Crust:

• 1 unbaked pie crust (homemade or store-bought)

Sweet Potato Filling:

• 1 lb (454 g) sweet potatoes
• 3/4 cup (150 g) brown sugar
• 2 tablespoons (28 g) butter, melted
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 teaspoon (5 ml) pure vanilla extract
• 12 oz (354 ml) evaporated milk
• 2 tablespoons (18 g) all-purpose flour

Eggless Egg Wash:

• 1 tablespoon (15ml) milk or heavy cream
• 1 1/2 teaspoons (7.5 ml) maple syrup or sweetened condensed milk

If you want to blind bake the crust: Line the chilled pie shell with a double layer of parchment paper or aluminum foil. Fill the pie with pie weights or dry beans (about 1 quart / 950 gr). Bake at 400º F (200º C) for 15 – 18 minutes, or until the edges are set and just beginning to turn golden. Carefully remove the pie crust from the oven. Remove weights and paper and return the crust to the oven to continue baking until golden and crisp, 5 – 10 minutes.

Cook the Sweet Potatoes:

Place sweet potatoes in a large saucepan. Cover them with water, then bring them to a boil on the stovetop. Boil for 45-50 minutes or until super soft.  Once sweet potatoes are tender, allow them to cool until they are easy to handle. Cut the tops and bottoms of the potatoes and peel the skins off.
 

Make the Sweet Potato Filling:

1. Preheat oven to 350°F (180° C).
2. Using a handheld or stand mixer fitted with a paddle or whisk attachment (you can use a blender or a food processor for this), beat/blend/pulse the potatoes on medium-high speed until smooth.
3. Add the remaining filling ingredients and beat/blend/pulse on high speed until smooth and combined.
4. Spread filling into prepared pie crust. Smooth top with a spatula.
5. Mix the eggless eggwash ingredients in a small bowl. Brush the edges of the crust with eggless egg wash.
6. Bake for 55-60 minutes or until the center of the pie is only slightly jiggly. A toothpick inserted into the center of the pie should come out “mostly” clean. The center should wobble, but the edge should be set.
7. Remove the pie from the oven. Place it on a cooling rack and allow it to cool for at least 2 hours at room temperature before serving.