Ingredients
2 tbsp unsalted butter, at room temperature
⅓ cup light brown sugar
1 large egg
1 tbsp fresh orange juice
1 tbsp honey
1 large sweet potato, cooked and mashed
½ 12-ounce can evaporated milk
½ tsp vanilla extract
¼ tsp kosher salt
¼ tsp cinnamon pdr
⅛ tsp nutmeg pdr
1 9-inch refrigerated piecrust
Directions
Heat oven to 350° F./ 175 C
In a large bowl, with an electric mixer on medium, beat the butter and
sugar for 3 minutes. Add the egg, orange juice, and honey and beat for 2
minutes. Add the sweet potato, evaporated milk, vanilla, salt,
cinnamon, and nutmeg and combine.
Pour the sweet potato mixture into the crust. Bake until the filling is
set, 50 to 60 minutes. Let cool for at least 30 minutes. Serve at room
temperature.
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