temperature.
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