Sweet Potato Pie

Preheat oven at 425 degrees F (220 degrees C).

Place Sweet Potatoes (2 cups) on baking tray line with aluminum foil and roast in oven for 1 hour and a half. Turn over around halfway through roasting.

Let potatoes cool completely. Scoop the insides of the potatoes and place them in a large bowl.

In a stand mixer bowl add the sweet potato. Beat at medium speed for about 1 minute.

In another mixing bowl add Salted Butter (1/3 cup), Brown Sugar (4 Tbsp) and Granulated Sugar (4 Tbsp). Cream together for 4 minutes, scrape the sides after 2 minutes.

Add Simply Organic Cinnamon, Ground (1 Tbsp) and Eggland's Best Classic Eggs (2) one at a time. Scrape the sides down and add the mashed sweet potatoes along with Vanilla Extract (2 tsp). Mix together then add the Evaporated Milk (3/4 cup) and continue to mix.

Preheat oven at 350 degrees F (180 degrees C).

Roll out and lay the 9-inch Pie Crust (1) on a pan naturally and press the crust in while folding the top 1/4 inch behind itself. Using both hands press edges all around.

Using a spoon fill the crust with sweet potato filling. Bake in preheated oven for 30 to 45 minutes.

Slice and serve!